Snow Monkeys was born from ambition, craft, and a shared pursuit of excellence. In 2018, founders Brandon and Josiah Andrist left everything behind to immerse themselves in Chicago’s Michelin rated dining scene. There, they met Executive Chef and Owner Zach Woody, whose disciplined creativity and clear vision became the foundation of Snow Monkeys.

An Atlanta native, Chef Zach’s path led through Charleston and onward to the Alinea Group and Momotaro in Chicago; technique, precision, and restraint shaped his culinary philosophy and the restaurant’s identity.

Though our cuisine is heavily French, Japanese influence runs throughout Snow Monkeys. Brandon and Josiah studied the language at Portland State University, while co-owner Noah Kulisek developed his passion for cocktail craftsmanship during military service in Okinawa. Chef Zach approaches cuisine as an artistic discipline rooted in balance, intention, and detail.

Snow Monkeys and its namesake represent the culmination of three journeys: from the rain soaked forests of the Northwest, the sandy shores of Okinawa, and the red clay fields of Georgia we present you a modern dining experience defined by elegance, thoughtful hospitality, and uncompromising standards.