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Thomas McNaughton (born October 9, 1983) is an American chef, restaurateur, and cookbook writer. He is the chef and owner of flour+water, central kitchen and salumeria in San Francisco, California. Thomas involvement with local farmers’ markets for the last 10 years has enabled him to develop close relationships with various producers in the Bay area.〔(【引用サイトリンク】title=Thomas McNaughton, San Francisco Chef, On Food TV, His 'Girlfriend' And What's Next (PHOTOS) )〕 These relationships are very important to him and allow him to be involved in the production of the meat and produce that he uses in all of his restaurants. He has been especially dedicated to CUESA〔(【引用サイトリンク】title=CUESA - Cultivating a Healthy Food System )〕 and Outstanding in the Field. Thomas has been nominated three years in a row by the James Beard Foundation for the Rising Star Chef of the Year Award (2011, 2010, 2013).〔(【引用サイトリンク】title=James Beard Foundation )〕 In 2011, Forbes featured Thomas as one of 30 under 30 most influential personalities in the food and beverage world.〔(【引用サイトリンク】title=Thomas McNaughton, Chef/Owner, Flour + Water, 27 - In Photos: 30 Under 30: Food And Wine )〕 In 2012, Thomas represented the ‘20’s’ in Food & Wine’s ‘American Icons at Every Age feature.〔(【引用サイトリンク】title=American Culinary Icons )〕 That same year, Food & Wine Magazine named him one of the 10 ‘Empire Builders’.〔(【引用サイトリンク】title=Empire Builders 2012 )〕 ==Early life and career== Born in Tabernacle Township, New Jersey to Noble, a nursery owner, and Dorothy McNaughton, a proprietor of Heather Fine Furnishings, Thomas was the youngest of four kids. During his teenage summers, he worked at the Medford Lakes Country Club as a dishwasher and quickly moved up to cook. It was here where he found his passion for the restaurant life and cooking. The energetic and dynamic atmosphere of the kitchen first fascinated him, but as he got older, at around 17 years old, he realized that cooking was definitely what he wanted to pursue.〔(【引用サイトリンク】title=Thomas McNaughton: The chef behind Flour + Water )〕 Thomas started attending the Culinary Institute of America in Hyde Park in 2001. In 2002, he moved to the Bay Area and started working under chef Roland Passot at La Folie. During this year, he cooked classic French food, learned the fundamentals of French cooking and got exposed to the San Francisco restaurant scene for the first time. In 2002, he returned to the Culinary Institute of America and graduated in 2003. He then returned to San Francisco and went on to become sous chef at two of the city's most respected restaurants: Gary Danko and Quince.〔(【引用サイトリンク】title=Interview: chef Thomas McNaughton (Flour + Water, Central Kitchen + Salumeria) )〕 In addition to his time in San Francisco, Thomas traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy.〔(【引用サイトリンク】title=2010 San Francisco Bay Area Rising Star Chef Thomas McNaughton of flour + water )〕 It was during his travels that he developed a passion for the Italian way of cooking. He then went onto apprenticing at Bruno e Franco.〔(【引用サイトリンク】title=La Salumeria - Bruno e Franco la salumeria a Bologna )〕 in Bologna where he mastered the art of curing meat and pasta making. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Thomas McNaughton」の詳細全文を読む スポンサード リンク
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