THE MILL

MILLER—COLTON STEINER

Colton came to Colorado in 2014 to study Culinary Arts at Johnson and Wales University in Denver. Through them, Colton met Kelly Whitaker and his Basta team volunteering at Cochon 555 in 2015. The following year, Colton started his career with IE Hospitality as an intern for school cooking at Basta. After the internship, Colton was hired on to cook at Basta. Here at Basta is where he learned about the power of freshly milling grains in the dry storage of Basta with our first mill in 2016. He worked his way up to Sous Chef, before moving over to Dry Storage in 2019. There he focused more on the milling, taking courses at Kansas State, before moving to our new Mill Facility in Boulder in May of 2020. He loves what he does and is so excited to help offer better grains and flours to the community.

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