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.