Healdsburg chef Douglas Keane won this season's "Top Chef Masters" contest Wednesday night, beating out former "Top Chef" contestant Bryan Voltaggio of Maryland and Jennifer Jasinski of Denver on the popular Bravo series.

Keane, who owned the Michelin-starred Cyrus restaurant in Healdsburg with business partner Nick Peyton for seven years, won the top prize of $100,000 for his charity, the Green Dog Rescue Project of Windsor.

Local fans of the down-to-earth dog lover have been watching the show every Wednesday since July 24 at the Healdsburg Bar & Grill, which Keane and Peyton manage.

"The energy in the Healdsburg Bar & Grill last night was unbelievable," Peyton said. "The place just roared. It was standing room only."

Keane, who was a consistent favorite among the judges and critics during the show, was the only contestant to refuse to jump out of an airplane in the very first episode. As a result, he lost one hour of prep time in the first challenge.

But he made up for it over the 10-week series, beating out 12 other chefs from across the country as the top toque on Wednesday night with a four-course, Asian-fusion dinner menu.

For the final challenge, he wowed the judging panel with dishes reminiscent of his days at Cyrus: Soup Billi Bi with White Wine, Saffron, Fennel Puree and Uni; Soba-wrapped Ocean Trout with Ginger Dashi; Duck Breast with Sake Roasted Onion; and Black Sesame Panna Cotta and Shattered Miso Custard.

Keane will be at the Healdsburg Bar & Grill from 2 to 5 p.m. Sunday signing photos of himself with his dog, Lola, for a $10 donation to Green Dog Rescue. Fans can also toast the chef's victory with wine.

Starting in early November, Keane will be behind the stove again at DK Wings, his new, counter-service restaurant at the Graton Rancheria Resort and Casino in Rohnert Park, where he will serve such favorites as Fried Chicken and Crispy Chicken Wings.