Patrick Mulvaney is the head chef of Mulvaney’s B&L, a farm-to-table restaurant in Sacramento that focuses on local, fresh, and organic ingredients. Mulvaney began his culinary career in 1985 as a European apprentice, cooking under some of Europe’s most renowned chefs. Since then, he has worked in numerous restaurants throughout the country before settling in Sacramento and becoming a leading figure in the city’s farm-to-fork movement.

Mulvaney brings expertise in marketing and community engagement, business management, and entrepreneurship. Mulvaney helped create the “Train the Trainer” program at American River College, which pairs professional chefs with culinary students to shop for and create affordable, healthful, and flavorful meals, which the students then use to train regional high school students. Mulvaney is also a member of the Los Rios Community College District Foundation Board of Directors and the Sacramento Metro Chamber Board of Directors. Mulvaney has been a regional leader through work with the Edible Sacramento Program at Sac High and Plates Cafe, a workforce training program of St. John’s Program for Real Change. He has served on the Foundation’s Program Advisory Committee since 2016.