Dan Dye is the CEO of Ardent Mills, the premier flour milling and ingredient company. As CEO, Dan leads an extensive network of more than 40 locations that specialize in flour, quinoa, pulses, organic and
gluten-free products that drive flour and emerging nutrition plant-based ingredients across the U.S.,
Canada and Puerto Rico. Dan oversees the company’s vision and strategy to transform how the world is
nourished, including protecting the long-term viability of the food system, propelling employees and
communities forward, and improving access to nutritious ingredient solutions on local and national
scales, and across North America.
Prior to the formation of Ardent Mills, Dan held various merchandising and managerial positions during
his 30+ year career at Cargill, including serving as president of Horizon Milling and president of Cargill
AgHorizons, U.S., among other roles.
Dan currently serves on the executive committee of the North American Millers’ Association; on the
boards of directors of the American Bakers’ Association, Partners in Food Solutions and the CEO Forum;
on the board of trustees of Bethel University; and as a board member at the Craig Hospital Foundation.
Dan graduated from Bethel University with a bachelor's degree in business administration and
economics.