Savoring a glass of champagne, seated above the vast vineyards surrounding the contemporary architecture of Michelin-star restaurant Cyrus in Geyserville, California, it’s hard to imagine that this unique wine country gem—once a Sunsweet prune-packing facility—is heavily influenced by an ancient Asian city continents away.
That city is Kyoto, Japan, where Cyrus chef-owner Douglas Keane spent a month at the Kyoto Culinary Academy. There he learned new flavor infusions and also how to rethink a restaurant for a satisfying experience, not just for patrons but the chefs and waiters serving them.
