Thomas McNaughton

Chef Thomas McNaughton
Location: San Francisco

Named one of Food & Wine's Empire Builders, star chef Thomas McNaughton is the co-founder and CEO of the San Francisco-based Flour + Water Hospitality Group, which operates Flour + Water, Penny Roma, Flour + Water Pasta Shop, and Trick Dog. He has been nominated multiple times for the James Beard Rising Star Chef Award and named one of Forbes Magazine's 30 Under 30. McNaughton is known for his use of Bay Area-grown and produced ingredients in his regional Italian-inspired cooking and his commitment to supporting local farmers markets. 


Thomas McNaughton grew up in New Jersey and began working in local kitchens at the age of 15. He cut his teeth at famed San Francisco restaurants La Folie, Gary Danko, and Quince before expanding his culinary knowledge in Michelin-starred establishments in France, Germany, and Italy. McNaughton was especially drawn to the hand-rolled pasta of Bologna, which inspired many of the creations at his flagship restaurant Flour + Water. Since its opening in 2009, Flour + Water has garnered praise from numerous publications, such as The New York Times, Washinton Post, San Francisco Chronicle, Travel + Leisure, and GQ, which named it one of the 10 best restaurants of the year. In 2104, he published his highly regarded debut cookbook Flour + Water: Pasta. 


Thomas McNaughton graduated from The Culinary Institute of America in Hyde Park, New York.

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