Cyrus Chef Douglas Keane Speaks to Graduates of The Culinary Institute of America

Douglas Keane, executive chef and co-owner of Cyrus Restaurant, addresses graduating students from The Culinary Institute of America at Greystone. (Photo credit: CIA/Charlie Gesell)

Douglas Keane, executive chef and co-owner of Cyrus Restaurant in Healdsburg, spoke to graduating students at The Culinary Institute of America (CIA) at Greystone, offering suggestions to deal with the inevitable highs and lows of working in the culinary industry. Keane addressed 47 students graduating in the culinary and baking & pastry degree programs earlier this month.

“The more you can balance your life outside of the kitchen, the better cook you will be,” said Keane. “You will understand your guests better, know how to live life better, and it will make those long hauls over the cycle of failures and accomplishments easier to manage when you have an avenue to get away for a second.”

Keane is versed in the highs and lows of the culinary industry, including opening Cyrus with business partner Nick Payton in 2005, and quickly earning a devoted clientele and two Michelin stars for his “contemporary luxury” cuisine. However, Cyrus is due to close later this month, ending a dispute between the restaurant and its landlord at the Hotel Les Mars. At graduation ceremonies, Keane said the closing of Cyrus is a good thing. He added that although he doesn’t currently have any future plans, he feels the move is positive.

At the ceremony, Dr. Tim Ryan, president of the CIA, proclaimed Keane an ambassador of the CIA for his unwavering dedication to excellence in foodservice and hospitality.



About The Culinary Institute of America

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor’s degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts, Latin cuisines, and wine and beverage studies. As the world’s premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 44,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

For more information, visit the CIA online at www.ciachef.edu.