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.

DOUGLAS KEANE

Chef/Partner

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

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

Pastry Chef

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

AMY THOMASON

Director of Sales

Raised in the rhythm of fine dining and shaped by over 15 years in Napa Valley and Sonoma County’s luxury hospitality scene, Amy brings a deep appreciation for detail, timing, and the art of unforgettable gatherings. Her career has spanned culinary institutions, destination management, and immersive guest experiences - always with a signature blend of elegance and heart. She lives atop Spring Mountain on her family’s generational property, Lonesome Duck Ranch, with her daughter Ruby Rae (a competitive figure skater!) and their lovebug Mastiff mix, Buck. Together, they’re being raised on music, movement, and the magic of Wine Country sunsets.