Alyssa Walters is the R&D Research Chef at the premier flour-milling and ingredient company Ardent Mills. In this role, Alyssa creates innovative prototypes and recipes, develops customer solutions with both Traditional Flour and Emerging Nutrition portfolio ingredients, and manages trade show R&D support. As the R&D lead for Millet innovation at Ardent Mills, she has been developing ways to utilize Millet and Millet flour in unique and modern ways.
Prior to joining Ardent Mills, Alyssa worked in event food service at Empower Field at Mile High and the Denver Convention Center, creating inventive desserts and culinary small bites.
She holds a bachelor’s degree in Culinary Nutrition and an additional associate’s degree in Baking and Pastry Arts from Johnson & Wales University. When not in the kitchen, she’s busy spending time outdoors or working in the garden.