PROJECTS

Known for his refined flavors and meticulous technique, whatever Chef Keane is doing explores balance. The umami of sizzling meat with the brightness of acid. The elevated with the accessible. Masterful technique with easy execution. His encompassing approach is the simple philosophy of "shibumi," grounded in the working-class ethos of his upbringing in Dearborn, Michigan. "Shibumi is a Japanese word meaning refined simplicity, simple elegance, unobtrusive beauty, and quiet perfection. And chefs have to remember that cooking is ultimately blue-collar work aimed at making good food for people. I'm always seeking that balance."

Test Kitchen

Located in the center of picturesque Healdsburg, Douglas' test kitchen serves as a home base for experimentation and augments kitchen capacity for his different operations. Built three years after Cyrus' opening, the space was specially equipped for butchery and baking the delicious bread and pastries that were part of the legend of Cyrus. These days, he's busy concepting his pop-up dinners for charities and dreaming up new experiences for "Cyrus 2.0" with all of the test kitchen conveniences at hand.

Keane on Ingredients iOS App

Chef Douglas Keane shows how to get the maximum flavor out of ingredients in this instructional iPhone/iPad app, coming this year. Starting with some of his favorites, he makes it easy to use new ingredients like konbu (seaweed) and ginger, and provides fresh techniques and tastes for familiar ingredients like chicken and corn. "I love teaching classes and an app is a way to share that experience with more people, and provide a tool that they can go back to again and again."

Healdsburg Bar & Grill

With its burger voted one of Food and Wine Magazines 25 Best in the U.S., Healdsburg Bar & Grill (aka HBG) is a buzzing, casual American eatery where Keane elevates classic dishes and creates an ambience people want to come back to. As always, high quality ingredients - from a fresh, toasted, sourdough bun by local Costeaux Bakery to serve up the burger, to truffle oil to accent the crispy fries, or all-natural Humboldt Creamery ice-cream in creamy milk shakes - shape the menu. "The HBG burger is inspired by the one served at Miller's Bar, where I grew up in Dearborn, Michigan. It's all umami, and part of an approachable menu and friendly experience for anyone."

Cyrus

Chef Keane is actively developing the next iteration of Cyrus, his flagship restaurant for eight years that garnered a litany of local and national awards, including seven years with two stars from The Michelin Guide and four stars from The San Francisco Chronicle. Plans are guided by Cyrus' mission to showcase the complete terroir of Sonoma County, not only its grapes, but also its food, its people and its natural beauty, and are inspired by rural fine-dining experiences in great wine regions around the world. "We hope to place Cyrus in a location that has the promise of making it a Sonoma County gem, and, we think, a point of pride for everyone who loves this area." Welcoming 36-48 diners each evening, Cyrus will offer an intimate dining experience that connects the bounty of Sonoma County with its beauty through simple, refined cuisine served with sweeping views of the picturesque Alexander Valley.

Green Dog Rescue Project

Douglas is active every day with the hands-on training and rehabilitation of his four legged friends at Green Dog Rescue. His love of dogs started early on. "They were like friends when I was growing up. They're incredibly loyal, and you can understand them and trust them. But they can't talk for themselves." As co-founder of Green Dog, Douglas works to give a voice to these animals that have been abandoned and creates a space that allows them to flourish in their natural social order, as a pack.