In the eight years (2003-2012) that Chef Douglas Keane owned and operated his flagship restaurant, Cyrus, in Sonoma County he amassed a litany of local and national awards. For seven consecutive years he maintained both two stars from The Michelin Guide and four stars from the San Francisco Chronicle, as well as a James Beard Award for Best Chef Pacific, Esquire Magazine Chef of the Year and Gourmet Magazine's Top 50 Restaurants in America, to name just a few. His cooking follows a simple philosophy, Shibumi, that he learned from his travels in Japan. Shibumi is a Japanese word meaning refined simplicity, simple elegance, unobtrusive beauty, and quiet perfection. While currently searching for a new home for Cyrus, Douglas oversees the Healdsburg Bar and Grill, a casual American burger joint. He spends an equal amount of time on his other passion in life, dog rescue. He helped start Green Dog Rescue Project in Sonoma County and remains active and hands on day to day in training and rehabilitating his four legged friends. If Douglas is not cooking on any given day, the Dearborn, Michigan native can be seen driving three or four dogs around idyllic Sonoma Wine Country in his 1997 Ford pick up truck. Douglas has appeared on Top Chef and Hell’s Kitchen as a judge but with his current hiatus from Cyrus he decided to take the plunge as a contestant on Top Chef Masters.