Culinary Leverage

Culinary Leverage

“A riveting and very brave book from one of my favorite chefs in the world. Douglas is a rare talent, deeply caring about his food and the way it is produced and procured and the impact of everything that happens from the fields, oceans, and farms to the final presentation to the guests. A must read in the annals of culinary storytelling.”
— Chef Traci Des Jardins

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Culinary Leverage

My book, a memoir and essay on this industry called hospitality, is finally written. It's honest, intense, raw, sad, promising, and passionate. I take a very deep look at myself and my chosen profession. Where did we both go so wrong, and what did we get right? And, equally important, what can we do better? I don't have all the perfect answers. Just honest ones. I name names and point fingers, especially at myself. Part exposé, part confessional, part hopeful.

I'm both excited and proud to reveal this to everyone when it’s released in February 2025 by Koehler Books. Just like Cyrus, I'm very proud of this project.

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“Chef Doug Keane has written an inspiring tale of dreaming big, succeeding against all odds, and upending an industry in the process. His voice on the page is raw, humble, and darkly funny. He reminds us that a more decent world is possible. Culinary Leverage is riveting, courageous, and honest. I think you will enjoy it.”
— Chef Jacques Pepin

“Yo, my man Douglas has a powerful story to tell and has proof of concept every night at his amazing restaurant Cyrus. Through his true honesty, passion and love- he is one of the best. Every industry could learn something about doing it better by reading Culinary Leverage.”
— Randy Jackson - Musician, Television Personality

“I love to work with clients that have big ideas and want to push boundaries, and Douglas Keane is exactly that kind of client. His vison for Cyrus 2.0 considered not only the guest experience, but the long-term happiness and success of his team, too. This book outlines an ethos rooted in care for food and for people that should be the new standard for fine dining.”
— Tom Kundig - FAIA, RIBA, Principal/Owner & Founder of Olson Kundig

“Just as he allows guests to wander his kitchen and even chat with the cooks, he has the unusual ability and willingness to let us inside his head as he negotiates life in what comes across as an almost impossible business in which to survive. No CEO whose organization I’ve written about—and that number is probably over 200--has ever offered more candor, frank talk, and self-analysis than Douglas Keane.”
— James Heskett - UPS Foundation Professor Emeritus at the Harvard Business School

“Honest. Eye Opening. Harrowing. Brilliant. Douglas Keane’s Culinary Leverage is a deeply grabbing look at the travails and high points of one of the world’s best chefs. Anyone who thinks perfection comes easy, in any domain from food to law, business to music, should read this book. An homage to grittiness and sheer will, Douglas’ story will stay with you for years.”
— Neal Katyal - Former United States Acting Solicitor General