Ryan Pollnow at Central Kitchen

Bio

Ryan Pollnow joined the flour + water team as chef de cuisine and later took over as chef de cuisine of Central Kitchen in 2013, where he earned acclaim from Zagat, recognizing him as a “30 Under 30″ up-and-comer on the Bay Area food scene.

Accolades

  • Three Stars (Central Kitchen)
    San Francisco Chronicle

My Restaurants

Where I Eat

Behind the Scenes

Chef Ryan Pollnow reviews  at post.venue.name
"📷 By @atrain.g: making Molé for our staff party next week! 😍 "Prepping for some delicious Molé. Molé is a thick, rich, chocolate-tinged sauce made so famous in the colonial mountain city of Puebla, Mexico. Stay tuned for finished product."
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Chef Ryan Pollnow reviews  at post.venue.name
"Morcilla Empanadas with burrata, spring onions & morel mushrooms"
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Chef Ryan Pollnow reviews  at post.venue.name
"📷 By @srkrause at our absolutely favorite restaurant Quimet y Quimet in Barcelona!!! "They say patience is a virtue...and this was definitely worth the wait! This stop is dedicated to @aatxesf ❤️❤️"
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Chef Ryan Pollnow reviews  at post.venue.name
"Rabbit & Ramp Butifarra Sausage with English peas, pickled green almond & mustard jus"
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Chef Ryan Pollnow reviews  at post.venue.name
"Pork Belly & Octopus with Spring Onions, almond & caramelized onion broth."
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Chef Ryan Pollnow reviews  at post.venue.name
"A special thanks to @sarebear421 for bringing so many killer dishes to our Pop-Up Brunch yesterday. This Confit of Milk Fed Goat with pickled Guindilla peppers & ofal-ly delicious toast was a giant hit and helped us raise some serious dollars for @mowsf"
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From My Menu

Chef Dominique Crenn reviews Persimmon polenta cake at Flour + Water
$$$ | Italian | Pizza
Mission
"There are so many of nature's unsung heros displayed elegantly in this one dessert dish. The warm taste of the fall persimmons complement the polenta's texture."
Chef Richie Nakano reviews Agnolotti dal plin at Flour + Water
$$$ | Italian | Pizza
Mission
"Every pasta dish at Flour + Water is amazing, and they do it all there: filled pasta, extruded shapes, you name it. This agnolotti dish is my favorite because it's so elegant and flavorful. The pasta is rolled out so thinly and filled with ground pork. It is then served in a bright butter sauce with just a little grated cheese. Each agnolotti is perfectly bite-sized, and you want to sop up all the sauce as soon as you finish. I think it may be the sexiest dish to eat in all of SF."
Chef Joanne Weir reviews Duck at Central Kitchen
$$$ | Modern | American
Mission
"What's better than a duck breast cooked so perfectly it nearly melts away in your mouth? All of my favorite, warm comfort flavors of winter are perfectly orchestrated onto this one plate. The accompaniments are always changing, but when I had it, it came with burdock and celery root. "

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