234. Thanksgiving Day REPLAY - Flour + Water = a Vibrant, Growing Pizza Concept

Send us Fan MailThis 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, Co-Executive Chef & Founding Partner, Flour + Water Hospitality Group (Flour + Water, Flour +Water Pizzeria, Penny Roma, Flour + Water Pasta Shop)Thomas McNaughton, founding partner, co-chef and CEO of Flour +Water Hospitality Group, grew up in Southern New Jersey. He graduated from the Culinary Institute of America in Hyde Park, New York, then gained valuable experience working for Bay Area restaurants La Folie, Gary Danko and Quince. On his culinary journey, he also worked at a number of Michelin-rated restaurants in France, Germany and Italy, falling head over heels in love with the hand-rolled pastas of Bologna and the nonne that produce them. Thomas is relentlessly driven by the community of farmers, craftsmen and “creatives” that call the Bay Area home.Ryan Pollnow, Co-Executive Chef & Partner, Flour + WaterHospitality Group (Flour + Water, Flour + Water Pizzeria, Penny Roma, Flour + Water Pasta Shop)Ryan Pollnow, co-chef and vice president of the Flour + WaterHospitality Group, discovered a love for cooking and the micro seasons of the Bay Area while growing up in Northern California. Ryan completed culinary school in Sonoma County while working at restaurants and wineries to further develop his acumen in the field. He continued his education abroad at renowned restaurant Mugaritz in northern Spain before returning to the Bay Area. Traveling for culinary inspiration has always been an important part of his growth, and his time in Italy left a significant imprint on his love for seasonal cooking. Ryan led each FWHG kitchen individually as Chef de Cuisine before transitioning into his current role overseeing all culinary operations as co-executive chef.Flour + Water Pizzeria | Flour + Water Pizza ShopFlour + Water Pizzeria, 532 Columbus Ave, San Francisco, CA 94133Flour + Water Pizza Shop, 1533 Stockton Street, San Francisco, CA 94133Co-Chefs: Thomas McNaughton, Ryan PollnowBeverage Director: Samuel BogueDirector of Operations: Amanda FloresGeneral Manager: Paige McNeilHours: 11:30am to 10pm, dailyfwpizzeria.com | @flourandwaterpizzeria