Ryan Pollnow is the co-chef of Flour + Water Hospitality Group, a culture-driven San Francisco-based company. Together, Pollnow and co-chef and FWHG CEO Thomas McNaughton oversee the culinary direction for Flour + Water, Flour + Water Pasta Shop, Flour + Water Pizzeria, and Penny Roma, in addition to a CPG division, Flour + Water Foods. Their restaurants showcase regional Italian traditions and Northern California influences with hand-crafted pasta and pizza at the center.

Pollnow discovered a love for cooking and the micro seasons of the Bay Area while growing up in Northern California. He completed culinary school in Sonoma County while working at restaurants and wineries in the region, and then continued his education abroad at Mugaritz in northern Spain before returning to the Bay Area. Traveling for culinary inspiration has always been an important part of his growth, and his time abroad left a significant imprint on his love for seasonal cooking. Pollnow led each FWHG kitchen individually as Chef de Cuisine before transitioning into his current role overseeing all culinary operations.

Over his career, Pollnow has received recognition as a Zagat 30 Under 30 (2013), James Beard Foundation Rising Star Chef Nominee (2016), SF Chronicle Rising Star Chef (2016), and StarChefs Rising Star Chef (2016).