Celebrating You

BENTOSgo isn't solely a re-heatable meal delivery service. We also provide daily meals to corporate offices. 

We love getting clients that want food every day because it allows us to stretch our creativity in the kitchen, and cater to a different variety of dietary needs. One of our regulars was having a birthday party for someone in their office, and requested the entire meal to be vegan - which can be a challenge - but if there's something we love more than birthdays, it's a challenge in the kitchen!

We prepared a wonderful plant based meal of falafel pita, coconut yogurt tzatziki, turmeric rice, dill slaw, and a refreshing cucumber Greek salad. But what's a good birthday meal without dessert? Obviously you can't properly celebrate a big vegan feast without a vegan funfetti birthday cake!

We try our best to treat our customers like family - to serve only the best food, made with love from us here at the BENTOS kitchen. 

Who Made It Best?

Last week we hosted a cooking challenge as part of a corporate team building experience held at The Commissary

We had to create a menu of four items: 

  • Chorizo Stuffed Chicken with Queso Blanco
  • Fire Roasted Poblano Enchiladas
  • Jicama and Peach Salsa
  • Guacamole

Then we had the group of people split into teams of three or four and handed each group a different menu item. Their goal was to taste the item, and then recreate it as a team. The team with the final product closest to the original would win.


Overall we were greatly impressed by the group's effort! We were around to offer advice or help, but we were barley needed. The final products were as good (or even better...shh!) as our original menu items, and it seemed as though everyone had a great time!

The best part of the experience for us, was seeing how proud each person seemed to be of their final dish. Most of these people were not cooks and it was awesome to get to share our passion with them, and see it really bring them together!

Meet Chef Alex Bias

Chef Alex Bias has spent the last 13 years learning to perfect his craft. To him, cooking is everything.

The way garlic perfumes into the air right when it hits the searing hot metal and blistering oil. While beads of sweat drip into my eyes. There is nothing between you and the food. It’s a deeper connection to the things that make us who we are, who I am.

He started cooking when he was 16 - full of excitement for something he knew nothing about. Cooking stirred a passion in him that turned into a career. From then on, he began cooking five nights a week - working nearly 40 hours - on top of going to school full time. Soon after high school he attended the Culinary Institute of America and received an associates degree. 

He worked at the James Beard House as well as at Aquavit in NYC. 

After he left New York he came back to Ohio and started work for the Cameron Mitchell Restaurant Group. However, he was quickly offered an executive chef job at Deer Ridge Golf Course. He accepted and worked there for three years. After, he was offered a job at the Happy Grape Wine Bar as the executive chef.

This is what I thought was going to be my dream job. I loved the people I worked with. The food I got to prepare was amazing and I had limitless creativity. But eventually I had to spread my wings further. I wanted more.

He moved on once again. For him, Kenyon College was like a messed up dream. It had all the makings of a good Job - a great boss, good coworkers, and incredible work ethic. But he had never worked for a union. It was so constraining. Rules are necessary, but not at the expense of happiness and creativity.

Now he’s at his new home. And we at BENTOSgo could not be happier to welcome his as our new executive chef! 

I have had my passion relit and the fire is burning hot! This will be the greatest adventure I have gone on yet.