116 - Douglas Keane

https://is1-ssl.mzstatic.com/image/thumb/Podcasts221/v4/81/ba/ba/81babad9-591a-055d-e873-45774346327a/mza_18426556449687709264.jpg/600x600bb.jpg

How The Sausage Is Made with Chef Chris Cosentino

Chef Chris Cosentino

127 episodes

1 day ago

How The Sausage Is Made, is where Chef Chris Cosentino talks with chefs, restaurateurs, athletes, philanthropists, and others who inspire him. Each episode looks beneath the surface, behind the curtain, and digs deep to learn how people got to where they are now in there careers. Wins, losses, mistakes and everything in between.

Food

Arts

RSS

All content for How The Sausage Is Made with Chef Chris Cosentino is the property of Chef Chris Cosentino and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.

Food

Arts

https://d3t3ozftmdmh3i.cloudfront.net/staging/podcast_uploaded_nologo/41818921/41818921-1730330177489-1bb3e4e76efd1.jpg

116 - Douglas Keane

How The Sausage Is Made with Chef Chris Cosentino

1 hour 31 minutes 14 seconds

5 months ago

116 - Douglas Keane

Douglas Keane is the talented chef and co-owner of the renowned Michelin-starred restaurant Cyrus, in Geyserville, CA.

Throughout his career, Chef Douglas Keane has been recognized and celebrated for his culinary excellence. His accolades include two Michelin stars, four stars from the San Francisco Chronicle, a James Beard Award for Best Chef Pacific, and being listed in Gourmet Magazine's Top 50 Restaurants in America, among many others.