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Our Team - Mid-Atlantic

Erika Watson, General Manager, has over a decade of experience in both the private and not-for-profit sector. Prior to joining Revolution Foods she spent six years with the Corporate Executive Board in various Account Management roles before establishing a dedicated Sales & Account Management training function. In 2002 she founded the Washington, DC Dress for Success Affiliate. The Washington, DC affiliate continues to provide professional interview clothing and career development skills training free of charge to more than 2000 low-income women making the transition from public assistance to employment each year. Erika has a B.S. in Microbiology from Howard University and a M.A. in Human Resources Development from George Washington University.

Lisa Ojeda-Brown, Office Manager, has over 10 years Management and Human Resources experience as a Director at multiple universities; University of Maryland University College, University of Maryland College Park, Bowie State University and Howard University. While at University of Maryland University College, she designed a student- centric model for “World Class” customer service and assisted with the implementation of UMUC’s new sites in Europe and Asia. As the Program Director at Bowie State University, Lisa was able to successfully increase the student placement scores from 29% to 88% and was active in several mentoring programs for Junior High and High Schools. Her love for working with children motivated her to partner up with Angela Knight in creating “And Still I Rise” mentoring program in Prince Georges County, MD. Lisa has a B.S. in Business from Bowie State University and a MBA and MS in Management from University of Maryland.

Sarah Schancupp, School Account Manager, comes to Revolution Foods from the Corporate Executive Board, where she spent several years in Account Management positions. She has a passion for working with children, traveling and participating in outdoor activities. She graduated from George Washington University with a B.A. in Psychology. During college she assisted in a study for children on nutrition and feeding disorders and spent several summers as a camp counselor.

Dana Walcott, School Account Manager, has always had a passion for food and started working as a cook at the age of 16. After graduating with a Bachelors degree in Professional Studies Culinary Arts Management from the Culinary Institute of America, Dana worked in freelance positions for The Food Network, Real Simple Magazine, and Essence Magazine doing editorial work and recipe development and testing. She found an interest with child nutrition working with the New York City Department of Education School Food program.

Steven Roberts, Director of Operations, is an industry professional of more than twenty-years. A former certified Corporate Executive Chef with high-profile industry leaders such as Capital Restaurant Concepts, Balducci’s of New York, Le Pain Quotidian and the Greenbrier Hotel/Rock Resorts. Steven has served as V.P. of Culinary & Restaurant operations and Senior Executive Director of U.S. Operations for multiple national specialty retail and restaurant groups. With several appearances on shows such as Food TV Network’s “Follow that Food” and local cooking classes and spots on Fox-5; News Channel 8 and Kara’s Kitchen, Steven is a known authority, award winning chef and expert in the disciplines of the foodservice operations and culinary arts. Steven has continued his professional education at the Culinary Institute of America, Greystone campus as well as at Rutgers University in Princeton N.J.. Steven has two decades of experience in restaurant, hotels, USDA operations, business and customer education. With a background in manufacturing, warehousing and wholesale operations, Steven has consulted for many professional and well known restaurants and foodservice companies such as Great American Restaurants, Sir Corp, and La Pasta Artisan pasta company.

Rosalind Thompson, Purchasing Manager, Joined Revolution Foods in October 2009 . Rosalind began her career in the Food Service Industry at B&B Washington’s Caterer as a Purchasing Manager , and has worked with other Food Service Management Companies as a Production Manager and Retail Manager. She has over 13 years of Catering and Purchasing experience. Rosalind received an AA in Accounting at Strayer University. She also sits on the Board of Director for OMTA and The Oxford Manor Foundation as the Vice President.

Tawana Green, Production Manager, has over 10 years of experience in Catering and Retail Operations. Having worked for companies such as Whole Foods and Organic to Go, Tawana gained experience in high volume organic and all natural catering, In addition her experience in purchasing led her to the position of Store Manager for Organic To Go. Her responsibilities as a Store Manager included overall cost control and profitability. Her personal belief of helping support the health and well being of both customers and team members is what brought her to Revolution Foods.