We recently caught up with James Beard Award semifinalist® Chef Bo Fowler of BiXi Beer in Chicago to talk originality, high expectations, and what PHILADELPHIA® Cream Cheese brings to her kitchen. Here’s what she shared.
“Dedication, high expectations, compassion.”
That’s how Chef Bo describes a day in her kitchen. And it tracks. BiXi Beer is a Chicago staple that never settles. It balances bold, inventive pan-Asian flavors with polish, intention, and unmistakable heart.
For Chef Bo, originality isn’t about shock value or fancy footwork. It’s about making something true.
“For me it’s taking things we are familiar with and putting our own life experiences on them.”
That approach shows up in every part of her kitchen, from sourcing to execution. It makes BiXi feel like a place you’ve never been, and yet it instantly feels like home.
Her Signature? Letting Ingredients Lead
“I let ingredients and sourcing do the talking.”
BiXi’s kitchen runs on clarity. Chef Bo doesn’t mask flavors—she reveals them. Everything starts with seasonal sourcing and ends with harmony. That’s where PHILADELPHIA® Cream Cheese comes in.
Philly in Action
“Philly is the greatest work horse. Gives you tang, creaminess, and emulsify sauces like a dream. Can be a main character, but also know how to be a pinch hitter when you need just a little certain something in the dish.”
That kind of versatility is exactly what Chef Bo relies on. Her menu evolves with the seasons, but Philly plays many roles: emulsifying, balancing, or adding body and subtle tang to a sauce.
One of the best examples? Her signature Rangoon Royale. It’s one of BiXi’s most beloved dishes, a decadent bite layered with crab, lobster, and shrimp, folded together with green garlic and PHILADELPHIA® Cream Cheese. The tangy richness of Philly doesn’t just make the filling irresistibly creamy—it amplifies the natural sweetness of the crab and shellfish, while balancing the umami kick of the dipping sauce.
The result is a small bite with big impact, proving how Philly delivers both flavor and function on the line. As she says, “It’s the ultimate pinch hitter.”
On the Line at BiXi
While headlines about the industry often focus on the grind, Chef Bo reminds us that the best kitchens thrive on connection, care, and presence. Consistency is hard-earned—but so is joy. And when it hits, it hits deep.
“It’s actually beautiful and your co-workers are truly family. It’s not just long hours and slim profit margins. There is real joy in it some days. Those days make it all worth it.”
For her, it’s not just about managing the kitchen. It’s about building a culture that pushes for better while staying grounded in humanity.
Chef to Chef: How You Grow
“It’s ok to make mistakes, but admit to them fast and pivot quickly.”
In Chef Bo’s kitchen, mistakes aren’t fatal. They’re fuel. But only if you’re honest about them. This is a chef who believes in personal growth, rapid learning, and staying humble enough to course-correct without ego. That’s what keeps you sharp and earns the respect of your team.
“Work for a chef for at least a year at a time to understand the entire seasons of the menu. You can’t really know what each chef has to teach you without understanding the whole year of menu changes based on the season. If you move around too much, you only learn a surface level of information and your whole career will be superficial because no chef invested their time in you.
Her advice to younger chefs is clear: stay, learn, go deep. Invest the time to grow, and give your mentors a reason to invest in you.
The Final Layer
Chef Bo Fowler’s food tells stories. Of where she’s been, what she values, and how she leads. At BiXi, you’ll find dishes that are personal, polished, and full of purpose. Each one is anchored by thoughtful sourcing and bold execution. It’s not about making something that loks different. It’s about making something that feels original.
And when it comes to delivering flavor, structure, and consistency under pressure, there’s only one answer.
Learn more about PHILADELPHIA® here
This post is sponsored by Kraft Foodservice
