As co-chefs of Flour + Water Hospitality Group and Flour + Water Foods, Thomas McNaughton and Ryan Pollnow oversee the culinary direction for the group’s San Francisco-based restaurants and CPG division. Together, they craft experiences and cuisine that showcases regional Italian traditions and Northern California influences with hand-crafted pasta and pizza at the center. Their current portfolio of restaurants includes Flour + Water, Flour + Water Pasta Shop, Flour + Water Pizzeria, and Penny Roma, in addition to the hospitality group’s partnership with the award-winning cocktail bar, Trick Dog. Over the years, their quality-driven approach has been recognized with accolades from the James Beard Foundation, Food & Wine, The San Francisco Chronicle, GQ, 50 Top Pizza, and more. Committed to fostering community both inside and outside of the restaurants, McNaughton and Pollnow are driven by creating a culture-first environment where team members always feel supported and inspired.

Favorite Pizza Topping: Calabrian chilis + garlic.

Ryan discovered a love for cooking and the micro seasons of the Bay Area while growing up in Northern California. He completed culinary school in Sonoma County while working at restaurants and wineries in the region, and then continued his education abroad at 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. Pollnow led each FWHG kitchen individually as Chef de Cuisine before transitioning into his current role overseeing all culinary operations.

Favorite Pizza Topping: Sausage, olive, mushroom.

With over 30 different restaurant experiences, Elliott Armstrong is forever driven by the ethos, do it for the people, and because of the people. In his role as chef de cuisine, Elliott brings a genuine love for positively contributing to the culture of the restaurant with the goal of inspiring and uplifting his colleagues’ talents. Elliott is recharged daily by the satisfaction of serving others and infusing joy into the guest experience. While born and raised in the Bay Area, Elliott’ long tenure in the industry has brought him to Boston, New York City, Los Angeles, and finally back to San Francisco where he’s been at home with the Flour + Water team since the opening of the Pizzeria in June 2023. Beyond the kitchen, Elliott enjoys reading and writing, digging for overpriced vinyl, and spending time with family and friends. A California native through and through, his love for getting outdoors for skateboarding, surfing or a game of frisbee runs deep.

Favorite Pizza Topping:  Ezzo Pepps and Grande cheese, preferably together on a kid's pizza. Simplicity is key.

Growing up in the East Bay, Paige uncovered her interest in hospitality during a high school culinary arts program. She always loved food –and even started a cupcake business as a teen– so was drawn to a career that would allow her to be surrounded by individuals who shared her enthusiasm. While enrolled in the University of Denver’s Hospitality Management program, Paige spent a semester studying abroad in Perugia, Italy and fell in love with the cuisine, culture, and focus on sustainability. Following graduation, she stayed in Denver to help open an urban winery specializing in Piemontese varietals. She moved back to the Bay Area in April 2021, joining the Flour + Water Hospitality Group team, first, at Flour + Water, and, subsequently, as the opening General Manager of Penny Roma. Paige brought her talents over to Flour + Water Pizzeria in June 2023, opening the flagship in North Beach with a commitment to ensuring everyone who walks in the door feels welcome and cared for. Outside of the Pizzeria, Paige continues to be fueled by her excitement for culinary discovery, whether trying a new restaurant or traveling to a new destination.

Favorite Pizza Topping: An Egg

As Sous Chef, Mikee Tocus applies his creativity and passion for the importance of each ingredient to the restaurant's pizzas and seasonal cuisine. Born in Los Angeles and raised in the Bay Area, Mikee grew up fascinated with cooking. His family frequently found him binging Food Network reruns as a kid, an interest that ultimately inspired his career. His culinary journey began in a high school Culinary Arts class, and he furthered his education at the International Culinary Center. Mikee initially joined the Flour + Water Hospitality Group team in 2016, working on the Garde Manger station at the original Flour + Water in the Mission. When the Group debuted the first location of Flour + Water Pizzeria in 2019, he supported the opening as the main dough production prep and line cook. With his enthusiasm for the craft and sharing his knowledge with others, Mikee is an instrumental member of the Pizzeria team.

Favorite Pizza Topping: Anchovies

As Executive Sous Chef of Flour + Water Pizzeria, Robert Gilling is driven by a commitment to serving guests the best pizza possible in a setting where they always feel welcome. Robert initially joined the Flour + Water Hospitality Group team as a Garde Manger at Flour + Water, working his way up to Lead Line Cook where his fastidious approach shone with the restaurant’s pasta program. He joined the Pizzeria team for the opening of the North Beach flagship in 2023. At the Pizzeria, Robert’s enthusiasm for the precision of making great pizza is showcased daily, but outside of his role, Robert enjoys shooting pool, playing golf, and bowling. A Southern California native, Robert has been in the Bay Area for 14 years, previously developing his culinary pedigree at various restaurants in the region, including Epic Steakhouse.

Favorite Pizza Topping: Anchovies

It was the idea of opening a sandwich shop that initially drove Sam O’Brien’s interest in the restaurant industry. While his early life found him exploring different majors and collegiate experiences, he eventually felt most drawn to pursue his interest in the culinary world. He took a leap and enrolled in an accelerated program at Le Cordon Bleu in Seattle and never looked back. Born in Oakland and raised in Bakersfield, Sam returned to his Bay Area hometown in 2012. After spending five years as the Assistant Food Safety and Quality Assurance Manager for Blue Apron's California distribution, Sam joined Flour + Water Hospitality Group in 2019 as a pizza line cook at the original Pizzeria location. In his role as Sous Chef, Sam aspires to be a bridge between the front-of-house and back-of-house teams, while finding continuous inspiration from his love for hospitality and service. Receiving positive feedback from a guest who has had a great experience fuels Sam daily. In his spare time, Sam is a self-described gaming nerd. 

Favorite pizza topping: Adding our pepperoni to pretty much any pie is top tier. Especially on the Conrad. Mushrooms and pepperoni are king.

In her role at the Pizzeria, Madison Migneault always wants people to feel seen and at home – whether a guest, team member or neighbor. This deep passion for genuine hospitality first began to take form when Madison was 15 and working at a local restaurant in her New Hampshire hometown. She thrived off interactions with people from all walks of life, and following high school enrolled in Hospitality Management at The University of New Hampshire. After graduation, she bought a one way ticket to San Francisco. During her initial years in the Bay Area, Madison honed her leadership style as the General Manager of multiple locations of beloved Greek concept, Souvla, including the flagship. She joined the opening Flour + Water Pizzeria team as a server in June 2023, concurrently expanding her wine knowledge through roles with local wine bars, Key Klub and Bodega. In May 2024, she assumed her position as Assistant General Manager of the Pizzeria where she is continuously inspired by the talents and creativity of her colleagues. Madison loves seeing each team member find joy in making a positive impact on others. Outside the restaurant, she brings her enthusiasm to long-distance running, yoga, and skateboarding.

Favorite Pizza Topping: Mushrooms! Specifically Morels.