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.
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.
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.
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 their role as General Manager at Flour + Water. Born and raised in the DMV (D.C., Maryland, Virginia), she got her start in restaurants at just 14 years old. She was immediately drawn to the pace, energy, and sense of connection that only hospitality can offer. That early start led to a deep respect for every role both on the floor and behind the scenes, shaping the empathetic and hands-on leader she is today.
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 — something that brings people together and tells a story. Her mother played a formative role, introducing her to restaurants and cuisines from around the world, and encouraging an adventurous, curious palate and an eye for restaurant details. Her father wasn’t much of a cook, but spaghetti became one of the most requested dishes, and her Guatemalan stepfather would push her and her siblings to try new things through the many meals he’d cook for them. On the Korean side of her family, fresh produce straight from her grandmother’s garden was a centerpiece at gatherings, further expanding Becca’s love for all aspects that surround food.
Since moving to the Bay Area in 2011, Becca has continued to grow her career in restaurants while falling in love with Northern California’s seasonal ingredients, wine, and culinary creativity. She joined Flour + Water Hospitality Group in 2022, where she served in several front-of-house roles — including server, bartender, trainer and shift supervisor — before stepping into the General Manager role in October 2025.
Known for her collaborative leadership, inclusive mindset, and operational clarity, Becca is passionate about building healthy, high-functioning teams that reflect Flour + Water’s values of sustainability, transparency, and genuine hospitality. With a background in graphic design and food marketing, she also brings a creative eye to guest experience and storytelling — helping create service environments that feel thoughtful, joyful, and deeply human.
