Derek Woodley, Chef de Cuisine
While Derek was exposed to the food service industry at a young age via his father’s catering company, he had fully intended to follow much of his family’s footsteps into a law enforcement career. After taking his first cooking class, his instructor noticed his natural talent and supported him in obtaining a scholarship to study culinary arts in Italy.
Derek spent a whole of seven months traveling Italy, where his love for the cuisine further blossomed. His passion for food and leadership are essential to Flour+Water, his creativity is expressed through many dishes featured on the nightly menu. His mom and grandpa inspire him to bring his best to the restaurant everyday.
Aaron Shapiro, Executive Sous Chef
Aaron Shapiro was born in Michigan and began working in restaurants at the young age of 15. He began his culinary career in Vermont, working at small inns and fine dining restaurants such as Shelburne Farms and The Kitchen Table Bistro. When not working in restaurants he enjoys fly fishing and snowboarding. What speaks most to him about Flour+Water is the commitment to fresh produce and using local and sustainable products to showcase Italian and Californian cooking techniques.
Gabby Petrocelli, General Manager
Gabby is a Southern California transplant who’s been in the service industry for over a decade. Having Italian roots paired with a love for individualism and loud music, Flour+Water naturally turned into her home away from home. If she were a pasta shape, she’d be mezzelune – structured, filled with awesome, and a little rough around the edges. Gabby’s passion for hospitality, food & music are translated into the memorable meals experienced at Flour+Water today.
Amanda Flores, Director of Operations
Amanda first joined Flour+Water in 2016 as the General Manager and is eager to create even more of an impact in her role as Director of Operations for the Flour+Water Hospitality Group as a whole. With 15 years of boutique restaurant operations experience, Amanda is committed to the growth and development of the hospitality industry in the 7×7 of San Francisco and beyond –
consistently focusing her efforts on cultivating an outstanding employee experience and restaurant culture. She shares her immeasurable passion for food and wine with the team and guests alike and can be found enjoying crudo and agnolotti at the Flour+Water bar.
Sam Bogue, Wine Director
Sam Bogue began his career in hospitality bussing tables throughout high school while growing up in Boulder, Colorado. A part time job for some quick cash took a serious turn when he landed a job polishing glassware at the revered Frasca Food & Wine, drawing inspiration from esteemed Sommelier, Bobby Stucky. In 2012 Sam moved to San Francisco to pursue his love of the hospitality industry, and on the recommendation of a close friend set his sights on working for Flour + Water. After nearly a decade of curating wine lists, educating staff, and traveling across the globe to different wine regions, Sam believes in one simple truth: wine should be fun, not fussy. Sam is a certified Sommelier, 2016 Zagat 30 under 30 honoree, and 2019 Star Chefs Rising Star.
Mac Malone, Events & Marketing Director
Mac experienced her first training in the art of Southern hospitality working at her dad’s neighborhood pharmacy at a young age in her hometown of Nashville, TN. After earning a Hospitality Management degree in South Carolina in 2014, she landed in San Francisco for an internship with the local food and wine festival, Eat Drink SF, and quickly became obsessed with the Bay Area’s restaurant scene. She now holds an integral part of the Flour+Water Hospitality Group overseeing our events and marketing department, where she focuses on creating unique and memorable experiences for all of our private dining guests and building the Flour+Water brand.
Thomas McNaughton, Co-Executive Chef & Founding Partner
Thomas grew up in Southern New Jersey, and 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 Flour+Water Hospitality Group is to nurture a culture where all team members feel heard, inspired and work in an environment that allows their individual talents to excel.
Ryan Pollnow, Co-Executive Chef & Partner
Ryan 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.