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Our Team

Kristin Groos Richmond, Founder and CEO, served as the Vice President of Programs and Development at RISE, a nonprofit organization dedicated to recruiting and retaining outstanding teachers in public schools nationwide. During her tenure at RISE, she worked with over 50 charter and district schools and expanded the program from the San Francisco Bay Area to Los Angeles and Chicago. Kristin worked at Leadership Public Schools in San Francisco where she redesigned the food service program at four public high schools. Kristin co-founded a special education school in East Africa and began her career as an investment banker at Citigroup in NYC. She has a BS from Boston College and an MBA from UC Berkeley.

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 as a cooking instructor and caterer. She has taught cooking classes at Sur La Table and served as a sous chef at Insalatas Restaurant in San Anselmo. Amy has a BA from Lewis and Clark College and a culinary degree from Tante Marie's culinary school.



Charlie Prosch, V.P. of Operations, has twenty eight years of experience in the food service industry, having served as Director of Operations in the Northern California Region by leading national food service provider Guckenheimer Enterprises. Charlie also has extensive experience as a Chef and a Restaurateur owning his own successful restaurant in Marin County for eight years and a 3 year stint at Sam’s Anchor Café. Charlie is a certified Food Service Professional by the National Restaurant Association and was formally trained by the United States Navy to manage large kitchen operations.

Caroline Nelson, General Manager of Los Angeles, began her career as a Management Consultant with Kurt Salmon Associates/Swander Pace & Company. During her tenure with KSA/SP&Co she worked with several clients in the food and beverage industry, as well as apparel and retail industries, to augment logistics systems, develop training programs, increase capacity and sales, as well as advice on acquisition deals. Caroline interned at Goldman Sach’s Consumer Retail investment banking division in 2006. At college, Caroline led an independent study looking into the feasibility of business models to address childhood obesity, and founded a non-profit entity to provide tuition funds to low income students to complete higher education. Caroline has a BSc from The University of Nottingham and an MBA from Stanford University.

Nancy Wei, Operations Manager, 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 nutritionist, Nancy has led research projects for the Children’s Hospital Oakland Research Institute (CHORI) and several other public health initiatives, and has taught at The Edible Schoolyard. She received her BS, MPH, and RD from UC Berkeley.


Julie House, Kitchen Manager, has eight years of increasing responsibility in the food service industry, having served as Head Chef for Sun Microsystems, and General Manager at Gilead Sciences, both facilities run by leading national food service provider Guckenheimer Enterprises. A trained chemist, Julie received her BS from Colorado State University, and her culinary arts degree from the California Culinary Academy.

Antonio Tapia, School Account Manager, comes to Revolution Foods straight from the classroom and from a career in teaching middle school. He taught in the South Bronx before moving to the Bay Area and co-founding a charter school in San Lorenzo. Antonio graduated from Cornell University with a degree in Industrial and Labor Relations and currently lives in Alameda. He is also a certified fitness trainer.



Erin Lewellen, Director of Sales and School Accounts, 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.

Elizabeth Warren, School Account Manager, interest in a healthful sustainable food system began at the University of California Davis where she completed an honors thesis on underreported issues focused on topics such as modern agriculture, childhood obesity, and nutrition. Upon graduation she served as the client service and sales representative for the investment advisor West Coast Asset Management, Inc. Thereafter she encouraged motivated young adults to apply for the Orfalea Foundation’s Montana Yellowstone Expeditions, a 25-day wilderness based program that develops life skills. Most recently, Elizabeth was a ski instructor Deer Valley Resort. She sits on the board of directors for the UC Oil Forum and is a member of the Young Nonprofit Professionals. Elizabeth graduated with highest honors with a BA in Communications from the University of California Davis.

Amy Omand, Controller, is a Certified Public Accountant in the state of California and has eight years of experience in finance 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.

Bobby Naidoo, Delivery Driver, has been delivering Revolution Foods meals since our first day of business. Bobby came to Revolution Foods from South Africa, where he worked in the automotive industry.




Antwan Jackson has been a Delivery Driver for Revolution Foods since August 2007.

Robert Coffman has been a Delivery Driver for Revolution Foods since August 2007.

Mike Phillips has been a Delivery Driver for Revolution Foods since November 2007.

Sean Kling has been a Delivery Driver for Revolution Foods since January 2008.

Brent Goudreau joined Revolution Foods as a Sous Chef in November 2007.

Angelica Ruiz, Prep Cook, has been working at Revolution Foods since the summer of 2007.





Ching Phommasyha joined the Revolution Foods team as a Prep Cook in the summer of 2007.





Luis Tobar, Prep Cook, has been working at Revolution Foods since the summer of 2007.





Maria Vieyra, Prep Cook, has been working at Revolution Foods since the summer of 2007.





Deborah Diamond, Prep Cook, has been working at Revolution Foods since the summer of 2007.





Yolanda Camacho has been a Prep Cook at Revolution Foods since September 2007.





Feira McAroy has been a Prep Cook at Revolution Foods since September 2007.





Ana Funes has been a Prep Cook at Revolution Foods since September 2007.





Choy Phan has been a Dishwasher at Revolution Foods since September 2007.

Cheryl Hung joined the Revolution Foods team as a Prep Cook in October 2007.





Jennifer Le joined the Revolution Foods team as a Prep Cook in October 2007.





Jesse Camacho joined the Revolution Foods team as a Dishwasher in October 2007 and has been promoted and working as our Porter since January 2008. 




Herbert Scott joined Revolution Foods as a Janitor in October 2007.





Sinette White joined the Revolution Foods team as a Prep Cook in October 2007.