Drew Glassell

Chef Drew Glassell, a California native and former Marine, has worked with Chef Keane for the past five years. 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. He went to work with Chef Scott Giambastiani at Viognier Restaurant in Draeger's Marketplace in San Mateo as a line cook. He proceeded to Restaurant Gary Danko as an opening Sous Chef and then went to Jardiniere as both a lead line cook and Sous Chef.Read More

Chef Drew Glassell, a California native and former Marine, has worked with Chef Keane for the past five years. 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. He went to work with Chef Scott Giambastiani at Viognier Restaurant in Draeger's Marketplace in San Mateo as a line cook. He proceeded to Restaurant Gary Danko as an opening Sous Chef and then went to Jardiniere as both a lead line cook and Sous Chef. Drew consulted as Restaurant Chef for the Four Seasons's Hotel in San Francisco before moving to Wine Country and heading up the kitchen at Market Restaurant in St. Helena. Cyrus Restaurant is the culmination of a dream he has shared with Douglas Keane since they began working together and he envisions Cyrus as the place to form the most elite kitchen team in all of Northern California.