Chef
Andres Giraldo Florez
- Discipline
- Chef
- Based in
- San Francisco, California, United States

i. Biography
Andres Giraldo Florez has been chef-owner of Snail Bar in Oakland, California, since 2021. The role matches a style of cooking built on planning, control, and intent: “I never cook food without thinking about it.” In practice, that reads less as a line than a method.
The Path
A commis post at Daniel Boulud put Andres Giraldo Florez into the cadence of a disciplined kitchen from the start. A stagiaire role, also as a commis position, at José Andrés added more of the same pressure and pace, with technique expected to hold under speed. From there, the work moved through wd-50 in New York City, Saison in San Francisco, Alinea in Chicago, and Mugaritz in San Sebastian, Spain. The value of that route is in the accumulation: repetition, precision, and the kind of refinement that comes from moving through demanding kitchens one after another. Since 2021, Andres has carried that background into Snail Bar in Oakland, California, where the chef-owner title gives the work a more direct point of view.
The Work Today
“A dish has to be sketched out first.” The emphasis is on structure first, plate second: a dish is built as an outline before it becomes service. The same exactness shows up in routine, not just in the kitchen. It is a small measurement, but it tracks with the larger method: proportion, sequence, and restraint carried through the day, not reserved for the line alone.
Signature
Andres's signature dishes include Snails and uni and avocado arepas. The names point to a kitchen that works with contrast and control, where ingredients are joined with purpose rather than noise. The interest is in how the plate is assembled, and in the clarity that lets those combinations read cleanly.
In Their Words “A dish has to be sketched out first.”
Acclaim
The career line is straightforward: commis at Daniel Boulud, stagiaire at José Andrés, then work in wd-50 in New York City, Saison in San Francisco, Alinea in Chicago, and Mugaritz in San Sebastian, Spain, before becoming chef-owner of Snail Bar. That progression shows a trade built by moving through exacting kitchens and carrying each room into the next. He also places the work inside family: “Definitely my grandma. I’m actually a third-generation chef in my family.” That makes the present role at Snail Bar part of a longer lineage, not just a single appointment.
Profile updated July 2026
FAQ
Asked of Andres
What is Andres Giraldo Florez's current role?
As of 2026, Andres Giraldo Florez is Chef-owner.
Where did Andres Giraldo Florez work before?
Andres Giraldo Florez's earlier career included Daniel Boulud, José Andrés, and wd-50.







