Our Team
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.
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.
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.
Antonio Webster, Executive Sous Chef
Growing up in Macon, Georgia, Antonio Webster developed his life-long passion for cooking while watching his mom prepare meals as an act of care for others. Seeing the love she poured into her dishes similarly established his appreciation for food as a form of expression and generosity. Today, Antonio brings that culinary philosophy and heart to his role as executive sous chef at Flour + Water. Beyond his early exposure to cooking and time spent developing his skills at Le Cordon Bleu in Georgia, Antonio draws from 11 years of experience working in restaurants in his home state and San Francisco. Since relocating to the Bay Area in 2017, Antonio has deepened his knowledge and passion at some of the region’s most celebrated restaurants including Pizzeria Delfina, and the Michelin-starred Spruce, Rich Table, and Lazy Bear. Most recently, Antonio served as the executive chef at Pinstripes in San Mateo, where he oversaw culinary operations. Outside of Flour + Water, Antonio enjoys running and sharing his love of cooking with his family.
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 farmer’s market on Saturdays. On his days off you’ll find him at the Russian River, savoring a glass of Soiled Body wine with his signature grin.
Yaya Carreno, Assistant General Manager, Flour + Water and Penny Roma
In her leadership role supporting both Flour + Water and Penny Roma, Yaya Carreno draws from a long-held passion for making people happy through genuine hospitality and great food served in a welcoming and fun setting. Each day, Yaya is fueled by her love of making connections with guests and coworkers, leading with empathy and compassion to cultivate meaningful relationships. Growing up between Tecate and San Diego, Yaya was always surrounded by the scents and flavors of her Abuela’s home cooking. While Yaya didn’t enjoy cooking herself until meeting her partner, she now thrives from preparing her Abuela’s most famous dishes, an act of care that she absorbed from her upbringing. Yaya initially cultivated her career in the restaurant industry in San Diego, throwing herself full-force into the work. Since relocating to San Francisco, Yaya’s experience at Flour + Water Hospitality Group has taken her from serving at Flour + Water to a managerial position at Flour + Water Pizzeria, and now into her current role on 20th Street. Yaya is excited to show up for her team and guests every day with an unwavering commitment to creating a safe space for everyone.
Andy Poole, Shift Supervisor + Music Director
Hailing from the high desert of Eastern Oregon and the rolling hills of the Willamette Valley, Andrew cultivated his passion for wine and agriculture from a young age. He spent several years eating and drinking his way through Italy while studying Italian and teaching English. San Francisco has been home since 2011, where he worked at Jardinière for four years before landing at Flour + Water in early 2016. Andy moved into management in 2021, where his personality and style have contributed immensely to building the community on the Flour + Water block.
