Entrepreneurial Excellence Podcast
Jul 16, 2026 · 1 hr 16 min · 12 segments
Thomas McNaughton and David Steele share how they built Flour + Water Hospitality Group from a single restaurant into one of San Francisco's most respected hospitality brands by embracing change…
Thomas McNaughtonGuestDavid SteeleGuestAdamHostSo before we dig too much further into kind of why you all wanted to start a whole pasta restaurant group or pasta restaurant that won a ton of awards to start with here in the Bay Area, I'm gonna ask her the question I always like to ask every entrepreneur who comes on the show.
How do you define entrepreneurial excellence? Like what does that really mean to you? And how have you both, in my mind, obviously even for being here, you exemplify that you are excellent entrepreneurs.
You build something that's had long lasting impact and been successful for frankly, a really long period of time.
How do each of you individually define what it means to be an excellent entrepreneur?
I mean, are we entrepreneurs now that we've been around for 17 years? Is Microsoft, are they an entrepreneurial endeavor? There's an entrepreneurial spirit, which I think is a restlessness around sticking with what you have versus...
And then there's the sort of agency and equity you get where you feel like you are involved in the creation.
And so I do think we're still entrepreneurial, even though I would contend that 17 years later, we don't necessarily fit the definition of being entrepreneurs.
But you guys have also started a ton of new things.
I mean, obviously, you still have the core restaurant, but it seems like, I don't know how often you're launching new things, but it seems like every two or three years, something new comes from the Flower and Water group, which is entrepreneurial.

And I think that with a little bit of structure that goes a very long way and that same spirit of like really analyzing something, finding the problem to solve and putting together the team to
do all the solving.
So before we dig too much further into kind of why you all wanted to start a whole pasta restaurant group or pasta restaurant that won a ton of awards to start with here in the Bay Area, I'm gonna ask her the question I always like to ask every entrepreneur who comes on the show.
How do you define entrepreneurial excellence? Like what does that really mean to you? And how have you both, in my mind, obviously even for being here, you exemplify that you are excellent entrepreneurs.
You build something that's had long lasting impact and been successful for frankly, a really long period of time.
How do each of you individually define what it means to be an excellent entrepreneur?
I mean, are we entrepreneurs now that we've been around for 17 years? Is Microsoft, are they an entrepreneurial endeavor? There's an entrepreneurial spirit, which I think is a restlessness around sticking with what you have versus...
And then there's the sort of agency and equity you get where you feel like you are involved in the creation.
And so I do think we're still entrepreneurial, even though I would contend that 17 years later, we don't necessarily fit the definition of being entrepreneurs.
But you guys have also started a ton of new things.
I mean, obviously, you still have the core restaurant, but it seems like, I don't know how often you're launching new things, but it seems like every two or three years, something new comes from the Flower and Water group, which is entrepreneurial.

And I think that with a little bit of structure that goes a very long way and that same spirit of like really analyzing something, finding the problem to solve and putting together the team to
do all the solving.
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