The 2024 class of 40 Under 40 stands as vanguards in the club and resort culinary scene. These honorees are shaping a more modern industry by embracing novel approaches to cooking, plating, sustainability, competition, work-life balance, menu development, mentoring and team management.
Consider, for example, our cover subject, Devin Cowan, Executive Pastry Chef & Chocolatier at The Polo Club of Boca Raton in Florida. Cowan’s path through personal adversity and challenging industry norms highlights his relentless pursuit of advancement and his commitment to his craft. These qualities have distinguished him as a standout and paved the way for groundbreaking projects. In February, he played a key role in launching a brand-new concept at his club called the Polo Patisserie. This initiative exemplifies how fresh perspectives and hard work can significantly contribute to a club’s culinary landscape.
This example further illustrates the 40 Under 40’s core mission: to disrupt the status quo, embrace innovation, and create a nurturing space for growth and inclusivity within club and resort culinary.
Cowan and the other honorees are not just achieving personal milestones but also inspiring others to reach greater heights. They are demonstrating that the path to success is paved with continuous learning, hard work, adaptability and a commitment to mentorship.
Each honoree on this list was nominated by industry leaders and peers and selected by a panel of seasoned club chefs. This process involved a comprehensive review of entries and interviews by the editorial team. This peer-driven approach demonstrates the respect these chefs have earned.
While we commend their achievements, our aim extends further. Our goal is to help build an industry that not only attracts the caliber of talent these honorees exemplify, but also nurtures their growth and ensures their long-term success.
For the honorees, this marks a new chapter of innovation and influence. For the rest of us, it’s a call to action—to continue supporting and empowering the chefs shaping our industry’s future, ensuring that the club culinary world remains as vibrant and forward-thinking as the chefs in this inaugural class.
