About the chef
With two Michelin stars, a four-star San Francisco Chronicle review, and numerous accolades and awards under his belt, Chef Douglas Keane has defined himself as one of the premiere restaurant chefs in the country. He got his culinary start in New York City, where he found inspiration in the cooking of Chef Gray Kunz, at Lespinasse, who was known for his exotic flavor combinations and precise technique. Since then, he has dedicated himself to the hard work of simultaneously honing his technique and developing his culinary vision, which shines at his restaurant, Cyrus, located in Healdsburg. According to Keane, Cyrus is his "dream restaurant" - nestled in the heart of Sonoma's wine country and surrounded by incredible ingredients. However, Keane represents the new wave of California's culinary innovators. For him, a beautiful heirloom tomato with a sprinkle of sea salt is wonderful, but it's not haute cuisine. At Cyrus, Keane leaves the simple, rustic, traditionally "Californian" dishes to the home cooks, while he amazes the eye and palate with his combinations of flavor, texture, and flawless technique. His style, which he dubs "contemporary luxury," relies on the best ingredients - from California and around the world - but also on the skill with which he handles those ingredients, elevating them above and beyond what diners experience elsewhere.
After attending Cornell's Hotel School, Chef Douglas Keane began his culinary career In New York City under chef Gray Kunz. Upon moving to San Francisco, Keane was introduced to Traci des Jardins and began working at Jardiniere. After working his way up to Chef de Cuisine in a year's time at Jardiniere, Keane was granted a leave of absence to serve as opening Sous Chef at the restaurant Gary Danko. There, he forged a friendship with his future Cyrus partner Nick Peyton. After Gary Danko, Keane returned to Jardiniere as Executive Chef. In 2003, Keane left Jardiniere to begin work on Cyrus. At Cyrus, Keane specializes in an ambitious culinary style, a reflection of his early cooking days and the joy over the top ingredients brought to him and the guests he cooked for.