About David Gingrass

David Gingrass (pronounced “Gin Grass”) has spent more than four decades in the kitchen, shaping a career that blends fine dining with a deep expertise in smoked and cured foods. A graduate of the Culinary Institute of America in Hyde Park, New York, he honed his skills in the Bay Area before landing at Wolfgang Puck’s original Spago in West Hollywood. It was there, under Puck’s mentorship, that he first experimented with smoking fish—an experience that sparked a passion he would return to throughout his career.

In 1989, Puck tapped Gingrass and his then-wife, Anne, to open Postrio in San Francisco, marking Puck’s first expansion beyond Los Angeles. The restaurant was an instant hit, earning rave reviews and topping the Zagat survey as the Bay Area’s most popular restaurant.

After five and a half years at Postrio, the couple set out on their own, opening Hawthorne Lane in 1995. During this time, Gingrass’ expertise in smoking and curing meats expanded beyond fine dining. He launched Gingrass Family Sausage, producing premium artisanal charcuterie and smoked meats sold at farmers’ markets—an experience that refined his techniques and set the foundation for Gingrass Smoked.

Today, Gingrass Smoked brings his career full circle, returning to the smoked fish techniques he first explored at Spago. With a focus on quality, precision, and time-honored methods, Gingrass Smoked delivers premium, handcrafted products that highlight the depth of his experience. From fine dining to small-batch charcuterie to his signature smoked fish, Gingrass’ career has always been about quality ingredients and perfecting the process.