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Revolution Foods
Fact: Nearly half of California children eat fast food on any given day
Our Team
Headquarters
San Francisco Bay Area
Denver
Los Angeles
Washington, D.C.
Kristin Groos Richmond, Founder and CEO, Prior to founding Revolution Foods, Kristin’s career spanned from education reform to corporate finance. She began her career on Wall Street as an investment banker at Citigroup. After spending four years in corporate finance, Kristin moved to Nairobi to co-found the Kenya Community Center for Learning (KCCL), one of the first special education schools in East Africa. Kristin led fundraising and development, operations and finance for KCCL and also taught physical education, geography and life skills. She remains an active board member of KCCL. Kristin also served as a Vice President at RISE, a nonprofit dedicated to recruiting and retaining quality teachers in public schools. While at RISE, Kristin helped schools serving low income students implement strategies to locate, attract and retain the best and brightest teachers. She also played a large role in expanding the organization from the San Francisco Bay Area to Chicago and Los Angeles. Kristin is an Aspen Institute Entrepreneurial Leaders In Public Education Fellow and an Education Pioneers Fellow. She has a BS from Boston College and an MBA from UC Berkeley where she serves on the Board of the Global Social Venture Competition.
Kirsten Saenz Tobey, Founder and COO, began her career as a teacher and coordinator of experiential education programs at Phillips Academy in Massachusetts as well as with Amigos de las Americas in Ecuador. During college, she ran children’s garden education programs in California and Rhode Island, where she enjoyed helping children to connect with the source of their food. Her passion for sustainability and community health led her to run a public health campaign for Earthjustice. She managed a study abroad program for the School for Field Studies in Mexico where she worked with college students to study the environmental and socioeconomic impacts of the fishing industry. During graduate school, she worked with the United Nations Hunger Task Force to evaluate the scalability of school feeding programs in Ghana and with the McDonald's Corporation to incorporate social and environmental responsibility into the supply chain. Kirsten has an AB from Brown University and an MBA from UC Berkeley.
Amy Klein, Executive Chef, served as the Director of Operations for Teach for America before launching her career in the culinary arts. Amy studied under chef Heidi Krahling at Insalatas, a restaurant in San Anselmo. She successfully ran her own catering business and taught cooking classes at Sur La Table in San Francisco and at Kitchen on Fire in Berkeley. Amy served as a lead chef for Parties That Cook, a culinary entertainment company, for five years. Amy is an active member in the Slow Food community, which promotes “Good, Clean and Fair” food. Amy’s passion centers around the “Fair”, and she works every day to deliver healthy, nutritional food to all students, to focus community attention on the need for equal access to healthy food, and to organize food providers around these ideals. Amy has a BA from Lewis and Clark College and a culinary degree from Tante Marie's culinary school. Amy grew up in a household where gathering around the table for simple home cooked meals was an important part of the day. Amy’s family recalls her re-creating her parents’ meals and putting dinner on the table for the entire family from a young age.
Eric Quick, SVP of Operations, has over twenty years experience in operations management in the industries of foodservice, retail, e-commerce and food manufacturing. Eric has held senior leadership positions with start-up ventures and notable Fortune 50 companies including McDonald’s, Disney and Safeway. His scope of accountabilities have included company inception, strategic planning, operations and P&L accountability, technology integration, real estate acquisition and franchise relations. Eric most recently held the role of Senior Vice President & General Manager for Real Good Inc. (A start up-FOODCARE™ Company). Eric was accountable for developing the sales channel strategy, product development, real estate acquisition, customer service infrastructure and logistics to support the Northern California market launch. Eric has earned a BS in Resort and Lodging Management from California State University, Chico; an MBA from the University of Redlands and Foodservice Management Professional Designation (FMP) from the NRAEF. Eric has been recognized with numerous retail concept awards, including Nation's Restaurant News' Hot Concepts! Award for Jazzman's Cafe and Pandini’s Bistro. Eric is active in the restaurant and retail industries and has been a featured speaker at several conferences most recently at VM+SD’s “International Retail Design Conference” in Seattle. Eric is currently a member of The National Restaurant Association’s Educational Foundation, Women’s Foodservice Forum (WFF) and President of the board for The First Tee® of Oakland
Amy Omand, Controller, is a Certified Public Accountant in the state of California and has eight years of experience in inance and accounting. She previously spent six years working at Dreyer's Grand Ice Cream in their strategic planning and general accounting groups, developing skills in mergers and acquisitions, cash flow analyses, and capital investment analyses. Prior to that, Amy worked as an auditor at the public accounting firm PricewaterhouseCoopers in San Francisco. During graduate school, she focused her studies on Corporate Social Responsibility, studying childhood obesity and the need for responsible marketing of food products toward children. Amy has a BS from Georgetown and an MBA from UC Berkeley.
Erin Lewellen, Vice President of School Partnerships, served as the Bay Area Director for Sports4Kids, a non-profit dedicated to increasing opportunities for physical activity and safe, meaningful play. Erin was instrumental in expanding this small, Bay Area organization into one that now partners with over 130 low-income public schools nationwide. For the past six years, she has served as the Head Varsity Coach of the girls’ basketball team at Emery High School. Prior to Sports4Kids, Erin worked for NICRO Women’s Support Centre in South Africa implementing a gender-based violence policy for teachers. She is a community fellow for Full Circle Fund and has a BA from the University of Oregon.
Jonas Mok, Director of IT and Capital Projects, spent many years as Director of Operations at Sports4Kids, a national non-profit working to improve the low-income children’s opportunities for physical activity and safe, meaningful play. As one of S4K’s first employees, Jonas helped grow the organization from a small local organization into one serving over 40,000 children nationwide. He was Director of Marketing and Community Relations for Noah’s New York Bagels, also during a time of rapid expansion. Jonas co-founded and ran World Bridges, a non-profit providing young people from low-income backgrounds with international cross-cultural community service experiences.
Nancy Wei, Senior Manager of Nutrition and Operations, has worked in dining service operations at the University of California, Berkeley and implemented nutrition programs in Alameda and Contra Costa counties. Also an accomplished dietitian, Nancy has led research projects for Children's Hospital Oakland Research Institute (CHORI) and several other public health initiatives, has taught at The Edible Schoolyard, and was recently featured on NBC 11/Telemundo as a nutrition specialist on healthy families. She received her BS, MPH, and RD from UC Berkeley.
Suzanne Kling, Senior Human Resource Manager, spent seven years working for the Viejas Tribal Government in San Diego where she specilized in Human Resources and Wellness. As the Wellness Program Manager, she developed programs which fostered healthy lifestyles for the Tribal community. Suzanne takes her passion for health and fitness into her daily life as a certified personal trainer and fitness instructor. Suzanne has been teaching fitness classes for 12 years and can be found at local gyms throughout the Bay Area. She received her BA in Womens Studies from San Diego State University and her MBA from the University of Phoenix.
Beth Seligman, Systems Support Manager, brings nearly two decades of experience in the fields of large scale research and information services to Revolution Foods. Having begun her career in health policy research in Washington DC, Beth attended graduate school in Ann Arbor, MI, where she was part of the National Science Foundation-funded Middle Years Digital Library team. Working with middle school students to support their scientific research, Beth gained valuable insight into the many factors that contribute to student success. Her twin passions for food and information led her to the San Francisco Bay Area where she served as Dean of Library Services at the California Culinary Academy (CCA) for ten years. Managing all information resources for the CCA, Beth developed detailed knowledge of the culinary industry. As a mother of two young children and a firm believer in the persuasive power of delicious, fresh, healthy food, she is thrilled to be using her food-related information management expertise to further Revolution Foods' mission. Beth has a BA from Haverford College and an MSI from the University of Michigan.