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Our Team

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EXECUTIVE TEAM

Kristin Groos Richmond, currently serves as co-founder and Chief Executive Officer of Revolution Foods. Kristin founded Revolution Foods in 2005 to transform the way we feed our students in this country by serving healthy meals and offering nutrition education to low income students. Prior to founding Revolution Foods, she was Vice President of Resources for Indispensable Schools and Educators, where she designed and executed strategy that grew the organization from a small community based program to a nationally scalable model working with more than 700 teachers and 60 public schools. From 2000 to 2002, Kristin lived in Nairobi and co-founded the Kenya Community Center for Learning (KCCL). She began her career at Citigroup in Investment Banking. Kristin is a member of the White House Council for Community Solutions and is a board member of KCCL, Lighthouse Community Charter School, and U.C .Berkeley’s Global Social Venture Competition. She is also an Aspen Institute Entrepreneurial Leaders in Public Education Fellow, an Education Pioneers Fellow, and an Advisor to the Kauffman Foundation Entrepreneurship Program. In 2010, NewSchools Venture Fund named Kristin and her co founder, Kirsten Tobey, Entrepreneurs of the Year. In 2007, she won the Global Social Venture Competition for the Revolution Foods model. Kristin holds a B.S. in Finance and Accounting from Boston College and an M.B.A. from U.C. Berkeley. She lives in the San Francisco Bay Area with her husband Steve and two sons, Watts and Caleb.

Kirsten Saenz Tobey currently serves as co-founder and Chief Innovation Officer of Revolution Foods. She began her career as a teacher, garden educator and coordinator of experiential education programs, including work at Phillips Academy in Massachusetts and with Amigos de las Americas in Ecuador. Her passion for sustainability and community health led her to run a public health campaign for Earthjustice. Prior to graduate school, Kirsten managed the operations of a field station for the School for Field Studies in Mexico that focused on studying the environmental and socioeconomic impacts of the fishing industry. While writing the business plan for Revolution Foods, Kirsten 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 co-founded Revolution Foods in 2005 to transform the way we feed our students in this country by serving healthy meals and offering nutrition education to low income students. Kirsten is an Aspen Institute for Environmental Leaders Catto Fellow. In 2010, NewSchools Venture Fund named Kirsten and her co founder, Kristin Richmond, Entrepreneurs of the Year. In 2007, she won the Global Social Venture Competition for the Revolution Foods model. Kirsten holds an AB from Brown University and an MBA from UC Berkeley. She lives in Berkeley with her husband Ben and two daughters, Alita and Dakota.

Kendall Baker, Chief Financial Officer. Kendall has over 15+ years of multi-industry experience in building and leading companies in various start-up, turnaround, stable and high growth situations. Kendall spent the first part of her career in various senior financial roles at Bechtel Corporation. She then turned her focus to growing and strengthening early stage companies such as Citadon, a provider of on-demand software, and Air Toxics Ltd, an environmental air testing laboratory. Most recently, Kendall was CFO at Siterra Corporation, a software as a service company, which she helped turn into a profitable leader in its field. Kendall received a B.S. in Accounting and Finance from the University of California, Berkeley and an MBA from the University of Chicago. When not working, Kendall volunteers as a ski patroller, plays soccer and spends time with her two nieces, Lauren and Kiersten.

 

Diana Fair, Chief Operating Officer. Diana brings 25 years of management experience and executive leadership to Revolution Foods. Before joining Rev Foods, She was President & Chief Operating Officer of Eaturna, a new natural, fresh, healthy, prepared food company. Mike Milken tapped Diana to lead the team in developing the brand and to launch it into multiple market channels: airport, grocery, and retail. For 7 years prior to launching Eaturna, Diana was President and Chief Operating Officer of eatZi’s GP LLC. EatZi’s is an upscale specialty food retail concept credited with establishing the prepared foods retail category. EatZi’s markets average $15m per store in annual revenues. In both of these companies, Diana built operating systems, growth strategies, and training & development systems to grow the brand. Diana was responsible for overseeing the hiring, training, opening, marketing, and post-opening performance of each new market. In her executive role she was responsible for all aspects of strategic development, operations, marketing & branding, IT, culinary research and development, purchasing, HR, recruiting, finance, and facilities. Prior to joining eatZi’s, Ms. Fair dedicated eight years to growing the very successful Cheesecake Factory Restaurant company, building operating systems before, during and after the IPO.(NASDAQ:CAKE) As Vice President of Operations, Ms. Fair was responsible for the financial results and the service and quality performance of stores with over $120 million in revenue. She was responsible for conceiving and building a world class management training program and career development system to support the Cheesecake Factory’s rapid growth. Diana has an intense passion for great food, respectful & inclusive leadership, and healthful living. She feels she has come home to Revolution Foods, to blend her love of food and nutrition with the important mission of making healthy & delicious food available to school kids everywhere. When not at Revolution Foods, Diana is supporting the development of a program to treat malnutrition in children in Uganda and spends as much time as she can volunteering at a local dog rescue organization where she served as a board member for 5 years.

Neil Neufeld, Vice President of Operations. From line cook to COO, Neil has worked in the food and beverage industry since he was a teen. • Serving as Director of Operations for eatZi’s, an upscale specialty grocery store, he was responsible for managing and controlling costs, generating financial results, and increasing cash flow in all four high-volume units. As Director of Food Service for Central Market, HEB’s gourmet grocery concept in Austin, Texas, Neil created a leadership mentoring program for the company’s flagship unit and implemented a food-tasting program, resulting in a significant increase in food quality. He went on to serve as Senior Vice President of Operations for Balducci’s, a multi-unit specialty market with $135 million in annual revenues. There he successfully reduced store labor by creating and implementing an innovative new total-store labor system. Neil’s next step rounded out his repertoire to include developing franchise operations as Chief Operating Officer for Marvelous Market. He built and systematized their franchise model to grow from five locations to 100. In his most recent post as Vice President at VucurevichSimons Advisory Group, the industry-leading food service consulting and development firm, Neil was able to use his wealth of experience managing nearly all aspects of both restaurant and food retail operations to help everything from restaurants to grocery stores to food trucks launch and optimize their businesses. Using sales and marketing, financial models, and implementing operational systems, he helped many business owners realize greater profits. Neil enjoys live music, the Red Sox, and hiking outdoors with his wife, Beth, twins Andie and Logan, and brown dog, Iko.

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.

 

Erin Lewellen, Vice President of School Partnerships, specializes in developing strategic partnerships with school districts, child development and Head Start programs, city government programs, charter schools and foundations that result in high impact health and wellness programs for students and youth from all backgrounds. Over the past 3 years, Erin has helped implement healthy school and summer food programs at over 200 schools and public agencies. Prior to Revolution Foods, she 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 200 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. Erin serves on the Board of Directors for Oakland Leaf, a non-profit dedicated to empowering Oakland youth in their search for social justice. Prior to Sports4Kids, Erin worked for NICRO Women’s Support Centre in South Africa developing and implementing a policy that worked to prevent gender-based violence in major school districts. She is a community fellow for Full Circle Fund and has a BA from the University of Oregon.    

 HOME OFFICE TEAM

Ava Ammsso, Executive Coordinator to the CEO & CIO, is a graduate of UC Berkeley (Go Bears!) and brings with her a strong skill set that she developed through various work and volunteer activities while in college, including working on preservation of the Richmond Greenway, teaching elementary school science, and working on nutrition studies at the Center for Weight and Health at Cal.

 

Gary Beauregard, Director of Prepared Foods, brings expertise in successful strategies in food service built on a foundation of 25 years of experience in virtually every aspect of the food service industry. He has worked with such celebrated chefs as Wolfgang Puck, Nancy Silverton, Mark Peel, and Hiro Hisone at the original Spago. As Vice President of Food and Beverage for California Pizza Kitchen, Gary developed systems to ensure the quality and consistency of their menu through the establishment of a commissary system followed by developing a network of hand-selected manufacturers to produce CPK’s proprietary products. During his fourteen year tenure there, he developed all recipes with the founders and received a National Restaurant Association Menu Master’s Award for his work with pizza. Gary was also honored to work with Kraft Foods to produce the original line of frozen CPK Pizzas for retail sales in supermarkets. Previous to joining the team at Revolution Foods, Gary oversaw the construction of, and ran his own restaurant for six years. He is thrilled to be a part of the Revolution to bring healthy and delicious meals to an ever-expanding population of school children. 

Shoshana Bochner, School Partnerships Coordinator, found her place on the Revolution Foods team through her passion for education and the development of a sustainable food system. Shoshana has spent years working in the non-profit sector in roles ranging from event recruiter to project manager. Most recently she worked as the office coordinator for California Certified Organic Farmers and as a project manager for Roots of Change, an organization working to create more sustainable food and agriculture systems for the state of California. Outside of work Shoshana enjoys cooking, running, reading, camping, travelling and exploring San Francisco. She holds a BS in education from the University of Oregon.

 

 

Ben Cain, Vice President of Financial Strategy and Analysis. He began his career in the nonprofit sector, where he spent two years in Latin America with Amigos de las Américas, working on variety of international development initiatives. He also has experience in the technology sector, having worked for such companies as Intel Capital and PayPal. In college, he studied the efficacy of community-based health programs, and lived in a vegan co-op. During graduate school, he studied social entrepreneurship and co-chaired the Global Social Venture Competition. Ben has a BA from Stanford University and a MBA from UC Berkeley.

 Jazmine Corbin, Human Resources & Administrative Assistant, joined Revolution Foods in March 2009. She graduated from UC Berkeley with a BA in Sociology. Jazmine has also committed her time into tutoring, as well as, building curriculums for youth in Oakland with the program called Juma Ventures. Over the past year, Jazmine has demonstrated the ability to build excellent relationships with both parents and children facing difficult backgrounds while providing services within the FamiliesFirst Inc. Also, Jazmine has served as the Head Junior Varsity Coach of the girls’ basketball team at Emery High School.

 

 

Sarah Davis, Research and Development Chef, graduated from Columbia College Chicago with a Bachelor of Arts degree in Cultural Studies with a focus on the Anthropology of Dance. After graduation, Sarah studied abroad in Bahia, Brazil with master teachers learning the styles and forms of the Afro-Brazilian religion Candomble, learning about their religion through song and dance. The flavors of Brazil fuse ethnic cuisines ranging from West Africa, Latino, and European. Upon returning to her Bay Area home, Sarah’s desire to become skilled in the culinary world grew stronger as she learned more about the healing properties of food for specific health conditions. She continued her education to become a Certified Natural Chef from Bauman College of Holistic Nutrition and Culinary Arts. She finished her externship at the legendary vegan Millennium Restaurant with Chef Eric Tucker. Since her graduation she has assisted at the World Veg Fair, ran a small production of artisan nuts for Oren’s Kitchen and worked as a Food stylist for co authors, Mark Reinfeld & Jennifer Murray’s newest publication The 30 Minute Vegan: A Taste of the Far East. Sarah has proudly been a vegetarian for life. She is passionate about finding delicious alternatives in providing healthy meals for children around the nation.

 Kim Doyle, Nutrition and Compliance Manager. Kim joined Revolution Foods in February 2009. She has worked with children of all ages doing nutrition education and has seen how healthy food choices can benefit individuals, families, communities, and the environment. Disappointed in the quality of school food, she became involved with school lunch reform 6 years ago when her kids started school. Most recently, she worked with schools in Washington redesigning their menus to increase healthy offerings. Kim has a B.S in Dietetics from San Francisco State University and a M.S in Nutrition from Bastyr University.

 

 

 

Torey Owens, Operations Manager, got his start with Meals on Wheels at 14 on his 15 year career in foodservice production and management. After graduating Culinary school he worked his way from line cook to management at Eatzi’s then on to Central Market . Some of his experiences range from offshore, hotels, restaurants, foodservice contractor in Afghanistan and Torey has owned his own restaurant. He has served as youth leader in Texas Youth Commission, Youth with a mission in Scotland and Houston. Torey has worked with nonprofits, community and church organizations. Torey feels like he’s found the perfect recipe in Revolution Foods combining his love for community, youth and his passion for food. 

 

Nicole Fabian, Operations Manager, has a BA in Philosophy from New York University and a MS in Hospitality Management from the University of Houston. She has worked in foodservice in Houston, New York, and Chicago, and she helped to open the first Whole Foods Market in New York City. She also loves to travel and has incorporated philanthropic endeavors into her travels in Honduras and the Dominican Republic with Amigos de las Americas. Prior to joining Revolution Foods she was opening restaurants for a Houston-based restaurant group, as well as running her own hospitality consulting company. Outside of work Nicole loves cooking, traveling, and reading.

Nico Gallegos, Director of Talent Management. Nico brings over 20 years of food service and retail human resources leadership experience to Revolution Foods. After owning and operating his own restaurants he led the human resources and training departments of three major brands during their highest growth phases. He helped Chevys Mexican restaurants grow from 2 to 50 stores as Director Human Resources, Director of Training, and Director of Operations; he helped Noah’s Bagels grow from 18 to 100 stores as Director of Training and Director of Human Resources; he helped Jamba Juice grow from 40 to over 200 stores as Director of Training and Organization Development. Nico spent 4 years as an Organization Development Consultant where he focused on Executive Recruitment and Coaching, Employee Relations, and Training & Leadership Development for various organizations. Prior to joining Revolution Foods Nico helped Whole Foods Market in Northern California grow from 17 to 34 stores as their Performance & Talent Management Coordinator. Nico received his BA in Management from University of Phoenix and his MA in Psychology from John F. Kennedy University. His greatest passion is helping companies maintain their culture and traditions through thoughtful hiring and employee professional development. Nico lives in Alameda with his wife and son and their two Basenjis. When not spending time with his family Nico enjoys bicycling, field archery, and loves a good game of Scrabble.

Odiaka Gonzalez Director of Training, served as the Program Director for Sports4Kids, a non-profit dedicated to increasing opportunities for physical activity and safe, meaningful play. Odiaka has been dedicated to the health and wellness of Bay Area children for the past 8 years with his work with Sports4Kids. Odiaka graduated with a BA in Psychology from Morehouse College.

 

 

Emmy Highsmith, Manager of Customer Experience, joined the Revolution Foods team in August of 2008. She graduated from San Francisco State University with a degree in American Studies. Emmy comes to the team with an interest in health and wellness for children and has experience working with youth as a martial arts and self-defense instructor at Oakland Kajukenbo Kwoon, and as a site coordinator for Sports4Kids.

 

 

Joyce Huang , Manager of Bids & Contracts. Before joining Revolution FoodsJoyce was the Assistant Vice President of New Resource Bank (NRB) for more than two years. There she tailored client-specific financial services for each of the bank’s 400 small business commercial clients. At NRB, Joyce enjoyed the opportunity to work with some of the most creative and cutting edge businesses, focusing on more than just the bottom line. She learned to do more than just help her clients navigate regulations and compliance; she learned to share and embrace their mission for a brave new world. Joyce’s interest in the culture of food and healthy eating began as an undergraduate at UC Berkeley. After graduating in 2004, she continued to explore the Bay Area’s food-centric culture, educating herself at every opportunity on not only culinary cuisine, but sustainable practices and nutrition as well. In 2010, she started a food blog titled “All Things Food” where she writes about her experiences and relationship with food.

 

Shannon Koeller, Director of Purchasing, began her career working with the Big Brother/Big Sister program both in California and New York City. She worked with children of all ages to provide one to one mentoring in addition to running a teenage girls group. With an interest in food manufacturing, Shannon made the change to the purchasing world beginning with a buyer position at Todd’s, a division of HJ Heinz. Within 6 months, she was promoted to Purchasing Manager where she oversaw the purchasing for two manufacturing plants. Her next step was Hilton Worldwide as the Purchasing & Supply Manager in which she negotiated all food contracts on behalf of the eleven various Hilton Family of Brands. She was responsible for approximately 150 million in spend. Most recently, she was Director of Purchasing for Wolfgang Puck Worldwide overseeing all food and beverage contracts. Shannon has a BA from the University of California, Irvine in Psychology & Social Behavior. She is thrilled to combine her passion for healthy food, helping children and purchasing in her new role with Revolution Foods.

 

Susanne Spicer, Purchasing Assistant, has over 20 purchasing experience, and has worked as a buyer-planner in many of those years. With 13 years in the food industry, she has an understanding of a wide range of food products, as well as food related products, such as packaging material, machinery, etc. Susanne has also served as a vital link in the supply chain and has been a cherished member of many Material Review Boards. Susanne also has a rich background in photography, has her Master Craftsman (much of her photography was food photography) and has taken many awards for her innovative designs.

 

  

 Suzanne Kling, Director of Human Resources, 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.

Darlene Milton, Accounting Manager joined the Revolution Foods team in January 2009. She brings with her over twenty five years accounting experience from working in the Medical Environment, Manufacturing, Restaurant Management, Homeopathic Medicine and the Winery Business. Her passion is her love for children and the importance of giving them the opportunity to eat healthy.

 

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.

 

Justin Montante, Nutrition & Compliance Administrator, received his B.A. in Environmental Studies from UC Santa Barbara, where he began to build interest in working towards a sustainable food system through a series of agriculture classes. During his undergraduate career he was involved in an internship focused on bringing more local and organic produce into UCSB’s dining commons, through projects such as compiling a map of local purveyors, and an assessment of local produce procured by the dining commons. Justin joined Revolution Foods in May 2011, and is excited to continue the company’s work to provide opportunities for school children to not only eat healthy, but to connect with where food comes from and how it affects us all. Outside of work, he enjoys traveling far corners of the world, biking, and great food.

 

Anne-marie Ramo, Evolution Chef, has over 25 years culinary experience, hitting all aspects of the industry from fast food to white tablecloth restaurants as well as recipe development, teaching and food writing. She’s spent the last 12 years in R&D kitchens creating consumer packaged food products, working with companies including Aidells Sausage Company, DeLallo Foods, Costco, Trader Joe’s, Englehart Gourmet Foods and Fork In The Road Foods. Her recipes and writing regularly appear in cookbooks and magazines under her own name and as a ghost writer for Bay Area chefs. She is well versed in kitchen and restaurant OPS, system development and food marketing. Anne-marie is passionate about healthy eating and is extremely excited to join our team and lend her expertise and skills to our mission to create healthy meals for kids across the country.

 

Renee Moreno, R & D Chef, found her love of cooking early in life, in her mother’s kitchen. She earned her degree in Baking & Pastry Arts at Johnson & Wales University in Providence, RI. Renee eventually made her way back to the West Coast, and fed her passion for simple, seasonal, and organic food at establishments such as Oliveto in Oakland and Jardiniere in San Francisco. She then moved from restaurants to teaching at California Culinary Academy, where she shared her devotion to the culinary arts with her students. As R & D Chef, Renee excited to bring her love for good, wholesome food to all students, everywhere. 

 

 

Cris Hartung, R & D Chef, credits both his grandmother and father for getting him started in cooking at a young age. They taught him the basics until he got his first real cooking job when he started high school. After going to college for a couple of different majors, he finally decided to transfer to culinary school at Johnson and Wales University in Charleston, South Carolina. After doing his internship at Walt Disney World in Florida, Cris moved to California to work as the Executive Chef for the Dr. McDougall Health and Wellness Program. After working the program for a couple years he decided he wanted to increase his nutrition knowledge so he went on to get a BS in Nutrition at Cal Poly, San Luis Obispo. Cris has spent the last several years working as Executive Chef for Compass Group. During his free time he enjoys spending time with his wife and two boys. His passion comes in making simple, rustic healthy foods and learning to cook tasty meals for his picky toddler.

 

Jen Paragallo, Director of Business Innovation. Jen started her career as a management consultant for Bain & Company in New York, where she worked for Fortune 500 clients on projects ranging from developing overseas outsourcing strategies to organizing new product launches.  She then moved west to join San Francisco-based Method Products as the brand manager of its line of eco-chic cleaning products.  At Method, she developed and commercialized new products and helped grow the business and cut product costs substantially over her time there.  Jen received her BS in Marketing from Georgetown University and recently finished her MBA at Stanford’s Graduate School of Business, where she interned at Treasury Wine Estates in Napa, CA.  Jen is passionate about entertaining with healthy food and hosts regular hands-on cooking events with her friends and former classmates. 

Daniel Paul, System Support Specialist, joined Revolution Foods in April 2010. He recently graduated from San Jose State University with a BS in Management Information Systems and was recognized as a Dean’s Scholar for outstanding academic achievement in 2009. He most recently worked game night operations for the Golden State Warriors basketball franchise assisting season-ticket holders. Daniel hopes to continue systematizing processes in an effort to increase efficiency throughout the organization.

 

 

Shelly Puri, Marketing Manager, worked at Whole Foods Market as Associate Director of Marketing. At Whole Foods Market, she concentrated on expanding their Mission-based programs (Whole Planet Foundation, Healthy Eating, FEED 100/UN World Food Programme, etc) and developing campaigns to bring greater transparency into foods systems. Her interest in creating permanent vs. band-aid solutions to current issues stems from her experience as a support counselor at EDSN in Sydney, Australia. There, she worked with youth on issues ranging from eating disorders to other addictive behaviors and as an advocate to the media and government trying to incorporate stricter measures surrounding how youth is exposed to food in schools and the impossible ‘ideals’ of women in the general media. Shelly's drive to bring full transparency into foods systems derives from a family who worked in the agriculture business in the farming state of Punjab, India where she learned the importance of ensuring both safe and dignified working conditions for farmers and the positive social impact on families when fed safe, healthy food.
To feed her creative side Shelly is an avid photographer and spends endless amounts of time in the kitchen trying to recreate her grandmother's recipe for alu gobi roti and perfect any and every vegan/gluten-free dessert that is there to be made.
Shelly is proud to be using her marketing/design experience and drive to help change the way kids interact with food to create permanent solutions in school food-based policy. Shelly holds a B.A. in Marketing and Communications from Syracuse University and a Masters in Multidisciplinary Design from the University of New South Wales.

Beth Seligman, Director of Strategic Integration, 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.

Amy Swartz, Nutrition and Compliance Manager, joined Revolution Foods in April 2011, after returning to California following graduate school in Baltimore. Her time working with the Baltimore City School District’s Food and Nutrition Services Department during graduate school fueled her interest in child and school nutrition. Amy is thrilled to join a team that is just as passionate about bringing healthy school lunch to children as she is. Amy has a BS from the University of California, Berkeley and a MSPH from Johns Hopkins Bloomberg School of Public Health. 

Tracy Stack, Senior Manager of Management Information Systems. Tracy spent nearly 12 years as Product Manager, Implementation and Installation Manager for Eatec Food Procurement Systems. Prior to working with Systems, she worked in all areas of Hospitality Management for Hotels. Tracy will be leading the vision and implementation of all of the systems that support our business including AppleCore, NutriKids and Xegy.

 

Reid Takahashi, Assistant Controller, has over 15 years of accounting and finance experience. He started his career in audit with KPMG and has worked in various industries including software, semiconductor and most recently retail with Whole Foods Market. Reid received his BA in accounting from the University of San Francisco. During his free time, he spends them with his daughters and in his woodworking workshop. 

 

 

Nancy Wei, Director of Nutrition and Compliance is a Registered Dietitian and joined the Revolution Foods team in February, 2007. She is fascinated by the intersection of agriculture, industry, food security, sustainability and public health. Nancy’s food experience ranges from working to improve community nutrition programs, leading nutrition research projects for Children’s Hospital Oakland Research Institute, working in dining service operations at the University of California, Berkeley, creating customized nutrition plans for individuals, developing content for health education materials and teaching at the Edible Schoolyard. People’s Grocery and NBC/Telemundo News have invited her as a guest to provide food demonstrations focused on healthy eating. Nancy believes that eating well means enjoying your food while nurturing your body, mind and spirit. In her spare time, Nancy volunteers as Board Treasurer for the Asian Culinary Forum, a non-profit that presents educational, multidisciplinary programming that celebrates the rich history and culture of food and drink. Nancy received her B.S., M.P.H. and R.D. from the University of California, Berkeley.    

Warren Wong, Account Payable, graduated from U.C. Davis with a B.S. in Nutrition Science and a minor in Manager Economics. At Davis, he was heavily involved with campus events as an Academic Peer Advisor and worked with nutrition and public health scientists on a several research projects. He spent time interning at the U.C. Davis Medical Center and at Bio-Rad Laboratories. He has also volunteered for the Red Cross and received a 5-year service pin for his involvement. He currently volunteers at his local community hospital, helping patients select their meals.

 

Kelly Xue, Accounting Assistant, is a Certified Public Accountant. She graduated from CSU East Bay with a B.S. in Business Administration focused in Accounting and Finance. While attending college, she was a proud member of Beta Alpha Psi, an honor organization for finance and accounting professionals. Kelly volunteered in the Tax Aid Program and provided high-quality tax return preparation for low-income families during 2009 tax season.

 

 

 

 Selena Soni, Product Development Coordinator, graduated from the University of Southern California with a BA in Biology. Her long term commitment to health equity has led her to be involved in underserved community outreach. With nutrition being an integral aspect of public health, Selena shared in Revolution Foods’ vision to provide communities with healthy food and nutritional education. Recognizing the importance of education in improving health literacy, she worked as an Academic Coach for the Inner City Education Foundation in Los Angeles. As a Clinical Care Extender in Long Beach, she was involved in clinically focused efforts to cultivate a culturally competent health care work force. While working in patient care, she observed the need to create a more efficient health care system and later worked in Health Technology building an electronic medical record system for Community Health Centers. In an effort to gain a better understanding of how health science is developed, she volunteered as a research assistant in a lab studying HIV transmission from mother to child, at Children’s Hospital Los Angeles.

                                                      

Andrew Bowman,System Support Specialist,  is a recent graduate from Ex'pression College in Emeryville, CA. From a very young age he has been taking apart computers and putting them back together. Andrew has persued learning everything and anything that has to do with computer technology, and hopes to use his knowledge to help increase efficiency throughout Revoultion Foods. Andrew rarely has down time, when he's not busy you will usually find him using his artistic talents for various side projects.