who we are > leadership team
Kristin Groos Richmond, Cofounder + CEO
Kristin founded Revolution Foods in 2005 with Kirsten Tobey to transform the way we feed our students and children in this nation. Kristin continues to lead the growth and development of the Company seven years later as it now serves 200,000 healthy meals daily to youth across 9 states and employs 1,000 community members.
Prior to founding Revolution Foods, Kristin’s career spanned from corporate finance to education reform including co-founding the Kenya Community Center for Learning (KCCL), one of the first special education schools in East Africa, and serving as Vice President at RISE, a nonprofit dedicated to recruiting and retaining quality teachers in public schools. Kristin is on the White House Council for Community Solutions and is an Aspen Institute Entrepreneurial Leaders In Public Education Fellow, an Education Pioneers Fellow and an Ashoka Fellow. She is a board member of Lighthouse Community Charter School and the UC Berkeley Global Social Venture Competition.Kristin was recently named one of the World Economic Forum's Young Global Leaders (for 2012) and with co-founder Kirsten Tobey is one of Time Magazine's Education Activists of 2011 and NewSchools Venture Fund's Entrepreneurs of the Year (2010). Kristin has a BS from Boston College and an MBA from UC Berkeley. She lives in Northern California with her husband and two sons.
Kristin Groos Richmond’s work focuses on creating sustainable solutions which allow current and future generations of youth to obtain equal access to healthy food, education and career opportunities.
Kirsten Saenz Tobey, Cofounder + Chief Innovation Officer
Kirsten founded Revolution Foods in 2005 with Kristin Groos Richmond, to provide equal access to healthy food for all school children. Kirsten continues to drive the vision and product experience for the company, overseeing innovation, marketing and human capital among other key aspects of the business. Seven years after its founding, Revolution Foods now serves 200,000 healthy meals daily to youth across 9 states and employs 1,000 community members.
Prior to founding Revolution Foods, Kirsten's career spanned from teaching and leading education programs in the US and Latin America to evaluating the scalability of school feeding programs with the United Nations Hunger Task Force in Ghana. Kirsten is an Aspen Institute Environmental Fellow (Catto), Ashoka Fellow, Mentor for Women's Initiative Fellowship Program through the George W. Bush Institute, member of the Culinary Institute of America's Sustainable Business Council and with co-founder Kristin Groos Richmond, is one of Time Magazine's Education Activists of 2011. In 2010, NewSchools Venture Fund named Kirsten and Kristin Entrepreneurs of the Year. Kirsten holds a bachelors degree from Brown University and an MBA from UC Berkeley. She lives in Berkeley with her husband and two daughters.
Kirsten's work centers around developing innovative, attainable ways to fundamentally change the way Americans eat, including increasing access to healthy food for current and future generations.
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.
Diana Fair, Chief Operating Officer
Diana brings 25 years of management experience and executive leadership to Revolution Foods. Before that, she was President & Chief Operating Officer of Eaturna, a new natural, fresh, healthy, prepared food company. Prior to that, Diana was President and Chief Operating Officer of eatZi’s GP LLC, an upscale specialty food retail concept credited with establishing the prepared foods retail category. She was also Vice President of Operations dedicated eight years to growing the very successful Cheesecake Factory Restaurant company, building operating systems before, during and after the IPO.(NASDAQ:CAKE). 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. When not at Revolution Foods, Diana is supporting the development of a program to treat malnutrition in children in Uganda.
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 Americas, 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.
Amy Klein, Executive Chef
Amy 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 and is an active member in the Slow Food community, which promotes “Good, Clean and Fair” food. Amy has a BA from Lewis and Clark College and a culinary degree from Tante Marie's culinary school.
Erin Lewellen, Vice President of School Partnerships
Erin 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. Erin also serves on the Board of Directors for Oakland Leaf, a non-profit dedicated to empowering Oakland youth in their search for social justice and is a community fellow for Full Circle Fund. 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. She also 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.
David De Souza, Vice President of CPG
David joins Revolution Foods from Kashi, where he was the General Manager. Over the course of a twenty year career in consumer packaged foods, he has worked in a variety of marketing, innovation and general management roles at Kashi and Kellogg Company in the U.S., South Africa and Australia. He has a track record of success with established and new food brands within the natural /organic industry and the broader health and wellness food category. His revolution is about helping people see healthy eating as something that that they want to do rather than something they ought to do. David is also passionate about working on businesses that have a positive impact on the world.
Neil Neufeld, Vice President of Operations
Neil has worked in the food and beverage industry since he was a teen. Prior to Revolution Foods, Neil served as Vice President at Vucurevich|Simons Advisory Group, an industry-leading food service consulting and development firm. He also served as Chief Operating Officer for Marvelous Market developing franchise operations and later went on to serve as Senior Vice President of Operations for Balducci’s, a multi-unit specialty market. Additionally he served as Director of Operations for eatZi’s, an upscale specialty grocery store and as Director of Food Service for Central Market, HEB’s gourmet grocery concept in Austin, Texas.
pat donovan, Regional Vice President
Pat brings 20 years of management experience and executive leadership to Revolution Foods. Before joining Rev Foods, he held senior leadership positions in operations, business development and human capital management in industries ranging from hospitality to engineering. Over the last decade Pat has dedicated himself to improving the public education system. As a school board member he was involved in the implementation of one of the nation’s most innovative teacher performance management systems. Since 2008 he has been a board member of Colorado Succeeds, an education non-profit comprised of senior business leaders. He has served as an expert advisor to the Colorado Governor's Technical Advisory Group on Educator Effectiveness and is currently the Chair of the Rocky Mountain Prep Charter School. Pat strives to bring a global perspective to his work and education advocacy. Pat holds an MA in Industrial and Organizational Psychology from University of Colorado and a BS in Business from the University of Colorado.
Geoff Perry, Regional Vice President
Geoff brings over 20 years of leadership and executive experience in educational sales to Revolution Foods. Before joining Revolution Foods, Geoff was the Regional Vice President for Houghton Mifflin Harcourt - the U.S.'s leading educational publisher. In his various roles Geoff has had responsibility for sales, forecasting, recruitment and formation of sales forces, as well as directing large state and district campaigns. Prior to working for Houghton Mifflin Harcourt, Geoff has worked for leading educational companies such as Scholastic, Scott Foresman, and Cambium/Voyager. Since 2003, Geoff has been a board member on the Marshall University Big Green Scholarship Foundation, which oversees athletic scholarships and fundraising for the University. He lives in Charleston, WV with his wife and son.
Maureen Sedonaen, Regional Vice Presiden
Prior to joining Revolution Foods, Maureen spent over 20 year’s as the Founder and CEO of Youth Leadership Institute (YLI). A nationally recognized authority and thought leader in the field of Strategic Leadership and Youth Development, her work has focused on the intersections between Social Change, Public Policy and Community in the areas of Health, Education, Civic Engagement and Leadership. Involved actively in the Social Enterprise space, she is a former Board member of the Social Enterprise Alliance-Bay Area and currently serves as Chair of the Board for The Center for Volunteer and Non-Profit Leadership. In 2011, Maureen was inducted into the Marin Women’s Hall of Fame. She is a graduate of Harvard Business School’s Strategic Perspectives in Non-Profit Management and holds an MBA in Strategic Leadership from Dominican University of California.
Christine Sullivan, Regional Vice President
Christine brings over 15 years of experience in finance and strategic marketing to Revolution Foods. She began her career as a financial analyst and worked for a variety of Wall Street firms, completing numerous transactions and advisory assignments in the technology, internet and food and beverage sectors. Prior to joining Revolution Foods, she worked as a consultant to early stage companies, advising them on growth strategies and other critical decisions. As her career has evolved, she has sought to balance her professional life with a commitment to volunteerism that has included women and children’s issues, women’s business initiatives and prison entrepreneurship programs. She is very happy to be combining her professional expertise with the mission of Revolution Foods and is excited to be helping launch and grow Revolution Foods in Texas. Christine received an MBA from the Anderson Graduate School of Management at UCLA, where she concentrated in Finance. She also holds a BA in Mathematics and Philosophy from Wellesley College. She lives in Houston, Texas with her husband, Shawn, and son, Flynn.