—Hyewon Kwon, Executive Pastry Chef, Broken Sound Club
Meet the Class of 2024: Hyewon Kwon
- Age: 33
- Executive Pastry Chef
- Broken Sound Club (Boca Raton, Fla.)
When Hyewon Kwon first arrived in the U.S. as a J-1 employee, she was unfamiliar with the language and culture. Instead of becoming overwhelmed by this challenge, she focused on the opportunity, relying on a sense of optimism and her dedication to the craft. Today, as Executive Pastry Chef of Broken Sound Club, she is recognized for her meticulous attention to detail, creating pastries that are as beautiful as they are delicious.
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?
Hyewon Kwon (HK): I'm so excited and genuinely humbled to be recognized as one of C+RC's 40 Under 40. This honor is incredibly meaningful to me, proving to me that my hard work hasn't gone unnoticed and my efforts are making a difference. I now know I am on the right path to a bright future.
C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?
HK: Stay curious and never stop learning, be open to feedback, and prioritize teamwork. Building relationships and understanding your audience are key to success in the club and resort culinary industry.
C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?
HK: First, arriving in this country as a J1 employee was the beginning of an incredible journey. The start was challenging, not knowing the language or culture, but it was my determination that turned those challenges into stepping stones. I focused on the possibilities, not the obstacles, diving into the experience with enthusiasm and an open heart. This mindset of embracing challenges and learning from them shaped me into who I am today: an Executive Pastry Chef being considered as an honoree for C+RC's 40 Under 40. It's a role I cherish and a testament that anything is achievable with resilience and hard work. My journey shows the power of positivity and perseverance and that no matter where you start, you can reach great heights if you're willing to push through tough times with optimism and dedication.
C+RC: What are your future goals and your plan to achieve them?
HK: I aim to create a name for myself in the culinary scene, constantly learning and evolving. My big dream? To join the ranks of the world's finest country clubs and resorts. My plan is simple: Keep learning, stay curious, and network with those who share my passion. It's about loving what I do and letting that drive my journey forward.
C+RC: What inspired your career in the club and resort sector?
HK: My journey into the club and resort world was sparked by my love for pastry and the allure of being part of a tight-knit community. The creativity and precision in pastry have always been my main inspiration, drawing me into the culinary field. What made the club and resort sector stand out was the sense of belonging and contribution to a community, offering a unique, fulfilling experience that goes beyond just the kitchen. This combination of pursuing my passion and engaging with a community is what truly motivates me.
