Our Team
Thomas McNaughton,
Co-Executive Chef + Founder
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
Elliott Armstrong, Chef De Cuisine,
Flour + Water Pizzeria
With over 30 different restaurant experiences since he entered the industry at age 15, 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 at Flour + Water Pizzeria, 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.
Ryan Pollnow,
Co-Executive Chef + Vice President
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.
Violeta Rivas, Shop Manager, Oakland
In her role as Shop Manager of Flour + Water Pizza Shop in Oakland, Violeta Rivas showcases her innate belief that hospitality is a living expression of what makes us human. Born and raised in El Salvador, Violeta moved to the Bay Area in 2021, guided by a deep enthusiasm for fostering moments of connection. While Violeta’s background was in sales and business management, she quickly parlayed those skills into a restaurant career. Over the four years she spent in the industry prior to joining Flour + Water, she unearthed her managerial approach, and a deep love for wine and spirits, while honing her expertise in coffee. Through each experience, Violeta nurtured her natural curiosity and love of learning, while establishing her joy for bringing warmth and intention to every guest interaction. She shares, "I have the chance to flavor people’s moments, just as we flavor the food we serve." That spirit of impact similarly inspires her leadership style at the Pizza Shop where she aspires to cultivate an environment where employees always feel supported and valued. Outside of the restaurant, Violeta enjoys exercising outdoors, visiting Michelin-starred restaurants, philosophical reading, and listening to progressive metal music. In all she does, Violeta seeks opportunities to grow everyday, most recently pursuing her sommelier certification.
Favorite Pizza Topping: I love our pesto pizza with chili flakes on it!
Paige McNeil, Area Manager,
Flour + Water Pizzeria
Growing up in the East Bay, Paige initially uncovered her interest in hospitality during a culinary arts program in high school. 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. As she toggled between roles as tasting room manager, HR/office manager, and wine bottler, she deepened her appreciation for hospitality, and began dreaming of returning to the Bay Area. After moving back to San Francisco in April 2021, Paige joined the Flour + Water Hospitality Group team at Flour + Water, and subsequently supported the Penny Roma opening as General Manager that fall. 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
Mikee Tocus, General Manager,
Mission Rock
In his role, 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