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

Behind the Scenes

Our mangalista pig project
"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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@centralkitchen "Let the
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At My Venues