Dinner at Our House - with Thomas McNaughton

James Beard winning chef at flour+water San Francisco blending Italian and North Cali cuisine

Chef Thomas McNaughton started young, working through kitchens in Southern New Jersey before graduating from the Culinary Institute of America.

After a move to San Francisco’s Bay Area, he worked at La Folie and went on to become sous chef at two of San Francisco’s most respected restaurants – Gary Danko and Quince. Thomas worked and travelled throughout Europe and that experience can be seen at his own restaurant, flour + water, which he opened in 2009 to immediate acclaim. The regional culinary traditions of Italy meet influences from Northern California’s thriving restaurant scene in Thomas’s dishes.

He has since been nominated for a slew of awards by the James Beard Foundation including Rising Star Chef and Best New Restaurant for flour + water.

Thomas will co-create five courses in a one-off dinner as part of our sustainable dinner series at the House of Food and Wine - Hotel.

Working under the ethos of the global ZeroFoodprint movement, each night our chefs-in-residence Matt Stone & Jo Barrett (Oakridge Wines, Coldstream) will collaborate with some of the world’s leading chefs to bring the dinner menu to life – sourcing local ingredients and taking steps to reduce their carbon impact.


For online purchases via melbournefoodandwine.com.au, a credit card fee of up to 1.7% and booking fee of $2.50 per transaction may be applied. Purchases through other sites may incur different booking fees.

Event Enquiries

For all event enquiries, please call: 9823 6100

DateThu 22 Mar
Time6:30 PM – 10:30 PM
VenueHouse of Food and Wine - Hotel, Melbourne
House of Food and Wine - Hotel 26 Flinders Street, MelbourneMap of House of Food and Wine - Hotel
CategoryEat, Dinner
  • Gift card redeemable
  • Disability friendly event
  • Wheelchair Accessible
  • Dietary requirements not available
9823 6100