Ben Teig

Sommelier
Ben Teig

Los Angeles

About Ben Teig

Ben Teig is a certified sommelier who has been working in restaurants for over 15 years. He became a wine steward for Tres by Jose Andres, ordering and choosing all wines, beer and liquor. He then transitioned to The Bazaar by Jose Andres as a floor Sommelier and later became the head sommelier. Ben then moved to Las Vegas and opened the SLS Hotel Las Vegas, where he created the wine lists for all seven restaurants, in-room dining and banquets. He was the head property sommelier as well as the head sommelier for Bazaar Meat. A year later he moved back to Los Angeles and became a floor sommelier for Redbird and transitioned to the Wine Director for Redbird/Vibiana two months later. Since Ben has been the head sommelier at Redbird, the restaurant has received numerous awards from wine magazines, including “top 100 wine restaurants in the United States” by Wine Enthusiast and the “Best of Award of Excellence” from Wine Spectator.

Accolades

  • Wine Enthusiast Magazine Top 100 wine restaurants in the United States
  • Wine Spectator Best of Award of Excellence

Where I Go Out

At My Venues

Yuzu custard with basil
Yuzu custard with basil
$$, Full Bar, Outdoor Seating, Happy Hour, Modern, American, Central La
"@Redbird this yuzu custard with basil was a perfect finish to a great meal. Everytime I come to #losangeles I am more and more convinced that this is the most exciting food city right now. I know, I know @altonbrown said it first but I concur. Thanks @nealfraser"
Cocktail amuse bouche
Cocktail amuse bouche
$$, Full Bar, Outdoor Seating, Happy Hour, Modern, American, Central La
"A cocktail #AmuseBouche? What a brilliant idea. Birthday Dinner 1.0 off to a great start at Chef @nealfraser's new @redbirdla! #DTLA #birthdaymonth #cheers"