GoKawiilDeborah Mullin leads Little Saint’s plant-based, sustainable dining approach
Deborah Mullin, the culinary director at Little Saint in Healdsburg, California, emphasizes plant-based dishes and sustainability in her restaurant's daily operations. With a background rooted in family culinary traditions and formal training from the Culinary Institute of America, Mullin has focused her career on food leadership and innovation. Her role at Little Saint provides a unique platform to advance farm-to-table principles and community engagement through a seven-day-a-week service model.