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Douglas Keane

@douglaskeane

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Chef and owner of @cyrusalexandervalley. My memoir, Culinary Leverage: A Journey Through the Heat, is out now.

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Happy Anniversary to Cyrus.

The longest ten years of my life while we tried to get this restaurant launched 2012-2022 have been followed by the fastest four years.

It has flown by and I keep telling people to be careful what you wish for because dreams really do come true.

Restaurants always thank their guests first which I understand but I need to thank the best restaurant team ever assembled first- all current team members and those that have moved on have contributed so much and helped further the culture I wanted so badly to foster.

What you do every day is make peoples memories and dreams come true as well as my deepest dream. With all my love, thank you for your unbelievably finessed and dedicated hard work.

To the investors who generously supported this crazy idea of moving people around on a Dining Journey and paying people s true living wage and trying to create a less ego driven model in the restaurant business. Thank you for your patience and never-ending support. I hope we make you proud to be part of Cyrus.

To our guests who give us hours of your time to help you celebrate those important occasions. Who treat us with respect and caring like a family member coming over to our house for a meal. You get what we are trying to do here and we appreciate you so much. There are lots of places to spend your time and money and we are honored that you chose us.

With so much gratitude, love and humility I thank all of you. Looking forward to many more years in Geyserville.

Douglas by @douglaskeane

We had the best day with family and friends at our first annual summer bbq / lobster boil! Gorgeous day with so much love and happiness. We both feel so lucky to have so many wonderful people in our lives.
❤️❤️❤️💥💥💥🍾🍾🍾 by @douglaskeane

Sonoma Steak Pop-up in the Bubbles Lounge begins tonight!

Reservations go live at 9 AM PST for next week.

#cyrus #sonomacounty #winecountry #steak #sonomasteak by @douglaskeane

“How do you get that steakhouse crust at home?” Love this one, @lancemac5 - thanks for asking.

Ask Chef Doug • 003 • Doug’s 4 keys to a beautiful steak crust:

1 Start with the right pan. Heavy, well-seasoned. Cast iron or carbon steel.

2 Bring it up to a serious heat before the steak goes in. Patience here pays off.

3 Finish with a butter, garlic + thyme baste - spoon it over, gently, again and again.

4 Let it rest. Slice too soon and the juice ends up on the board instead of the bite.

Simple technique, a little care, that’s the whole game at home.

Next week, we’re bringing it to you: the Sonoma Steak pop-up opens in the Bubbles Lounge. Reservations will be available through link in bio.

#AskChefDoug #Cyrus #SonomaSteak #BubblesLounge Healdsburg by @douglaskeane

If you met her you understood how special she was. Pure love.
Magical
Brilliant
Joyful
Insightful
Fun
Conscientious
Devoted
Irreplaceable
My 24/7 shadow is gone but never forgotten
There has never been a more perfect creature.
Having the gift of her for 12 years was a blessing

Roxie
❤️ by @douglaskeane

IN GOOD COMPANY!

What happens when four of the West Coast's most celebrated chefs sit down to talk truffles? MAGIC!

One of the highlights of NATGA's Congress 2026 was an incredible conversation with some of the culinary world's most respected voices.

Our Chef Panel Discussion brought together Michelin-starred chefs and industry leaders to share their insights on culinary success with truffles, sourcing exceptional ingredients, and the future of truffle cuisine.

A heartfelt thank you to our moderator, Dustin Valette and our distinguished panelists:

• Erik Anderson
• Ken Frank
• Douglas Keane

Their passion, expertise, and generosity provided attendees with an unforgettable opportunity to learn directly from the chefs shaping the future of fine dining.

Thank you for sharing your knowledge, your stories, and your commitment to elevating truffles in the culinary world.

#NATGA2026 #Truffles #MichelinStarChefs #TruffleIndustry #SonomaCounty #CulinaryExcellence by @douglaskeane

Ask Chef Doug • 002 “What’s the playlist?”

The story behind the music at Cyrus. Chef @douglaskeane explains.

#cyrus #sonomacounty #askchefdoug by @douglaskeane

Ask Chef Doug • 001 “How often do you change the menu at Cyrus?”

We are kicking off our new series #askchefdoug by answering one of the most popular questions @douglaskeane gets asked frequently.

Have a question for Chef Doug? Drop yours in the comments or send us a DM with a video of yourself asking the question - he’s answering weekly. by @douglaskeane

@nationsrestaurantnews @menumastersawards
Thanks for giving us a great weekend in Chicago. by @douglaskeane

@nationsrestaurantnews @menumastersawards @ventura_foods by @douglaskeane

❤️ by @douglaskeane

Amazing weekend in Chicago with @julieskon❤️ @finn.white_ @erik_skon and Kathy Skon. Happy 75th Erik
Thanks @nationsrestaurantnews @ventura_foods @menumastersawards for the innovation award.
Thanks Chicago for all the good eats and fun by @douglaskeane