Douglas Keane

Douglas Keane, a Michelin-starred chef and James Beard award winner, redefined his restaurant, Cyrus 2.0, after a burnout from the demanding industry. He now champions a sustainable model that ensures every employee earns $75,000 and enjoys a four-day workweek. Keane discusses how this innovative approach not only boosts employee well-being but also enhances customer satisfaction. Notably, Harvard Business School highlighted his successful transformation, showing that ethical hospitality can thrive alongside profitability.