chef • author • entrepreneur • visionary

Chef Douglas Keane

“I maximize the potential of each ingredient, capturing its essence and treating it with the respect it deserves. At this level of dining, guests deserve to see and taste dishes that cannot be replicated by a trip to the farmers' market and a sharp chef's knife in a home kitchen.”

Coming February 2025
Culinary Leverage

“It is a rare gift to know someone as talented, humble and self-aware as Chef Doug Keane. In the two decades since I met him, he has not only proven himself a master innovator in our industry, but, perhaps more importantly, a thought leader, pushing us gently and purposefully towards a higher standard of kindness, empathy and resilience. With Culinary Leverage, he lays bare not just his emotional personal history, but a framework for living that applies equally to the pro kitchen, the boardroom and the family table. His story will forever change the way I think about our food system and the extraordinary community of people who have dedicated their lives to the craft of cooking, at all costs.”
— Gail Simmons - Food Expert, TV host and Author of Bringing It Home

Read more about Chef Keane's philosophies, experiences and culinary creativity in his new book Culinary Leverage, coming to bookstores in February of 2025.

Learn more about Culinary Leverage

CYRUS Alexander Valley logo

Cyrus introduces an unprecedented approach to the fine dining experience. Born out of the confining stasis of traditional multi-course meals served at a single table and lasting hours at a time, an inspiration occurred: Eating as journey; dining as journey.

Learn more about Cyrus