Pollnow, his co-chef and FWHG CEO Thomas McNaughton, and their partners operate Flour + Water, Flour + Water Pasta Shop, Flour + Water Pizzeria, Flour + Water Pizza Shop, and Penny Roma restaurants, in addition to a CPG division, Flour + Water Foods. They are also partners in the award-winning cocktail bar, Trick Dog. Pollnow's creativity and expertise is on display across the group's core concepts with each showcasing regional Italian traditions and Northern California influences with hand-crafted pasta and pizza at the center.
Pollnow 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.
