A classically trained Sushi Chef with global influence, Ben Steigers is the Executive Chef of PABU Boston at Millennium Tower Boston. As Executive Chef, he brings eight years of culinary experience in renowned restaurants, spanning three continents, and oversees all culinary activities at the lively izakaya and sushi bar.
Conceptualized by Michelin-starred, James Beard Award-winning Chef Michael Mina and renowned chef Ken Tominaga, PABU Boston is the second location of the San Francisco-based Japanese restaurant. At PABU, Ben manages all culinary activities, including training and managing kitchen personnel, acquiring the freshest Market-fresh seafood from New England’s waterways and Japan’s famed Tsukiji Market, and ensuring all menu items maintain the highest quality standards.
Prior to PABU Boston, Ben was the Sous Chef of PABU San Francisco for two years, opening the restaurant and working alongside Executive Chef and Culinary Manager Paul Piscopo. During this time, Ben handled a variety of culinary and managerial duties, overseeing both PABU and The Ramen Bar, the restaurant’s fast casual concept specializing in Japanese ramen with West Coast style.
Ben learned authentic culinary technique and developed an undeniable passion for food through years of apprenticeship in internationally acclaimed Michelin-star restaurants such as Noma in Copenhagen, Denmark and Ryugin in Tokyo, Japan. A graduate of University of Utah with a bachelor’s degree in Philosophy, he has also held roles at celebrated stateside sushi restaurants including Naked Fish Japanese Bistro in Salt Lake City, Utah and Morimoto in Philadelphia, Pennsylvania.