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.
Rachel Orner, Chef de Cuisine
Originally from Philly, where she graduated from Drexel University, Rachel has lived in the Bay Area for 10 years. Working in the kitchen at SF institutions such as Delfina and Flour + Water has cultivated her passion for Italian food with Bay area ingredients. She has been with the Flour + Water Hospitality Group since 2017 and now leads our kitchen as Chef de Cuisine of Penny Roma.
Kristina Farino, General Manager
Kristina moved to San Francisco in 2009, working in restaurants throughout the city, while obtaining her degree in Sociology. She joined Flour + Water in 2013 and immediately fell in love with the unpretentious and authentic approach to the dining style this restaurant helped pioneer in San Francisco. Kristina continues to grow within the company in an immensely impactful and rewarding way, working to reimagine the restaurant industry as a more equitable and inclusive workplace for all, both within the Flour + Water Hospitality Group and the city of San Francisco as a whole.
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.
Alan Garcia, Executive Sous Chef
When Alan Garcia thinks back to his childhood in Los Angeles, his strongest memories lead back to food — his mother and grandmother cooking, Sunday parties where the table was filled with dishes reflective of their Mexican heritage, and watching Lidia Bastianch’s Lidia’s Italian Table on PBS. After studying food production management and the culinary arts to pursue a career in the industry, he began refining his skills in restaurants throughout his hometown. His nearly four years at Brooke Williamson and Nick Roberts’ Playa Provisions were particularly formative.
In early 2016, Alan relocated to the bay Area and joined Flour + Water Hospitality Group, initially at Aatxe, the restaurant that preceded central Kitchen (now, Penny Roma). Working closely with chef Ryan Pollnow, Alan’s commitment to the craft and management style continued to grow. While he spent time away from the group, deepening his repertoire at The Proper Hotel, Che Fico Alimentari, and his Mexican street food pop-up, Lalito, his arrival at Penny roma in 2025 is a full circle moment. In his role as executive sous chef, Alan shares his enthusiasm for respecting the ingredients and techniques that inspire Penny Roma’s menu, while also uplifting a culture of respect in the kitchen. In a restaurant that throws a dinner party for guests every night, Alan is brought back to his family’s Sunday parties. Tables are always filled to the brim with food, creating moments of joy for all who gather around them.
Taylor Wick, Sous Chef
Born and raised in Sacramento, Taylor’s introduction to the restaurant world was through his first job as a dishwasher at a local barbecue joint in Santa Cruz (where he’d eventually work his way up to the title of ‘pitmaster’).
After spending six years in the redwoods of Santa Cruz, including learning the ropes of ramen and dumpling making, he set his sights on San Francisco. A recommendation of the Flour + Water Hospitality Group by his chef led Taylor to become a line cook on the opening team at Penny Roma. When he’s not at the restaurant, you can find Taylor enjoying Szechuan food (his favorite!), skateboarding or riding his bike around the city.
Erik Hernandez, Sous Chef
A native of Puebla, Mexico, Erik’s family moved to San Francisco in 2008 and he began working at Flour + Water after they opened their doors in 2009. Erik’s first exposure to kitchens was during weekends in high school when he would spend time with his mother in the Dough Room at Flour+Water learning how to make pasta. Upon graduation he began working on the line at Salumeria (now, Flour + Water Pasta Shop) and quickly graduated to prep and butchery work, then nightly services at Central Kitchen (now, Penny Roma). These days, much of his time is spent at the helm of our whole animal butchery program.
