Events
March 29, 2025 | 12 - 2 PM PDT
From Kitchen Heat to Written Word: An Afternoon with Chef Douglas Keane
- An induction cooking demonstration by Chef Keane
- A book reading and Q&A session
- Appetizers and refreshments provided by Park Avenue catering
- A complimentary copy of "Culinary Leverage" (*while supplies last)
- An opportunity to meet Chef Keane and have your book signed
Registration Required
Podcasts
July 18, 2025
In this episode, Chef Keane sat down with Andrew to discuss Culinary Leverage and how it reflects a large need for change within the hospitality industry.
July 14, 2025
KSVY (91.3 FM)’s ‘Strictly Business’
In the segment, you talk about your journey in the restaurant industry of how you got started, the challenges you’ve faced, the lessons you’ve learned, and how you’re working to make a lasting impact.
June 6, 2025
Meet the Chef and now author, Douglas Keane, behind the captivating book Culinary Leverage - A Journey Through the Heat.
“The book is about what society has done to chefs, turning them into rock stars [so that the] leverage that we have then can be abused or used for good,” says Chef Keane.
Chef Keane is the owner behind Michelin Starred Cyrus Restaurant in Geyserville, California. At Cyrus 2.0 he has created a very special, one of a kind restaurant.
June 1, 2025
Michelin-starred, James Beard award–winning chef Douglas Keane closed his wildly successful restaurant at the peak of its fame, burned out by an industry he felt was broken. A decade later, he returned with Cyrus 2.0, a completely re-engineered dining journey that now pays every employee $75,000, runs a four-day workweek, and delivers higher margins than most fine-dining peers. Harvard Business School made it a case study about it, and here in this episode, he explains exactly how he did it.
