MEET OUR TEAM
Cyrus is the culmination of a ten-year dream and journey to reimagine fine dining from service to staffing. We are hopeful that the innovative concepts introduced at Cyrus Alexander Valley will not only bring our guests an enjoyable and invigorating escape, but will also have a long-term impact on the health of the restaurant industry as a whole.
It is with this in mind that we have assembled a team of dedicated professionals who share our passion for excellence.
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DOUGLAS KEANE
Chef/Owner
Born in Detroit, planted in Sonoma. Doug brought his midwest work ethic to San Francisco back in 1998. Along the way, he stopped at Cornell University for a degree in Hotel Management and in New York City where he earned his self-described “master’s degree” cooking in some of the finest restaurants in the world. A few years after landing in San Francisco he moved north to Sonoma County and quickly realized he had found his new home. He describes Sonoma County as the best place in the world to live and work. He values the honor of taking arguably the world’s greatest agricultural products, grown right here in Sonoma, and transforming them into a thoughtful meal to be enjoyed by his guests. He is eternally grateful for the deep support of the Cyrus investors who saw through the darkness of a worldwide pandemic and chose to support an ambitious project. Douglas and his fiancée, Julie, love to explore the hidden treasures of Sonoma County with Finn, Navah, and their four-legged friends. Julie & Doug are currently developing Cyrus Living - an invitation into their home, with recipes and a shop that reflect the lifestyle of Sonoma.
ADISON MOWFORTH
Manager
Adison Mowforth was raised in Sonoma County, where a deep appreciation for food and wine was part of everyday life. Growing up in a family rooted in the wine industry, he developed an early understanding of how thoughtful hospitality can bring people together and create lasting memories. He began working in restaurants at 15, starting at John Ash & Company, where he discovered a passion for the energy of the dining room and the art of genuine service. Since then, Adison has remained committed to refining his craft, guided by the belief that true fine dining is defined not only by cuisine, but by the care and intention shown to every guest. Outside the restaurant, Adison has played tennis at a high level and coached for many years, experiences that shaped his discipline, leadership, and team-first mindset. In the winter, you can find him snowboarding in Lake Tahoe, embracing the same balance and focus he brings to hospitality each day.
JOSEPH SHAUGHNESSY
Sommelier
Former Army Blackhawk pilot turned wine professional, Joseph Shaughnessy joined us as a CMS Advanced Sommelier after a decade of experience in all aspects of the wine trade. A Tennessee native, he first fell in love with wine after a “Jack Kerouac inspired” move out west to Oregon. Joseph is passionate about every aspect of the beverage industry from hospitality to education, and even started his own southern Oregon based wine label, Cru Siskiyou. He passed the Wine Spirit Education Trust (WSET) Diploma course in 2024 and is currently pursuing his Master Sommelier Diploma.
DREW GLASSELL
Chef/Partner
Chef Drew, a California native and former Marine, has worked with Douglas since 1999. They are a team in the very essence of the word. Drew not only plays a strong role in the cuisine of Cyrus, he is largely responsible for the behind the scenes day-to-day operations of the kitchen and the restaurant as a whole. Drew graduated from the California Culinary Academy in 1997. Drew and Douglas have opened 10 restaurants together from Market in 2003 to this version of Cyrus in 2022. This restaurant is the culmination of a dream he has shared with Douglas since they began working together and he envisions Cyrus as the place to form the most elite team in all of Northern California.
JOSH GAULIN
Chef De Cuisine
Born and raised in the suburbs of Richmond, VA, food was far from a central part of Josh’s upbringing. It wasn’t until his first job as a dishwasher in his early teens that he was exposed to the industry and soon fell in love with the pace of the kitchen, and camaraderie within. In 2012 Josh moved to California in pursuit of learning from the best and honing his skills in some of the top kitchens in the country. For the last ten years, Josh has worked at many acclaimed Bay Area restaurants, but cites Quince, Michael Mina, and The Restaurant at Meadowood with being the most formative to his career. He was most recently Executive Pastry Chef on the opening team of the Four Seasons Resort, Napa Valley. He is extremely excited to be part of the Cyrus team for the opportunity to contribute to its storied history and grand rebirth in beautiful Alexander Valley. When he is not in the kitchen, Josh enjoys dining around and exploring the outdoors of Sonoma County
ROSEMARY RENTERIA-VERA
Director of Sales
Rosemary Renteria-Vera delivers exceptional execution sought throughout the special events industry. She is a Southern California Native who grew up in the event industry working for her family’s catering company, starting out as a teenager and becoming a young adult. By the age of 19, Rosemary took the lead in coordinating her first large-scale wedding with over 300 guests, receiving industry recognition for her seamless management and attention to detail. Rosemary began Anthony’s Gourmet Catering with her brother, Anthony. This is where she developed her extensive knowledge of hospitality. As the owner, she managed client relations, financials, and operations, including operating the off-premises catering company and café for 13 successful years. Under her leadership, the company grew its client base by over 200 percent and achieved year-over-year revenue increases, earning multiple local awards for outstanding service and innovation in catering. Rosemary also specializes in creating bespoke experiences for weddings, corporate galas, private celebrations, film premieres, and exclusive VIP gatherings. Rosemary’s strong desire for food, wine, and travel gives her an assertive posture in the industry. With over 30 years of experience, her dedication and commitment to her clients are key attributes that set her apart from her colleagues and clients alike. When Rosemary is not planning events, she enjoys her off time with her ever-growing family, spending quality time with her four lovely children and four grandchildren.