Thomas McNaughton's guest appearances

Thomas McNaughton

Chef's Story

Restaurant Unstoppable with Eric Cacciatore

Pizza City with Steve Dolinsky

Ingredient Insiders: Where Chefs Talk

Alex Guarnaschelli

Lidia Bastianich

David Burke

Brian Spangler

Daisy Martinez

Jesse Schenker

Peter Kaminsky

Michael Anthony

Dorothy Cann Hamilton

Chris Himmel

Daniel Rose

Jacques Pepin

Mark Welker

Brooke Williamson

Paul Liebrandt

OwlTail

While miso isn't an ingredient commonly associated with Italian cuisine, Chefs Thomas McNaughton and Ryan Pollnow reveal how miso plays an integral role in the menu at their restaurant Flour &amp; Water in San Francisco.Supplying the miso to Flour &amp; Water and many restaurants in the San Francisco area are Kevin Gondo and Eleana Hsu from Shared Cultures. These small business owners, foragers, and fermentation experts detail how they became interested in foraging and more!Watch our interview on YouTube HERE! Follow @thomasmcnaughton @ryanpollnow @sharedcultures @ingredientsinsiders @wherechefsshopIn partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

While miso isn't an ingredient commonly associated with Italian cuisine, Chefs Thomas McNaughton and Ryan Pollnow reveal how miso plays an integral role in the menu at their restaurant Flour &amp; Water in San Francisco. Supplying the miso to Flour &amp; Water and many restaurants in the San Francisco area are Kevin Gondo and Eleana Hsu from Shared Cultures. These small business owners, foragers, and fermentation experts detail how they became interested in foraging and more! Watch our interview on YouTube <a href="https://www.youtube.com/channel/UCfoPFx_qorvCJeYipiRb1lA" rel="noreferrer noopener nofollow" target="_blank">HERE</a>! Follow <a href="https://www.instagram.com/chefthomasmcnaughton/" rel="noreferrer noopener nofollow" target="_blank">@thomasmcnaughton</a> <a href="https://www.instagram.com/chefryanpollnow/" rel="noreferrer noopener nofollow" target="_blank">@ryanpollnow</a> <a href="https://www.instagram.com/sharedcultures/" rel="noreferrer noopener nofollow" target="_blank">@sharedcultures</a> <a href="https://www.instagram.com/ingredientinsiders/" rel="noreferrer noopener nofollow" target="_blank">@ingredientsinsiders</a> <a href="https://www.instagram.com/wherechefsshop/" rel="noreferrer noopener nofollow" target="_blank">@wherechefsshop</a> In partnership with The Chefs’ Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. <a href="https://www.chefswarehouse.com/" rel="noreferrer noopener nofollow" target="_blank">https://www.chefswarehouse.com/</a> Produced by <a href="https://www.gothamproductionstudios.com/" rel="noreferrer noopener nofollow" target="_blank">Gotham Production Studios</a>. Find us on Instagram: <a href="https://www.instagram.com/gothamproductionstudios/" rel="noreferrer noopener nofollow" target="_blank">@gothamproductionstudios</a>

Miso: Chef Thomas McNaughton, Ryan Pollnow, & Shared Cultures

Thomas McNaughton has had success with Flour + Water in San Francisco for more than a decade, but he wanted something more substantial than the delicate Neapolitan pies from that wood-burning oven. His latest - Flour + Water Pizzeria, in the Mission - emphasizes long fermentation, wet dough and electric ovens, to produce some glorious pizzas with exceptional crumb.--- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support

Thomas McNaughton has had success with Flour + Water in San Francisco for more than a decade, but he wanted something more substantial than the delicate Neapolitan pies from that wood-burning oven. His latest - Flour + Water Pizzeria, in the Mission - emphasizes long fermentation, wet dough and electric ovens, to produce some glorious pizzas with exceptional crumb. --- Support this podcast: <a href="https://podcasters.spotify.com/pod/show/pizzacity/support" rel="payment nofollow" target="_blank">https://podcasters.spotify.com/pod/show/pizzacity/support</a>

Thomas McNaughton - Flour + Water Pizzeria (San Francisco)

This week’s guest on Chef’s Story is Thomas McNaughton, Executive Chef, ne timeas restaurant group. Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, Thomas moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince. In addition to his time in San Francisco, McNaughton traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy. The James Beard Foundation nominated Thomas for Rising Star Chef in 2011, 2012 and again in 2013, and flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees the growth and development of Central Kitchen and Salumeria, two projects that the ne timeas restaurant group opened in spring 2012. This program was brought to you by Fairway Market.   “Part of the job of being a chef in Northern California is understanding where your food comes from.” [09:00] –Thomas McNaughton on Chef’s Story

This week’s guest on Chef’s Story is Thomas McNaughton, Executive Chef, ne timeas restaurant group. Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, Thomas moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince. In addition to his time in San Francisco, McNaughton traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy. The James Beard Foundation nominated Thomas for Rising Star Chef in 2011, 2012 and again in 2013, and flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees the growth and development of Central Kitchen and Salumeria, two projects that the ne timeas restaurant group opened in spring 2012. This program was brought to you by <a href="http://www.FairwayMarket.com" rel="nofollow" target="_blank">Fairway Market</a>. <h4></h4> “Part of the job of being a chef in Northern California is understanding where your food comes from.” [09:00] –Thomas McNaughton on Chef’s Story

Episode 87: Thomas McNaughton