(enrolled Sault St. Marie Tribe of Ojibwe)
Ben Wilde has been working in the food service industry for over 15 years, first starting as a busboy and then working his way into management. He began working for The Sioux Chef before transferring over to the Indigenous Food Lab later last year. Ben has been assisting with volunteer management, various meal efforts in the kitchen, and with administrative duties across the board.
In his spare time, Ben likes to cook as well as pursue his passion of interior design.