Flour + Water Hospitality Group is a culture-driven San Francisco-based hospitality company dedicated to creating stand-out culinary experiences that reflect the leadership’s shared commitment to quality, community impact and transparency.
Led by Co-Chefs Thomas McNaughton and Ryan Pollnow, and partners Kara Bratcher, Vanya Shekell and David Steele, the core group collectively operates Flour + Water, Flour + Water Pasta Shop, Penny Roma and Trick Dog, all within SF’s 20th Street corridor between Harrison and Florida Street in the Mission District.
Since the opening of the original Flour+Water restaurant in 2009, our passion for cultivating community through genuine hospitality and memorable experiences has established the company as an industry leader. Co-chefs McNaughton and Pollnow’s creativity and expertise is on display across the group’s concepts with offerings reflective of regional Italian traditions and Northern California inspirations with their hand-crafted pasta at the center. Throughout the years, our approach has had an indelible impact on the Bay Area’s culinary landscape - the restaurant spaces often functioning as incubators, expanding Flour+Water’s influence beyond 20th Street.
In all we do, we strive to create a meaningful impact on our community – not just in how we treat our team but also in how we work with our purveyors, neighbors and the hospitality industry. We do this through forward-thinking employment practices, championing small suppliers, creating opportunities for those in our neighborhood, and by promoting and lobbying for meaningful changes in our industry.
