Chef Rick Mullins is the executive chef at Café Sebastienne. Mullins was raised in the Kansas City area and has worked in multiple kitchens of Bread and Butter concept restaurants, The Nelson-Atkins Museum of Art, and Bluestem. Prior to his arrival at Café Sebastienne, Mullins held the position of Chef de Cuisine at Gram & Dun on the Country Club Plaza where he was responsible for cultivating and maintaining relationships with local farmers and purveyors, something he is excited to be carrying forward at Café Sebastienne.