Thomas McNaughton

Thomas McNaughton

San Francisco

About Thomas McNaughton

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.

My Venues


  • 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

Where I Go Out

At My Venues

Paprika corn ravioli, porcini cappelletti with Douglas fir, and artichoke burrata triangoli with truffles
$$$, Pizza, Wine Bar, Italian, Mission
"When the chef offers to decide your menu, you say yes and then cry because it's so amazing! 😊😭It was particularly refreshing to see a pasta menu crafted around seasonal vegetables like these heavenly paprika corn raviolini, porcini cappelletti with douglas fir, and artichoke burrata triangoli w/truffles. Big thanks to @flourandwatersf team for the memorable meal and hospitality!"
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