Chef Ben Steigers is a classically-trained Edomae sushi chef who has embarked on a remarkable culinary journey that traversed continents and diverse culinary landscapes.

His journey began in a modest sushi restaurant in Salt Lake City, where he nurtured his culinary passion. Eager to explore new horizons, he set his sights on Denmark, where he joined the world-famous Noma. At Noma, he imbibed essential lessons in foraged cuisine and the art of cultural storytelling.

In an unconventional move, Chef Ben found himself in the Arctic Ocean, scuba diving for sea urchins—a unique endeavor that deepened his connection with the world of seafood.

His fascination with Japanese cuisine led him to RyuGin in Tokyo, where he rediscovered the art and intricacies of this culinary tradition. Armed with newfound knowledge, he returned to the United States and partnered with Chef Michael Mina to open Pabu Izakaya in San Francisco and Boston.

For six years, Chef Steigers dedicated himself to Pabu, sharing his expertise in Japanese cuisine. However, the allure of continued exploration called him once more. He embraced this new chapter, which involved travel, television appearances, culinary consultation, private chef services, and touring with some of the world’s most celebrated musicians.

He is now moving on to a new chapter by opening Wisteria, and omakase sushi bar in his hometown of Salt Lake City. His story is a testament to the evolving and ever-inspiring world of culinary exploration.