Split is one half of the San Francisco based hospitality group that is also behind Mixt, which is renowned for revolutionizing salads and sustainable restaurant operations. The company is helmed by husband-wife team David and Leslie Silverglide, who are incredibly passionate about bringing great food to as many people as possible while operating in a way that supports both employee development and environmental sustainability. These aren’t just buzzwords to us, they are our guiding principles.
Culinary Director, Matt Colgan, joined Split after an acclaimed 20-year career (he was named a SF Chronicle Rising Star Chef) that includes 15-years at À Côté Restaurant in Oakland, as well as opening Rumbo al Sur of Oakland and SF’s The Chapel. Armed with a philosophy degree and vast international travel and cooking experience, Chef Matt has defined the pillars upon which he creates Split’s passionate flavors. “Cook with quality, seasonal ingredients, respect those ingredients, and put copious amounts of love in your food."