Gala Chef Q & A: Thomas McNaughton

Thomas McNaughton

 

Thomas McNaughton, Flour + Water, San Francisco

 

What’s your go-to guilty-pleasure food?

Pita chips and spicy hummus. Though when in Jersey, pork roll sandwiches.

 

Describe the last great meal you ate.

I finally took some days off and went to Sayulita, Mexico. Margaritas and tacos on the beach were exactly what I needed.

 

What’s the dish you’re most proud of?

It’s hard to say. We’re constantly trying to evolve our dishes, and they’re always changing. Perfection is a journey and not an end goal.

 

What’s your favorite movie snack?

Salumi and cheese at home.

 

What’s your earliest food memory?

It’s funny because I’m now obsessed with natural fermentation, but as a kid I hated pickles. If my burger came with a pickle and it was touching the fries, I wouldn’t even touch the fries.

 

What do... Read more >

Comments (0)

Q & A with JBF Award Nominee Thomas McNaughton

JBF senior editor Anna Mowry interviews JBF Award nominee Thomas McNaughton

 

Thomas McNaughton’s universe has expanded considerably since we last spoke with him: he and his team have added Central Kitchen and Salumeria to their San Francisco restaurant family, and he’s also started working on a cookbook that’s based on his first venture, flour + water. Below, the three-time finalist for our Rising Star Chef of the Year award brings us up to speed on the state of Central Kitchen, tells us what we can expect to see in his book, and shares his expert advice on making pasta at home. 

 

--

 

JBF: When we interviewed you last year,... Read more >

Comments (0)

Q & A with Thomas McNaughton of flour + water

The James Beard Foundation interviews Thomas McNaughton of flour + water

 

A repeat nominee for our Rising Star award, chef Thomas McNaughton channels an Old-World commitment to top-notch product and time-honored techniques at San Francisco's flour + water. Read on see what he has to say about nose-to-tail cooking and the East Coast food he craves.

 

JBF: We’ve read that you attribute some of your success to eight grandmothers at a pasta factory in Bologna, Italy. Can you tell us more about that?

 

TM: It was inspirational to see Old-World techniques and cuisine executed on a daily basis, and it was an honor to be in the presence of people who execute the craft they have been dedicated to for the past 40 years. For me that was the definition of finding refinement in simplicity.

 

JBF: You snagged your first restaurant job at age 14, working as a dishwasher. Did you already... Read more >

Comments (0)