Mixt Greens is an Eco-Gourmet® restaurant that serves environmentally responsible fine food. Eco: our business puts the earth first from the food we serve (organic, sustainable, local) to the take-away containers we use (made from 100% compostable corn) to the spaces we occupy (built with renewable, recycled, and environmentally friendly materials). Gourmet: our menu is the creation of executive chef Andrew Swallow, our food is prepared in house with the freshest, highest quality, organic, and locally sourced ingredients, we research the source of each ingredient to ensure it lives up to our high standards. ---------------------------------------------- Mixt Greens is the collaborative effort of a brother who's passionate about food and his sister and her husband who are passionate about environmental sustainability. Andrew Swallow, Leslie Silverglide, and David Silverglide are a unique combination of culinary talent, environmental expertise, and business savvy. The team hopes to build Mixt Greens into a trusted brand that sets the bar in environmentally responsible fine food. Andrew Swallow Andrew is the executive chef and is responsible for operations and menu development. He has over thirteen years experience in the restaurant industry working in both the front and back of house. He has cooked at Gramercy Tavern in New York, Ajax Tavern in Aspen and managed front of house operations at Restaurant Gary Danko in San Francisco. Andrew received a degree in Culinary Arts from the Culinary Institute of America, Hyde Park, New York. David Silverglide David manages the business aspects and is responsible for the expansion of Mixt Greens. He brings a wide range of business, sales, and marketing experience to the restaurants. He holds a BA from the Johns Hopkins University and an MBA from the University of Oxford. Leslie Silverglide Leslie is responsible for marketing, business development, expansion and implementation of environmentally responsible business practices. She holds a BA from the Johns Hopkins University, an MSc in Biodiversity, Conservation and Management from the University of Oxford and is currently studying for an MBA from Stanford University.