Furloughed San Francisco chef helps turn discarded food collected by Food Runners into tasty meals for homeless

SAN FRANCISCO (KGO) — Victor Parra is used to cooking for hundreds. As an executive sous chef at the St. Regis Hotel in San Francisco, he has prepared meals for banquets and conventions. He even cooked up a special meal to honor renowned chef Tonya Holland in 2018.

But the COVID-10 pandemic left him at a crossroad. He was furloughed when safety guidelines forced the hotel to close in March. To stay busy, he started volunteering at Food Runners.

“I came and volunteered for a few weeks and I liked the whole concept and so, I stayed,” said Parra, who uses his culinary skills to turn discarded food into healthy meals.

For more than 30 years, Food Runners has been retrieving unwanted and leftover food destined for the garbage or compost bin and redirecting it to homeless and people in need.

RELATED: Bay Area food banks, shelters get much needed

Read More