Like Hollingsworth, Cyrus’s Douglas Keane May Leave Behind Fine Dining

Douglas Keane
Douglas Keane Photo: Courtesy of Cyrus

Yesterday we heard the news that French Laundry chef de cuisine Timothy Hollingsworth is departing the restaurant this spring and embarking on his own projects, one of which is the development of a casual taqueria concept. Now we notice that in a Friday Chron profile of chef Douglas Keane, a few weeks after the closing of his Michelin two-star restaurant Cyrus in Healdsburg, Keane is sounding similarly burnt out after almost two decades in fine-dining kitchens. “The TV stuff and the ratings and the stars — they definitely help. In a weird way, they hurt if you don’t check your ego,” he says. “I’m speaking from my experience. I could get very caught up in just cooking for the Michael Bauers and the Michelins and the Zagats and get away from what got me into this in the first place.” He’s still undecided about his next steps with business partner Nick Peyton, with whom he still owns Healdsburg Bar & Grill, but if we had to guess from the sound of the piece, we’d guess their next venture won’t be all caviar carts and nine-course menus. [Chron, Earlier]