Chef Damon Stainbrook brings an impressive culinary pedigree to the Heritage Fire Festival stage, with a
distinguished background that includes legendary establishments like Lark Creek Inn under
Executive Chef Bradley Ogden, Mark Dommen at One Market Restaurant, and as Sous Chef under Thomas Keller at
French Laundry. His passionate pursuit of BBQ’s ever-changing fire element and BBQ’s accessibility
has made Pig in a Pickle a Michelin Bib Gourmand recipient since 2019 and one of
the Bay Area’s most celebrated barbecue destinations.
What drew Damon to the BBQ world was “the science behind complex recipes and the true art
form of BBQ.” This philosophy drives every aspect of his approach to live-fire cooking. “I am
completely self-taught and as anyone who knows me will tell you—I research literally everything: how to
smoke brisket, what smokers to use, how to build flavor, how to manage the fire,” Stainbrook
reflects on his BBQ journey. This self-taught mastery became a signature part of his story, proving
that relentless curiosity and dedication can build something extraordinary.
Damon’s regional expertise spans the country’s great BBQ traditions—he rubs and smokes brisket
for 14 hours in the vein of Central Texas, crafts hot links based on Cajun andouille, and creates dry-
rubbed, smoked, and pulled pork shoulder dressed in vinegar-based sauce that he describes as “very
North Carolina.” This deep understanding of America’s diverse fire-cooking heritage makes him a
perfect fit for the Heritage Fire ethos.
For Damon, BBQ represents the ultimate marriage of precision and passion. The slow-smoking
process—cooking meats low and slow for hours—develops complex flavors through the careful
management of fire, time, and technique. It’s this scientific approach to the ancient art of cooking
with fire that transforms simple ingredients into extraordinary experiences.
Heritage Fire Dish: Chef Stainbrook will showcase his mastery of fire through a dish that celebrates
both his technical precision and artistic vision, proving once again that great BBQ is where science
meets art: & Magic happens.
Representing Pig in a Pickle BBQ, Corte Madera & Emeryville
Michelin Bib Gourmand since 2019