Sonoma Chef Earns High Marks

May
13 2009

Located in the heart of wine country is Cyrus restaurant owned by Executive Chef Douglas Keane. Keane's interest in cooking started as a boy in his mother's Michigan kitchen. He went on to study Hotel Management at Cornell University where he traveled throughout the United States learning as much about contemporary cooking as possible. After graduating Keane decided to move to New York to work under several renowned chefs and to start his culinary career. During Keane's time in New York he was most influenced by the executive chef at Lespinasse. The use of exotic, rare ingredients and creativity Keane learned after securing a position in the Lespinasse kitchen can be experienced today in the Sonoma Valley.

The dishes served at Cyrus restaurant are what Keane considers 'contemporary luxury' cuisine. Each dish is unique and combined with the exotic flavors of uncommmon ingredients every diner is bound to taste something new and delicious. Douglas Keane recieved honors from the James Beard Foundation as the top chef in the Pacific Region. The James Beard Foundation recognizes chefs who celebrate and preserve culinary diversity in the United States. To learn more about Cyrus restuarant and Executive Chef/Owner Douglas Keane visit www.cyrusrestaurant.com/index.html.

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