Devin Cowan’s career in pastry began in 2012 after completion of culinary school in south Louisiana. He joined the team at The Greenbrier Resort later that year, as it was his goal to work and apprentice under French pastry chef Jean-Francois Suteau. He went on to assist Suteau in his prep for the World Chocolate Masters 2013. It was then Cowan’s love for chocolate was born.
Once Cowan’s creativity and imagination combined with the techniques and skills he learned from Suteau, he began to find his place and make a mark on the industry. His works, from showpieces, wedding cakes, plated desserts and petit gateau, started to get noticed by numerous bloggers and publications, and through social media, he gained more exposure. He went on to compete in The World Chocolate Masters US himself in 2017, returning home with numerous awards. He received 1st place in Showpiece and 1st place in Patisserie.
The following year, Cowan was selected as the 2018 Pastry Icon in the Iconoclast Dinner Experience hosted at the coveted James Beard House. He continues to progress and discover in both chocolate and pastry by pushing the envelope, utilizing new techniques and making them adaptable to everyday production.
Cowan is currently a brand ambassador for the global chocolate brand Callebaut of Barry-Callebaut Group. Cowan can be seen as a chef instructor on Netflix’s School of Chocolate, and He is currently creating as the Executive Pastry Chef & Chocolatier at the Polo Club of Boca Raton, where he has overseen a multimillion-dollar pastry rebrand, which includes opening the unique club concept, the Polo Patisserie. His role also includes designing and elevating packaging for the club with conscious efforts to minimize impact to the environment and creating infrastructure to support these efforts.