As a food innovator, Amy Klein’s experience and successes sit at the crossroads of food, strategy, nutrition, and brand to develop market-performing products and scalable businesses. Ms. Klein has spent the last 15 years in the food industry, leading innovation and product development teams in both the fresh foodservice, meal kit, and CPG channels. Her career is focused on new approaches to meeting evolving consumer needs with an eye to emerging agricultural and processing technologies. She has collaborated with many leading companies in the food world such as Mars, Unilever, Dannon, McCormick, Stonyfield, Heinz, Organic Valley, Chobani, and Panera.
Currently Ms. Klein is vice president for product innovation at Before Brands in Menlo Park, CA. Before Brands is creating a line of convenience foods to introduce the most common food allergens to infants under a new consumer brand, SpoonfulOne.
Ms. Klein was previously the founding executive chef and VP of innovation at Revolution Foods, joining her fellow co-founders to disrupt the status quo in the $18 billion school foodservice marketplace. She led a cross-functional team that created a new food platform for the industry. Her culinary excellence and business acumen helped Revolution Foods deliver access to kid-inspired, chef-crafted meals nation-wide and achieve rapid growth with $150 million in revenue.
Outside the kitchen, Ms. Klein has extensive experience working with food leaders to identify how to create scalable sustainable food systems, and served as a three-time delegate to Slow Foods Terra Madre in Turin, Italy. She also ran a successful catering business for three years; was a chef-instructor at Sur La Table, Copia, and Parties that Cook; and worked in fine dining, most notably at Insalata’s restaurant in Marin County, CA. Ms. Klein attended culinary school at San Francisco’s Tante Marie’s in North Beach, and has a BA in English Literature from Lewis and Clark College. She is the mother of two and lives with her husband in Oakland, CA.