Chef Marco Soto
Chef Marco Soto has deep roots in the Wine Country. He started his career with a high school culinary arts program in Sonoma County and completed culinary studies at Santa Rosa Junior College. His experience includes fine dining, family restaurants and corporate catering for Keysight Technologies in Santa Rosa, along with a stint working in hospitality in the medical field. As an occasional chef instructor for Sur La Table, Chef Marco fed his passion for learning and sharing knowledge. As Head Chef in The Key Room, Chef Marco oversees all aspects of planning and preparing delicious menus for guests. He supports on-the-job learning for culinary graduates, lighting the spark in others to pursue growth and develop their skills. “I could not see myself anywhere else than working and teaching with this team,” he says.
Chef Luis Realpozo
Chef Luis Realpozo has shared his talents with Homeward Bound for more than two decades. Along with being a respected chef, his creative streak led him to learn the art of working with chocolate. A native of Mexico’s Yucatan region, Chef Luis began his career there as an unpaid apprentice at an Italian restaurant and quickly put those skills to work upon arriving in California. He helped open Taco Jane’s restaurant in San Anselmo and has appeared at Fresh Starts Chef Events to lead several events featuring chocolate. He leads the kitchen at our largest program, New Beginnings Center, which serves three meals a day and plays an important role providing work experience for culinary graduates. “I like training people and showing them my skills, how to make something a little different,” he says.
Chef Dave Levya
Working at a French restaurant in Austin, Texas introduced Chef Dave to fine dining and delicious desserts. After attending the University of Texas, he enrolled at The California Culinary Academy in San Francisco. His career took him to celebrated San Francisco restaurants as chef and pastry chef before he moved to the Wine Country. His journey as an instructor and mentor began with creating classes for adults and junior chefs at the original Williams-Sonoma store, then led him to The Culinary Institute of America and Copia. As our Teaching Chef, Dave takes pride in leading a team to creatively prepare hundreds of meals each week for shelter and housing programs. “Homeward Bound feels like a perfect fit,” he says. “It blends my interest in cooking, teaching, and caring for my community.”
Chef Andrew Wild
Chef Andrew oversees the training program at Fresh Starts Culinary Academy. A Napa Valley resident for two decades, Chef Andrew has worked in operations ranging from a brewing company to the French Laundry. He joined Fresh Starts Culinary Academy in 2021 after several years as an adjunct professor at the Culinary Institute of America. His experience includes serving as Culinary Production Assistant on the “Emeril Green” television series, presenting at the Artisan Cheese Festival, and teaching workshops on beer and food pairing around California. “This work fulfills my passion for food and culinary history, plus I love sharing that with others,” he says.
Event Coordinator Darby Tarantino
A Sonoma County native, Darby brings two decades of experience in wine, culinary arts, and hospitality. A Level 1 Sommelier, she honed her craft through studies in Wine Business at Sonoma State University, Wine Evaluation and Hospitality at Santa Rosa Junior College and culinary training at the renowned Ballymaloe Cookery School in County Cork, Ireland. She has worked as a Hospitality Director for wineries around Sonoma County and as Public Programs Operations Manager at the Culinary Institute of America in Napa. Darby finds inspiration working with people taking steps to explore and develop their careers. “Every day I get to witness individuals gain the skills, confidence and support they need to succeed. Working here has been one of the most rewarding experiences of my career,” Darby says.