About David Gingrass

David Gingrass (pronounced “Gin Grass”) brings over 40 years of culinary expertise to the art of smoked and cured foods. A Culinary Institute of America graduate, David built his foundation in the Bay Area before joining Wolfgang Puck’s original Spago in West Hollywood. It was there, under Puck’s guidance, that he first fell in love with smoking fish—a passion that would shape his career.

In 1989, David and his then-wife Anne were invited by Wolfgang Puck to open Postrio in San Francisco, Puck’s first restaurant outside Los Angeles. The restaurant became an instant sensation, earning top reviews and ranking as the Bay Area’s favorite on the Zagat survey.

After five years, David and Anne opened Hawthorne Lane, expanding their culinary ventures and launching Gingrass Family Sausage—a line of premium artisanal charcuterie and smoked meats sold at farmers’ markets. This venture helped David perfect his smoking and curing techniques beyond fine dining.

Today, with Gingrass Smoked, David returns to his roots in smoked fish, crafting premium, handcrafted products made with time-honored methods and precision.