Last night on the finale of Top Chef Masters, Douglas Keane beat out Bryan Voltaggio (Volt, Frederick, MD) and Jennifer Jasinski (Bistro Vendôme, Denver, CO) to be the fifth chef to take home the title of "Top Chef Master" and the $100,000 prize for his animal-rescue charity, Green Dog Rescue Project. Previous winners include Chris Cosentino (season 4), Floyd Cardoz (season 3), Marcus Samuelsson (season 2), and Rick Bayless (season 1).
Keane is the former chef/owner of Cyrus in Healdsburg, CA, which closed after seven years in business last year. The fine dining restaurant earned two Michelin stars. Keane also owns Healdsurg Bar & Grill and is working on opening a wing-focused restaurant called DK Wings in the Graton Resort & Casino in Rohnert Park, CA. According to Inside Scoop SF, he is also working on cooking app called Keane on Ingredients, and is "entertaining options" for the reopening Cyrus or a similar fine dining concept.
In the finale, the three remaining chefs were asked to prepare a four-course meal featuring something old, something new, something borrowed, and something sous. (See what they did there?) Despite not being able to have his sous help with prep, Keane took home the win for his menu which included soba-wrapped ocean trout and black sesame panna cotta.
In a post-show interview with Bravo.com, Keane said: "I was really flattered. It was one of the hardest things I've done professionally and was surprised I won." Below, Keane's exit interview and footage from last night at Keane's restaurant when the win was announced: