Born and raised in suburban New Jersey, KRBS founder and principal owner Alec Bauer developed an affinity for herring at an early age. Over the years, a photographic food-memory combined with a predilection for unusual snacks translated into a passion for food, cooking and restaurants in their myriad forms.
His career began at age 14 as a busboy at a local Chinese-American restaurant, a position which comprised mixing hot mustard and setting out bowls of crisp fried won tons. A fascination with woks and BTUs was naturally instilled in the young man.
Later, engaged in undergraduate studies on Organic Agriculture and Fishery Science at Rutgers University, he began to realize that his future was indeed in food, or at least in the preparation thereof.
After cooking through college in mostly American grills and eateries, he received formal culinary training at Vermont’s renowned New England Culinary Institute. This led to apprenticeships in New York City at The (Mercer) Kitchen for Chef Jean Georges Vongerichten and Paris at Restaurant Maison Blanche with the 3-Michelin-Star Pourcel brothers. Subsequent positions at Relaix Gourmand and DiRona properties including The Ryland Inn and Auberge du Soleil were mixed with a return to Vermont, teaching Haute Cuisine to aspiring young chefs back at The New England Culinary Institute.
In 2004, a growing desire to participate in restaurants and foodservice facilities at a more holistic level led to a 5 year relationship with internationally acclaimed foodservice consultant and designer Mark Stech-Novak of Restaurant Consultation & Design in Oakland, California. Growing into the role of Project Designer, Alec was intimately involved in the design and construction of dozens of domestic and foreign restaurants with award-winning chefs of every variety. These included Jean George Vongerichten, Charlie Palmer, Todd English, Michael Mina, David Myers, and many more.
Before founding KRBS, Alec further developed his skill set with a kitchen equipment contractor where he managed the installation and construction of commercial kitchens including high-end restaurants, corporate cafeterias, schools, universities and more.
