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mcnaughton thomas headshot 275x275 - McNaughton, Thomas

Thomas McNaughton

flour+water

Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, Thomas moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince.

In addition to his time in San Francisco, McNaughton traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy. Just prior to the opening of flour + water, McNaughton spent a good deal of time at Bruno e Franco’s pasta “laboratory” in Bologna, Italy,  where he honed his pasta making skills under the watchful eyes of committed pasta artisans.

The James Beard Foundation nominated Thomas for Rising Star Chef in 2011, 2012 and again in 2013, and flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees the growth and development of Central Kitchen and Salumeria, as the CEO and Culinary Director of Ne Timeas Restaurant Group.

When not busy running the three restaurants, Thomas can be found outside, kayak fishing on the bay.

More about Thomas McNaughton

What is your ultimate comfort food?Honestly, a bad pepperoni pizza with caesar dressing to dip in!If you weren't a chef, what would you be?woodworker, outdoors man, professional fishermanWhat three things are always in your pantry?fish sauce, kimchee, good vinegarsIf you could cook with anyone in the world, who would it be?Mick Jagger