Location Oakland, California, United States Regions San Francisco Bay Area, West Coast, Western US Gender Female
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Amy Klein is the Executive Chef at Revolution Foods. 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. A Culinary Degree from Tante Marie's Culinary School.
