about us – Mulvaney's B&L

Meet the Team

Mulvaney’s B&L is many things. We’re a restaurant that specializes in hand-crafted New American cuisine, a farm-to-table devotee that celebrates the efforts of the growers, ranchers, brewers and winemakers who are our neighbors, purveyors and friends.Set in a historic 1893 firehouse, with its original brick walls and soaring ceilings, Mulvaney’s B&L is also a nexus of Sacramento: a place where we serve up impeccable and creative fare (our menu changes daily in step with the local growing seasons) and facilitate the connections of the guests we love to host.
Our “wonderful old B&L” is the brainchild – no, the passion – of owners Patrick and Bobbin Mulvaney, who bring more than a half century and six time zones’ worth of experience to their mission. We strive to provide our guests with the best our region has to offer and a place to have their own culinary experience.

Chef Owner & Culinary Ambassador

Patrick Mulvaney

For over 20 years, the menus at the B&L have been created based on what the farmers bring in the front door, highlighting California’s bounty. When he first arrived in Sacramento, he knew that the region and its food community would become his home. Everyday, those producers continue to provide him and the B&L crew with inspiration.

But the important work for Patrick is really about the people behind the plate. He is a passionate policy advocate dedicated to regenerative agriculture, focusing on true sustainability that supports farming families and protects agricultural workers. At Mulvaney’s B&L, this deep care for the community drives his fight for better childhood nutrition. Patrick also knows that a healthy food system has to take care of its own, making him a leading voice for mental health awareness within the hospitality industry.

Outside Engagements

One Kitchen – Lead Chef, California
Foundation for California Community Colleges – Board Chair
Terra Madre Americas – Founding Partner
Paratransit Inc. – Board Secretary
American River College Culinary Arts Program – Consultant
Food Frontier – Strategic Advisor
Roots of Change – Collaborator
Slow Food – International Delegate
UC Davis Health Psychiatry – Community Advisor
James Beard Bootcamp for Policy Change – Alumni
State Department Diplomatic Corps – Member (2020–2024)

Owner & Culture Curator

Bobbin Mulvaney

With her artistic background and eye for detail, Bobbin brings a passionate perspective to everything she does, including event coordination and entertaining. Bobbin’s love for serving others traces its roots to her farm-girl childhood in the Central Valley—where her family also owned a local restaurant. She’s a continuing force in the education and nonprofit sectors.

Bobbin’s Advisory Boards & Mentors

Diner en Blanc, Sacramento Host Committee
Salvation Army Advisory Board
Wells Fargo Community Advisory Board
ACS – American Cancer Society Board Ambassador
Les Dames d’Escoffier
St. Johns Program for Real Change Business Mentor

Owner & Culture Curator

Bobbin Mulvaney

Bobbin’s Advisory Boards & Mentors

Diner en Blanc, Sacramento Host Committee
Salvation Army Advisory Board
Wells Fargo Community Advisory Board
ACS – American Cancer Society Board Ambassador
Les Dames d’Escoffier
St. Johns Program for Real Change Business Mentor

General Manager & Beverage Director

Taryn Beltz

Taryn Beltz oversees every detail of restaurant operations & our beverage program to deliver exceptional guest experiences.

Executive Chef

John Trujilo

Executive Chef John Trujillo balances classic technique with a humble approach, letting Mother Nature be the true artist.

Bar Manager

Debbie Chang

As Bar Manager, Debbie Chang enjoys storytelling through craftsmanship & building community with each glass.

Events Manager

Rachel Vetterlein

As the Events Manager, Rachel Vetterlein manages every detail to deliver seamless, successful, and memorable experiences.