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.
Elijah Baccus, Chef de Cuisine
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.
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.
Becca Courtright, General Manager
With over 22 years in the industry, Becca Courtright brings a lifelong commitment to service, food culture, and team-building to her role as General Manager. Born and raised in the DMV (D.C., Maryland, Virginia), she got her start in restaurants when she was 14, and was immediately drawn to the energy and sense of connection.
Food has always been personal for Becca. Growing up in a multicultural family and community, she was taught to see food as a love language that brings people together and tells a story. Her mother played a formative role, introducing her to restaurants and cuisines from around the world, while Becca’s Korean grandmother instilled a deep appreciation for the beauty of ingredients. She was an amazing cook who prepared meals using fresh produce straight from her garden.
Since moving to the Bay Area in 2011, Becca has fallen in love with Northern California’s seasonal ingredients, wine, and culinary creativity through her various roles in hospitality. She joined Flour + Water in 2022, where she served in several front-of-house positions including server, bartender, trainer and shift supervisor before stepping into the General Manager role in October 2025.
Known for her collaborative leadership, Becca is passionate about championing Flour + Water’s values of sustainability, transparency, and genuine hospitality in all she does. With a background in graphic design and food marketing, she brings a creative eye to the guest experience, always finding ways to make every moment feel joyful and deeply human.
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.
Connor Hartnett, Sous Chef
As a sous chef at Flour + Water, Connor Hartnett views his role as an opportunity to mentor other cooks to support their growth – mirroring his trajectory and continuous pursuit of knowledge. Born and raised in Winchester, Massachusetts, a Boston suburb, Connor was frequently cooking at home for his family. His early experiences in the kitchen fueled his interest, and during his college years in Oregon, he was driven to expand his repertoire beyond the fundamentals. He learned to make proper barbecue, experimented with charcuterie, and explored the traditional roots of Mexican cuisine. Each project only deepened his culinary curiosity, paving the way for his career and relocation to the Bay Area in 2013. Prior to joining Flour + Water, Connor spent eight years at the family-run Firefly in Noe Valley. The experience not only sharpened his knowledge of vegetable cookery, but also coalesced his vision of genuine hospitality that leads with a deeply personal approach. Connor joined Flour + Water in 2022, bringing an enthusiasm for that warm style of hospitality, and dishes that are nuanced in construction, but instantly comforting for guests. While he’s lived in San Francisco for nearly 15 years, Connor remains a diehard Boston sports fan through and through. Twice a year, you can find Connor hitting the regional mountains to hike, ski and take advantage of his secondary hometown.
