Devin D. Cowan

Meet the Class of 2024: Devin D. Cowan

Devin Cowan, Executive Pastry Chef & Chocolatier of The Polo Club of Boca Raton, has navigated a remarkable path, overcoming personal challenges and industry stereotypes to become a beacon of inspiration for aspiring chefs of color. His latest achievement, the opening of the brand-new Polo Patisserie, exemplifies his commitment to culinary innovation and excellence, offering a unique blend of traditional and modern pastry and chocolate creations. This venture showcases Cowan’s exceptional talent and marks a significant contribution to the club's pastry and culinary landscape.

Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?

Devin Cowan (DC): I think it's always an honor to be recognized for your dedication and hard work. I create pastry and chocolate because I enjoy it, but being honored is a bonus.

C+RC: What advice would you offer to young chefs aiming to excel in the club and resort culinary industry?

DC: My advice to young chefs aiming to excel in the club and resort culinary industry is to find an amazing chef who cares not only about the product but also about the individuals making the product. This is where true growth will be found.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?

DC: A personal challenge I've faced in my career is twofold.

First, I began in this industry at a later age, 26, with no background in food besides home baking, so I knew I had to work incredibly hard to catch up. My other challenge was my race. It wasn't in an aggressive manner, but breaking into well-known spaces was a bit more difficult for me. Many individuals and colleagues had preconceived notions about whether I had the training.

My mentor took me under his wing and taught me all the amazing things that make an amazing pastry chef. People were shocked I could create and execute in the way I did. They were surprised by the knowledge I had. They didn't believe in my ability until I showed them. I would never argue about my ability; I just showed them what I was capable of.

I didn't realize this problem was so widespread until I began to gain notoriety in the industry, and many other chefs of color reached out to me, telling me how I inspire them and that it means so much to have someone who looks like them achieve success and exposure.

C+RC: What are your future goals, and how do you plan to achieve them?

DC: I have a very unique goal in my career. I love design and flavor, and it doesn't just stop at food. I want to merge my abilities into a lifestyle brand or consult with other places on branding somehow. My aesthetic taste is very sharp, along with my ability to recognize quality and assess and point out issues in a flow. I'm sort of a connoisseur of great taste that does it efficiently if that makes sense.

C+RC: What inspired your career in the club and resort sector?

DC: Working for Jean-Francois years ago helped to expand my idea of what a pastry chef and chocolatier can accomplish. It was amazing to see a pastry chef with his own plans and agenda being allowed complete creative freedom, with amazing support from his property. It was when I first saw that pastry wasn't treated like an afterthought; we weren't given the smallest kitchen. We were respected, and rightfully so.