The Stars of Wine Country: Chef Douglas Keane and Maître d'Hôtel and Owner Nick Peyton, Cyrus restaurant:
For about 5 years now, Cyrus restaurant has been the talk of foodies and wine lovers as the most refreshing and truly flawless dining experience in wine country. In 2002, Nick Peyton and Chef Douglas Keane came together to begin collaboration on a fine cuisine restaurant project for Sonoma County, soon to become the 4-star dining destination called Cyrus.
At Cyrus, admittedly his "dream restaurant," Chef Keane specializes in an ambitious culinary style he refers to as "contemporary luxury" cuisine, which has a strong classic French foundation layered with contemporary global accents and an emphasis on seasonality. In describing his cooking philosophy, the young chef passionately explains, "I try to pull the most out of each ingredient, capturing its essence and treating it with respect."
Douglas Keane's interest in cooking developed when he was a young boy helping his mother in their Michigan kitchen. After graduating from Cornell University's prestigious School of Hotel Administration, Keane fine-tuned his culinary skills through his experience at Ritz Carlton in San Francisco and The Four Seasons, and Lespinasse in New York City. California beckoned again and Keane returned to San Francisco to serve as Chef de Cuisine at the highly touted Jardinière and then as Sous Chef at acclaimed Restaurant Gary Danko. It was there he forged a friendship with his Cyrus partner, Nick Peyton.
Born in England and raised in British Columbia, Nick Peyton has been perfecting the art of fine dining service for nearly 40 years--no small feat in this demanding realm. His newest role as Maître d'Hôtel/Owner of ambitious Cyrus in Healdsburg, CA, named "One of America's Best Restaurants" by Gourmet magazine, marks the culmination of wisdom and expertise garnered over the course of an illustrious career. Cyrus has the promise to emerge as one of those rarefied environments in which the fine arts of cooking, winemaking, design and service all converge.
Peyton reflects upon the past year at Cyrus and their continued success. "We were so grateful for our reception in Sonoma County this past year. Healdsburg continues to become a more and more compelling destination and we at Cyrus look forward to growing with our neighbors in 2007," says Peyton.
Since opening Cyrus, Chef Keane has received many accolades. Food & Wine magazine named Keane a "Best New Chef 2006," while San Francisco magazine awarded him "Best Chef" in their annual "Food Issue" in August of 2006. Further, under Keane's direction, Cyrus received a 4-star review from esteemed San Francisco Chronicle Restaurant Critic Michael Bauer and received 2-stars from the highly regarded Michelin Guide this past year .
"Cyrus has been a dream come true. The year 2006 was a year where we achieved more goals then we could ever have imagined. I am most happy with the fact that I get to do what I love and people seem to enjoy it. I hope this 2007 brings more of the same," says Chef Keane.
Dinner is served nightly from 5:30 p.m. to 9:30 p.m. Reservations can be made by calling 707-433-3311.
Get away now to the Alexander Valley Wine region and Healdsburg - home to Cyrus.