Flour + Water - 2 Simple Ingredients = 1 Incredible Restaurant

Written By Ma. Elvie Camacho

On this episode, Eli dives into the stories and philosophies of chefs Thomas McNaughton and Ryan Pollnow from Flour & Water Hospitality in San Francisco. They discuss their personal culinary journeys, the founding and growth of Flour & Water, and the importance of collaboration, mentorship, and evolving in the restaurant industry. The episode is packed with personal anecdotes, insights on the restaurant business, and the significance of staying current and innovative. All brought together with some good laughs. Enjoy!

  • 01:17 The Culinary Journey: From Food as Fuel to Food as Pleasure

  • 02:24 The Path of a Chef: Diverse Journeys and Inspirations

  • 04:46 Welcome to Chef Radio: Insights from Leading Chefs

  • 07:28 Spotlight on Flour and Water: A Culinary Success Story

  • 08:38 Expanding Horizons: Flour and Water's Growth and Innovations

  • 10:50 Pizza Passion: Exploring Styles and Techniques

  • 16:03 Ryan's Culinary Origins: From Country Club to Fine Dining

  • 24:48 Thomas's Culinary Beginnings: From South Jersey to the West Coast

  • 28:07 The Origin of Flour and Water

  • 28:21 Culinary School and Externship Experiences

  • 30:03 Building the Business Plan

  • 31:35 Opening Flour and Water

  • 33:11 The Importance of Staging

  • 39:01 Cultural Influences on Cooking

  • 45:26 The Role of Collaboration in the Kitchen

  • 46:24 Ryan's Journey to Partnership

  • 55:37 The Importance of Maintaining a Clear Vision

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Ma. Elvie Camacho
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Chef Ian Graye of Pietramala: The Journey of a Vegan Chef"