Douglas Keane, the chef and co-owner of the renowned Michelin-starred restaurant Cyrus, in Geyserville, CA, has had a remarkable culinary journey that began with his Michigan roots. His culinary philosophy is centered around the Japanese concept of Shibumi, embracing refined simplicity, elegant flavors, and quiet perfection. He believes in extracting the essence of each ingredient and treating them with utmost respect to create unique and unforgettable dishes for his guests.
In September 2022, Chef Keane embarked on the next chapter of Cyrus (opening first in 2004 for a successful 8 year stint), relocating the restaurant to Alexander Valley and paying homage to the area’s rich heritage. As the epitome of refined simplicity and culinary brilliance, Cyrus is a manifestation of Chef Keane’s artistry, passion, and dedication to crafting unforgettable gastronomic experiences for every discerning palate. Guided by a visionary spirit and an unwavering commitment to excellence, Chef Keane’s extraordinary talents have garnered numerous accolades, solidifying Cyrus as an icon in the realm of fine dining.
Chef Keane’s accolades include two Michelin stars, four stars from the San Francisco Chronicle, a James Beard Award for Best Chef Pacific, and being listed in Gourmet Magazine‘s Top 50 Restaurants in America, among many others. In addition to his remarkable culinary accomplishments, Chef Keane is on a mission to transform the industry by advocating for a new industry model that prioritizes the well-being and longevity of the team. With a vision to foster an environment of support and growth, Chef Keane is determined to challenge the status quo and create a sustainable foundation that empowers his team to flourish alongside the restaurant’s continued success.
I know that Jacques loves chicken, and this simple recipe is one that I frequently make at home. Feel free to double or triple the marinade as it keeps well in the refrigerator and can be used to marinate other meats and veggies. For this recipe, I prefer bone-in chicken thighs, but you can use boneless thighs too, just reduce the cooking time by about 15 minutes. The chicken can be marinated ahead but the creamed corn and kimchee are best made just before serving.View This Recipe
Photo by: Nick Peyton