Andrew Talks to Chefs Douglas Keane (Chef-Owner, Cyrus; Author, Culinary Leverage) on Kitchen Culture, the Cost of Ego, and the Pace of Change
Jul 18, 2025
Douglas Keane, renowned chef and owner of Cyrus Restaurant, shares his insights on evolving kitchen culture and the pressing need for change in the hospitality industry. He discusses the intersection of tradition and modernity, emphasizing the value of mentorship and the ethics of unpaid internships. Keane also highlights the importance of women's leadership in fostering a supportive culinary environment. With a touch of nostalgia, he reflects on his Midwestern roots and chats about the innovative dining experience at Cyrus, blending fine dining with heartwarming moments.
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Candy Cart to Chocolate Wall
- Douglas Keane shared about replacing a labor-intensive candy cart with a chocolate wall at Cyrus.
- This innovation reduced staff and created a memorable, self-running feature for guests.
New York's Energy and Staging
- Douglas loves New York's unique energy despite the tough kitchen culture he endured.
- He values voluntary unpaid stages as learning opportunities, not exploitation.
Unpaid Stages Must Be Voluntary
- Douglas advocates for unpaid stages only if chosen voluntarily for learning, not forced labor.
- He stresses paying employees for all working hours to prevent abuse.
