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