Thomas McNaughton, Co-Executive Chef + CEO
Thomas McNaughton, founding partner, co-chef and CEO of Flour + Water Hospitality Group, grew up in Southern New Jersey. He started working in local kitchens at the age of 15. He graduated from the Culinary Institute of America in Hyde Park, New York, then gained valuable experience working for Bay Area restaurants La Folie, Gary Danko and Quince. On his culinary journey, he also worked at a number of Michelin-rated restaurants in France, Germany and Italy, falling head over heels in love with the hand-rolled pastas of Bologna and the nonne that produce them.
Thomas is relentlessly driven by the community of farmers, craftsmen and “creatives” that call the Bay Area home. Always collaborative in nature, Thomas feels his number one job at FWHG is to nurture a culture where all team members feel heard, inspired and work in an environment that allows their individual talents to excel.
Aaron Shapiro, Chef de Cuisine
In his role as chef de cuisine, Aaron Shapiro brings a heart-felt commitment to creating a memorable experience for every Flour + Water guest. It’s a commitment that initially surfaced when he was 15-years-old and working as a food runner at a steakhouse in his Michigan hometown. That early exposure introduced him to his love for cooking and food, as well as the lasting impact of a great meal. He spent the following years in Vermont expanding his back-of-house knowledge at various restaurants throughout the state, most formatively as a sous chef at The Inn at Shelburne Farms near Burlington. The experience gave him a deep appreciation for working directly with farms and purveyors, while also stretching his creativity as a chef. Aaron’s excitement for crafting compositions informed by the changing seasons and microseasons continues to fuel his culinary approach today. Since relocating to the Bay Area in 2018, Aaron has spent the majority of his time at Flour + Water, starting as a line cook that same year, and returning to the restaurant in 2021 as a sous chef. His experiences in San Francisco also include Saison Hospitality’s Angler, as well as the three-star Michelin Quince. At Flour + Water, Aaron strives to continue growing as the team works together to serve delicious food that inspires guests every day. Innately drawn to nature, Aaron is an avid fly fisherman, and also enjoys camping, hiking and exploring the state of California.
Ryan Pollnow, Co-Executive Chef + Vice President
Ryan Pollnow, co-chef and vice president of the Flour + Water Hospitality Group, discovered a love for cooking and the micro seasons of the Bay Area while growing up in Northern California. Ryan completed culinary school in Sonoma County while working at restaurants and wineries to further develop his acumen in the field. He continued his education abroad at renowned restaurant 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 in Italy left a significant imprint on his love for seasonal cooking. Ryan led each FWHG kitchen individually as Chef de Cuisine before transitioning into his current role overseeing all culinary operations as co-executive chef.
Elijah Baccus, Sous Chef
Elijah embarked on his culinary journey at age 20 when he began as a dishwasher at Pok Pok in Portland, Oregon. His dedication quickly earned him a cook position, and he continued to hone his skills on the line at Gregory Gourdet’s Departure for the remainder of his time in Portland. After relocating to the Bay Area to delve into the world of wine, Elijah joined our team in 2022, becoming a beloved member of our team and a fixture at the Foodwise Ferry Building farmers market on Saturdays. On his days off you’ll find him at the Russian River with a glass of Soiled Body wine in hand and signature grin on his face.
Rachel Orner, Executive Chef of 20th Street
Originally from Philly, where she graduated from Drexel University, Rachel has lived in the Bay Area for nearly 15 years. Upon relocating to California in 2011, Rachel spent five years at the iconic Delfina before joining the Flour + Water Hospitality Group team as a sous chef at Flour + Water in 2017. With her love for the beauty and simplicity of Italian cuisine crafted with high-quality, seasonal ingredients, Rachel immediately made an impact in the kitchen, rising to executive sous chef during her trajectory. In October 2021, Rachel transitioned to Flour + Water’s sister restaurant, Penny Roma, assuming the role of chef de cuisine in 2022. Now the executive chef of all 20th Street properties, Rachel thrives on cultivating an environment where creativity and teamwork is celebrated every day. Outside of the kitchen, Rachel finds joy in filling her living place with plants, creating a home garden oasis.
