# Thomas Mcnaughton
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thomas mcnaughton (born October 9, 1983) is an American chef, restaurateur, and cookbook writer. He is the chef and owner of flour+water, central kitchen and salumeria in San Francisco, California.Thomas involvement with local farmers’ markets for the last 10 years has enabled him to develop close relationships with various producers in the Bay area. These relationships are very important to him and allow him to be involved in the production of the meat and produce that he uses in all of his restaurants.
"Eating With Your Eyes..." from Pizza City Fest L.A. 2024
We always have a couple of panel discussions and demos at Pizza City Fest, and a few weeks ago in L.A., we brought together three brilliant pizza makers who think visually as much as they do about the recipes. Justin De Leon (Apollonia's), Ines Glaser (Lupa Cotta) and Thomas McNaughton (Flour & Wat…
Ryan Pollnow - Flour + Water Pizzeria (San Francisco)
Four years ago, we had Thomas McNaughton on the show, talking about his new concept, Flour + Water Pizzeria in the Mission District in San Francisco. Since the pandemic, he and his co-Chef/Culinary Director, Ryan Pollnow, moved and expanded the operation, tweaking the recipe, and deciding to set up…
Flour + Water - 2 Simple Ingredients = 1 Incredible Restaurant
On this episode, Eli dives into the stories and philosophies of chefs Thomas McNaughton and Ryan Pollnow from Flour & Water Hospitality in San Francisco. They discuss their personal culinary journeys, the founding and growth of Flour & Water, and the importance of collaboration, mentorship, and evo…
234. Thanksgiving Day REPLAY - Flour + Water = a Vibrant, Growing Pizza Concept
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This week, we talk with co-executive chefs and partners Thomas McNaughton and Ryan Pollnow at San Francisco-based Flour + Water to get the skinny on the direction their taking their highly successful pizza concept. Check out more details provided by Flour + Water:Thomas McNaughton,…
120. Thomas McNaughton + Ryan Pollnow: Building Culture & Community
How do you build a great partnership? And how does that partnership foster a strong company culture—one that extends beyond your guests to include your entire team? Our next guests have mastered this balance, creating a thriving hospitality group while continuing to expand their portfolio of offeri…
The Multi-Use Glass Dough Room + The Pizzeria That Made Delivery Pizzas Way Better (Flour+Water Pizzeria)
What if your dough room could pump out 2,800 dough balls, double as a private dining spot, and deliver pizza that still slaps after 30 minutes— thanks to smart, intentional systems?
In this episode, Thomas McNaughton, Ryan Pollnow, and Elliot Armstrong of Flour + Water Pizzeria take us behind the g…
Thomas McNaughton & Ryan Pollnow's Five Rules For Cooking Pasta Like A Pro
Darin sits down with Thomas McNaughton and Ryan Pollnow, the pasta-obsessed legends behind San Francisco’s Flour + Water Hospitality Group. They share their five rules for cooking pasta like a pro, including why your water needs way more salt than you think, why bronze dies matter, and how not to m…
Why Most Restaurants Fail (And How We Built One That Lasted 17 Years) with Thomas McNaughton and David Steele
Thomas McNaughton and David Steele share how they built Flour + Water Hospitality Group from a single restaurant into one of San Francisco's most respected hospitality brands by embracing change instead of chasing comfort.
In this episode, they talk about why waiting until you're ready is one …
From 2 Restaurants to 4: The Expansion Map
Opening one restaurant is hard. Opening several at the same time requires a completely different operating system.
Gio and Tania walk us through the opportunities that moved the Ramirez group from two restaurants toward four, including Soccerria, a new Taqueria Ramirez location in Carroll Gardens, …
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