08/27/2026
Meet the hands behind the pasta. 👨🍳
Chef Konstantinos Moschos began his culinary journey in Greece before bringing his craft to the U.S. in 2010.
After training in the kitchens of The Ritz-Carlton and building his own concepts in New York, he found his way to the simplicity of Italian cooking which led to the idea that would later become Water & Wheat.
What’s his philosophy you may ask? Keep it simple and do it well.
Water. Flour. Time. Technique.
Our pasta is made by hand, fresh every day , a process rooted in tradition and shaped by years of discipline in the kitchen.
Today, you can find it on both sides of the park.
📍 Upper East Side
📍 Upper West Side
Next time you’re twirling a forkful of pasta, now you know who’s behind it. 🧑🍳🍝
