McNaughton and co-chef Ryan Pollnow and their partners operate Flour + Water, Flour + Water Pasta Shop, Flour + Water Pizzeria, Flour + Water Pizza Shop, and Penny Roma restaurants, in addition to a CPG division, Flour + Water Foods. They are also partners in the award-winning cocktail bar, Trick Dog. McNaughton and Pollnow's creativity and expertise is on display across the group's concepts with each showcasing regional Italian traditions and Northern California influences with hand-crafted pasta and pizza at the center. Since the opening of the original Flour + Water in 2009, McNaughton’s passion for creating impact through genuine hospitality and memorable experiences has established the group as an industry leader.
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.
