Dana Cowin recently stepped down as Editor-in-Chief of Food & Wine, which covers the world of food, wine, style and design, a position she has held since 1995. Her new post, as of mid-January 2016, will be Chief Creative Officer of Chefs Club International, the parent of Chefs Club by Food & Wine, a restaurant group with locations in Manhattan and Aspen, Colo. The restaurants are showcases for prominent chefs, notably those selected as “Best New Chefs” by the magazine.

Cowin oversaw the Food & Wine brand for 21 years including a monthly magazine with a circulation of 925,000; digital products including the website foodandwine.com, mobile applications and iPad editions; and a books division, which publishes Best of the Best Cookbook Recipes, the Food & Wine Wine Guide, Food & Wine Cocktails and several other titles. She also serves as editorial advisor to Food & Wine China, the publication’s first international edition. Under her leadership, the award-winning magazine has attracted an audience of more than eight million readers with a passionate, adventurous approach to cooking, wine, entertaining, restaurants and travel.

Before joining FOOD & WINE, Cowin was Managing Editor of Mademoiselle, Managing Editor of HG and an Associate Editor of Vogue.

Cowin is on the board of directors of City Harvest, a New York City hunger-relief organization, for which she spearheads the annual “Skip Lunch Fight Hunger” campaign. She’s also on the board of directors of Wholesome Wave Foundation, a charitable organization dedicated to providing access to locally grown, healthy, sustainable foods for all communities. She is a member of Brown University’s President’s Leadership Council.

Cowin appears frequently on national television and shares her eating and drinking adventures on Twitter @fwscout and on Facebook. She lives in Manhattan with her husband, Barclay Palmer, a global executive producer at Thomson Reuters, and their two children.