Chef Biography

Anne Gingrass was raised in Stamford, Connecticut.  Her father was a caterer, and he told her she could do anything she set her mind to.  She tried a number of different hats before deciding on cooking, and entered the Culinary Institute in 1981.  After graduating in 1983, she worked in a small, traditional French restaurant back in Stamford.  A former classmate suggested she move to California and apply for a job at Wolfgang Puck’s SPAGO.  Between 1984 and 1989, she learned every position in the kitchen and often working alongside Wolf himself, eventually working her way up to chef de cuisine.

In 1989, hotelier Bill Kimpton was opening his second hotel and like he did with Masa’s Restaurant, he opened a second restaurant called Postrio down by the San Francisco waterfront.  He hired Anne and her husband David to operate it.  Great Chefs taped her there for their Great Chefs – Great Cities series.

Five years later in 1995, she and David left to open their own restaurant, Hawthorne Lane, on a secluded street near San Francisco’s new Museum of Modern Art.  In 2000 they expanded to a second restaurant, Desiree Café  and sold both in 2005.  In 2008, and for the next 4 years, she became the executive chef at Brix Restaurant.  Today, Chef Anne is chef, consultant and founder of Lunch Queen, Inc. in San Francisco.


Charred Rare Tuna with Radish Salad and Soy-Ginger Vinaigrette

Serving: 4 Print Charred Rare Tuna with Radish Salad and Soy-Ginger Vinaigrette By Great Chefs November 9, 2015 Coat and sear the tuna one day in advance for this beautiful Asian-flavored salad, and chill overnight. After it is charred, the tuna is cut into very thin slices and served with a colorful salad. Ingredients Tuna […]

Mandarin Quail with Blood Oranges and Baby Greens

Serving: 4 Print Mandarin Quail with Blood Oranges and Baby Greens By Great Chefs September 26, 2015 Bright blood oranges combine with plum wine and ginger to create an oriental taste for glazed quail over greens. Served in smaller portions, it could become an appetizer. Try the same glaze with chicken; it’s equally delicious. Ingredients […]

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