Chefs Rachel Diener and Chef Beau Fazio

Rachel Diener | Co-Chef, Bodhi Modern Asian Kitchen
Rehoboth Beach, DE

Rachel Diener is the Co-Chef of Bodhi Modern Asian Kitchen, bringing years of well-rounded industry experience, creative instinct, and a steady leadership style to one of downtown Rehoboth’s most dynamic kitchens. Her path to the pass started early—rooted in a family that valued cooking together and encouraged hands-on creativity in the kitchen.

As a high school student, she joined the nationally recognized ProStart program, where she competed for two years and began building the foundation for a career in hospitality. She worked at The Wheelhouse in Lewes throughout high school, gaining early experience in both front and back of house roles during fast-paced, high-volume services.

At age 19, Rachel joined the team at Heirloom, one of the area’s most respected kitchens. A last-minute callout on New Year’s Eve led her to step onto the line, and over the next seven years, she worked her way through every station—learning the nuances of professional kitchens and sharpening her skills through repetition, curiosity, and discipline.

At Bodhi, Rachel leans into her love of bold, balanced flavors and diverse cooking techniques. The restaurant’s modern Asian concept allows her to create dishes that are thoughtful yet expressive. She's especially proud of Bodhi’s dumpling program, where weekly specials highlight seasonal ingredients, and of the Singapore Black Pepper Crab, a dish that captures the sweet-heat intensity she gravitates toward in her cooking.

Throughout her journey, Rachel has been mentored by respected industry professionals including James Beard-nominated and semifinalist chef Matt Kern, ProStart mentor Meghan Gardner, and award-winning pastry chef Dru Tevis. Their influence helped shape her approach to technique, kitchen culture, and personal growth.

As a leader, Rachel believes in consistency, collaboration, and creating space for creativity under pressure. Her advice for rising chefs reflects the mindset she brings to work every day: “Buy good shoes and good knives, show up early and fed.”

With a deep understanding of kitchen operations, a strong creative voice, and years of on-the-line experience, Rachel continues to grow and lead with intention—one bold, carefully crafted dish at a time.

Beau Fazio | Co-Chef, Bodhi Modern Asian Kitchen

Rehoboth Beach, DE

Chef Beau is the latest culinary force to join Bodhi Kitchen, bringing a unique blend of passion and local roots to the table. Born in Brooklyn and raised in Delaware from the age of two, Chef Beau's journey from dishwasher to Chef is a testament to his dedication and love for the culinary arts.

Starting at just 14 years old, Chef Beau began his career as a dishwasher at Friendly's. His drive quickly led him to roles as a food runner at Arena's and cook at Zogg’s, Dave & Skippy’s, Salt Air, and Rehoboth Ale House. His formative years included a notable stage at Abbots with Chef Ryan Cunningham, which further fueled his culinary aspirations. At 19, Chef Beau joined Heirloom, where he worked under James Beard Awards Finalist Chef Matt Kern and Chef Rex at Zogg’s, solidifying his commitment to the craft. It was here, in the heart of the kitchen, that he realized his true calling.

Despite having no formal training, Chef Beau’s self-driven nature and hands-on experience have shaped his culinary style. His time at Heirloom was marked by dedication and resilience, especially during the challenging Covid period when he and his team farmed and organized to-go pop-ups to support both the staff and community. This period not only showcased his adaptability but also his deep appreciation for the farm-to-table approach.

At Bodhi Kitchen, Chef Beau is eager to cultivate a collaborative environment where staff can contribute creatively to the menu, fostering a positive and inclusive atmosphere free from animosity. His culinary philosophy centers on simplicity and joy—qualities he embodies through his favorite dish: cheeseburgers. For Chef Beau, cooking is not about fame or accolades; it’s about making good food and finding happiness in the kitchen.

Chef Beau’s palate is as diverse as his experience, with a particular fondness for cheeseburgers, reflecting his belief that great food doesn’t need to be complex. With his commitment to crafting exceptional dishes and nurturing a supportive kitchen culture, Chef Beau is poised to make a significant impact at Bodhi Kitchen.

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