Patrick Mulvaney
Patrick Mulvaney has been a member of the FoundationCCC’s Board of Directors since 2018 and was reappointed in January 2026 to serve a third term through January 2030. During his tenure, Mulvaney has provided steady, strategic leadership, helping guide the organization’s vision, priorities, and long-term impact.
Mulvaney is the head chef and owner of Mulvaney’s B&L, a highly acclaimed farm-to-table restaurant in Sacramento. With over 35 years of culinary experience, he has worked with some of Europe’s most esteemed chefs before establishing himself as a leader in Sacramento’s farm-to-fork movement. In March 2023, Mulvaney was appointed to the U.S. Department of State American Culinary Corps, an initiative that brings together the best of America’s culinary talents and traditions to foster greater understanding between the U.S. and the rest of the world.
In addition to his culinary expertise, Mulvaney is also well-versed in marketing, community engagement, business management, and entrepreneurship. He is a co-founder of the “Train the Trainer” program at American River College, which provides culinary students with the opportunity to create affordable, healthy, and delicious meals for high school students. Mulvaney has also been involved with the Edible Sacramento Program at Sac High and the Plates Cafe, a workforce training program for St. John’s Program for Real Change. Mulvaney has been a member of FoundationCCC’s Program Advisory Committee since 2016 and serves on the Los Rios Community College District Foundation Board of Directors and the Sacramento Metro Chamber Board of Directors.
Most recently, Mulvaney played a central role in Terra Madre Americas 2025, the American edition of Terra Madre Salone del Gusto, the international Slow Food gathering that brings together food communities, producers, and chefs from around the world. At this continental meeting of the global Slow Food movement, he and his team at Mulvaney’s B&L hosted the Slow Food Story Slam, a collaboration between chefs, farmers, educators, and community leaders from across the Americas in a chef-and-farmer showcase that highlighted both the creativity and the educational mission of the Slow Food community. The event emphasized the importance of sharing knowledge across generations and cultures to inspire more sustainable and equitable food systems.
Through his culinary expertise and community involvement, Mulvaney continues to make a significant impact on the culinary world, connecting local action with the international movement for good, clean, and fair food for all.