Rachel began cooking at her home in Lafayette Square in St. Louis at the age of five. By 15 she was washing dishes in an Austin, Texas fine dining establishment, where she got her first taste of international foods and started learning her way around a working kitchen. While earning her BFA in Studio Arts at UT–Austin, Rachel continued moving up through the ranks as a cook. During breaks from school she learned more about international foods by traveling through Mexico, Central America, and Europe. Rachel continued cooking while attending the Western Culinary Institute in Portland. After graduation, she worked under James Beard award winning chef Stephan Pyles at Star Canyon in Dallas. In 1995 she moved to Chicago and went on to become the pastry supervisor at Spiaggia Private Dining Rooms, and Executive Pastry Chef at Coco Pazzo, where she won the 2001 Georges Duboeuf Beaujolais Nouveau Pastry Competition. Rachel returned to St. Louis in 2005, and was hired at Remy’s Kitchen and Wine Bar and soon promoted to Executive Sous Chef. In 2013, she launched Healthy at Home Culinary Services, a personal chef service specializing in meals and menu planning for clients with food allergies. Milque Toast Bar synthesizes Rachel’s over 30 years of culinary expertise, giving her the opportunity to draw on vast experience while allowing her to contribute to St. Louis’ revitalization.

Colleen's vision for MTB was born of backyard fires, porch daydreaming, and walks around the block with her son Xavier. She imagined bringing cuisine to the mix of arts in the neighborhood, which is also her home. Building on her years as a fine dining chef in some of St. Louis' most beloved restaurants, Colleen created this novel dining experience. She has worked actively to promote locally sourced foods, cultivated relationships with farmers, and believes in the importance of where our food comes from. As a community and political activist, Colleen envisions Milque Toast Bar as an inclusive place where everyone can enjoy and afford to eat, where artists and families can come together, and where all can share a good meal.

Amanda officially traded the cubicle for the kitchen in 2007, but her earliest memories are the smells of pasta and chocolate chip cookies wafting from her parent's kitchen. When she took the leap off the cliff of career change, she was lucky to be embraced and guided by incredibly talented people in the industry. Colleen and Rachel were two of the very first chefs she had the privilege of learning from. Working from the line, to catering gigs, to supper clubs, she was able take in much of the culinary spectrum. Throughout these experiences, she honed her skills and her palate and continues to do so while using as seasonal and as local of ingredients as she can get her hands on. In 2010, she met and married her farmer and became one herself. In 2011, she took a hiatus from the professional kitchen to grow wheat, tomatoes, and tiny humans. And now she is beyond grateful to have this opportunity at Milque Toast Bar to once again show her love for the world through cooking (and growing) tasty things and bring a family up with roots in the city kitchen and the country farm.