Rick Mahan, chef-owner of The Waterboy Restaurant and OneSpeed Pizza

Rick Mahan is passionate about the dining experience. Great food starts with quality ingredients, but a meal is about more than just what’s on the plate—it’s about the moment, the company, and the connections made around the table. From the farmers and purveyors who supply the ingredients to the cooks in the kitchen and the servers on the floor, every part of the process is built on relationships with good people.

Rick’s culinary journey began at 16, washing dishes and later cooking at a family restaurant, where he fell in love with the rhythm and energy of the kitchen. In 1980, he trained as a chef’s apprentice at the historic St. Francis Hotel in San Francisco. After completing his apprenticeship, he returned to Sacramento and cooked in several acclaimed restaurants, including Café Natoma and Joan Leineke Café. In 1988, he became a chef-partner at Paragary’s, helping to shape Sacramento’s dining scene before eventually opening a location in Folsom.

A trip to France inspired Rick to take a new path. He sold his interest in Paragary’s and set out to create something of his own. The Waterboy opened its doors on November 1, 1996, and has since become one of Sacramento’s most beloved restaurants. Throughout his career, Rick has drawn inspiration from Alice Waters and her iconic Berkeley restaurant, Chez Panisse. Their unwavering commitment to local, sustainable ingredients and their philosophy of simple food done well have profoundly influenced his approach to cooking and hospitality. 

In 2009, with The Waterboy thriving, Rick embarked on a new adventure, opening OneSpeed in East Sacramento—an ode to his love of pizza, cycling, and simple food done well.

Outside the kitchen, Rick enjoys bike rides, family time, nature time, music, and walks with his beloved dog, Bear. He is actively involved in local charities and remains dedicated to giving back to the community that has supported him throughout his career.