Thomas McNaughton at Central Kitchen

Bio

Thomas McNaughton is a cookbook writer and the chef/co-owner of Flour+Water, Central Kitchen and Salumeria. After graduating from the Culinary Institute of America, he moved to the Bay Area and started working at La Folie. He then went on to become sous chef at Gary Danko and Quince.

Accolades

  • Nominee for Best New Restaurant (Flour + Water)
    James Beard Foundation
  • Nominee for Rising Star Chef
    James Beard Foundation
  • Winner
    Cochon 555 Competition
  • Best New Restaurant (Flour + Water, Central Kitchen)
    GQ Magazine
  • Bib Gourmand (Flour + Water)
    Michelin Guide
  • Author
    Flour + Water: Pasta
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

Where I Eat

Behind the Scenes

Chef Thomas McNaughton reviews  at post.venue.name
"Our mangalista pig project with @stubbs_vineyard This is our first in six we are taking in the months to come"
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Chef Thomas McNaughton reviews  at post.venue.name
"@centralkitchen "Let the Kitchen Decide" menu tonight. Available every day. All this food for 65 dollars!"
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From My Menu

Chef Brandon Jew reviews Osso pizza at Flour + Water
$$$ | Italian, | Pizza
Mission
2 Reviews
"Charred greens, bone marrow and fontina on a pizza is full-on indulgence. I have a hard time ordering anything else. I get uneasy not knowing when I can have my next one."
Chef Dominique Crenn reviews Persimmon polenta cake at Flour + Water
$$$ | Italian, | Pizza
Mission
1 Review
"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
$$$ | Italian, | Pizza
Mission
1 Review
"Every pasta dish at Flour + Water is amazing, and they do it all there: filled pasta, extruded shapes, you name it. This agnolotti dish is my favorite because it's so elegant and flavorful. The pasta is rolled out so thinly and filled with ground pork. It is then served in a bright butter sauce with just a little grated cheese. Each agnolotti is perfectly bite-sized, and you want to sop up all the sauce as soon as you finish. I think it may be the sexiest dish to eat in all of SF."
Chef Larry Finn reviews Margherita pizza at Flour + Water
$$$ | Italian, | Pizza
Mission
2 Reviews
"The dough has great flavor and is perfectly blistered. You can't go wrong with any of the pizzas here. Makes me feel like I am back in NYC. The pasta is also perfectly executed."
Chef Joanne Weir reviews Duck at Central Kitchen
$$$ | Modern, | American
Mission
1 Review
"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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