About David Gingrass

David Gingrass (pronounced “Gin Grass”) brings more than 40 years of culinary expertise to the art of smoked and cured foods. A Culinary Institute of America graduate, he began his career in the Bay Area before joining Wolfgang Puck’s original Spago in West Hollywood, where he discovered his passion for smoking fish.

In 1989 Puck invited David and his then-wife, Anne, to open Postrio in San Francisco—Puck’s first restaurant outside Los Angeles. Postrio became an immediate sensation, earning top reviews and ranking as the Bay Area’s favorite on the Zagat survey. After five years the couple opened Hawthorne Lane and launched Gingrass Family Sausage, a line of artisanal charcuterie and smoked meats sold at farmers’ markets, where David honed his smoking and curing techniques beyond fine dining.

Today, with Gingrass Smoked, David returns to his roots in smoked fish, crafting premium, handcrafted products using time-honored methods and meticulous attention to detail.