The Chef: Thomas McNaughton, Chef and Owner at Flour + Water, Central Kitchen, and Salumeria

What exactly do you do all day?
"I oversee the Ne Timeas Restaurant Group, so every day is different. I usually start by reading and responding to emails and reports very early in the morning. If we have any events going on, I'll start prepping. Then I head down to Flour + Water, check in with the staff and oversee the menu changes, upcoming events, or private dinners in the dough room or test kitchen and hopefully cook. Then I'll head over to Salumeria and Central Kitchen to check in there. I'll jump in on the line at Salumeria then head across the courtyard to Central Kitchen to help get ready for dinner service."

What would you consider your big "break"?
"Opening Flour + Water. We aspired to open an unassuming neighborhood restaurant. As far as restaurant openings go, it was pretty hellish and completely chaotic! About six months after joining I became an equal partner in the business with David White and David Steele."

Photographed by Anna-Alexia Basile