A Michigan native, Chef Douglas Keane attended the prestigious Cornell University's School of Hotel Administration. Keane's culinary career began at The Four Seasons, the seminal three-star restaurant in the Seagram's Tower. Under the tutelage of Chef Christian "Hitsch" Albin, Keane received his first glimpse of the bounty of pristine products and luxury items available to chefs at fine dining restaurants and learned to handle them with respect.

Following, Keane joined New York City's Lespinasse under Chef Gray Kunz. There, he was impressed not only by the exotic flavor combinations but the technique and precision which the line cooks possessed. Keane later joined Chef Traci Des Jardins' team at San Francisco's Jardiniere, rising to Chef de Cuisine in a year's time. Granted a leave of absence, Keane served as opening Sous Chef at the restaurant Gary Danko, where he forged a friendship with his future Cyrus partner Nick Peyton. Keane returned to Jardiniere as Executive Chef where, in 2002, he was honored by the San Francisco Chronicle as a "Rising Star Chef" and earned three-and-a-half stars for his cuisine in a glowing review by Michael Bauer.

In March 2005, Keane and partner Nick Peyton opened Cyrus, the luxury restaurant they had always envisioned opening in Sonoma County. At Cyrus, admittedly his "dream restaurant," Keane specializes in an ambitious culinary style he refers to as "contemporary luxury" cuisine. Along with a pantry stocked with luxury items, Keane uses ingredients that are uncommon to create exciting new tastes for guests to experience.

Cyrus and Chef Keane have received numerous accolades including two stars from The Michelin Guide, four stars from Michael Bauer at the San Francisco Chronicle, Gourmet magazine's "Top 50 Restaurants in America," Esquire magazine's "Chef of the Year" and Food & Wine magazine's "Best New Chef." In 2009, Keane was honored with the James Beard "Best Chef - Pacific" award.