Thomas McNaughton is the founding partner, co-chef and CEO of Flour + Water Hospitality Group. A New Jersey native, McNaughton graduated from the Culinary Institute of America in Hyde Park, New York before relocating to the Bay Area where he expanded his repertoire at La Folie, Gary Danko and Quince. On his culinary journey, he further refined his approach at several Michelin-rated restaurants in France, Germany, and Italy, where he uncovered a deep love for the hand-rolled pastas of Bologna.

His respect for honoring time-tested Italian culinary techniques continues to be a throughline across Flour + Water Hospitality Group restaurants and their CPG division. Beyond the group’s award-winning cuisine and community-driven ethos, McNaughton feels his number one job is to nurture a culture at FWHG where all team members feel heard, inspired, and supported in an environment that nurtures each individual’s talents.

Over the years, McNaughton has been recognized as a Food & Wine Empire Builder (2012), James Beard Foundation Rising Star Chef + Outstanding Restaurateur nominee, and a Forbes’ 30 Under 30 Influential Personalities in Food & Beverage (2011).