Chef Thomas Snyder’s culinary career has taken him around the globe, driven by a passion for fresh, local ingredients and innovative dishes. Born and raised in New England, Tom got his start in the restaurant world at the youthful age of 16 in the quaint ice cream parlors of Central Connecticut. Shortly after, Tom followed his calling to the west coast, where he attended San Francisco’s prestigious California Culinary Academy.
Upon graduation, Tom became the chef de cuisine at the Campton Place Hotel in San Francisco. Fueled by a growing reputation, Tom was soon invited to join Michel-Saran, a prestigious Michelin two star restaurant in Toulouse, France. Upon his return to the United States, Tom further expanded his talent by becoming the chef at Shutters on the Beach in Santa Monica. Eventually returning to San Francisco, he began to pursue a passion for Spanish cuisine and exceptional dining as Chef at Piperade Restaurant, an acclaimed Basque restaurant in San Francisco, followed by Bocadillos, a well-known tapas restaurant.
Prior to joining Estéban, Tom participated in the CHEFS program in San Francisco, instructing aspiring homeless chefs and inspiring the culinary community. Since coming on board to lead the restaurant at the Casa Munras Garden Hotel & Spa in October 2008, Tom has stimulated, inspired and developed every facet of Estéban with his inventive approach to modern tapas cuisine and his commitment to enriching the local community and supporting local purveyors.