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Chef'n It

Cooking Show Featuring Colorado's Best Chefs. Episode 4 out now on YouTube & www.ChefnIt.com! Produced by Behind the Apron Media

12/06/2026

At , every detail of the tasting menu is considered, down to the plate each course is served upon.

When conceptualizing dishes, the chef team not only works to perfect the flavors, textures, and techniques, but also works closely with Denver ceramic artist Kazu Oba, founder of , to create the perfect vessel through which to experience the food.

Born in Kobe, Japan, and now based in Denver, Oba approaches pottery as functional art, crafting custom ceramics that complement the composition, movement, texture, and colors of each dish. Through ongoing collaboration with the culinary team, every plate and bowl is thoughtfully designed to evolve alongside the menu itself.

The result is a dining experience where food and craftsmanship feel deeply connected, highlighting the artistry of both the kitchen and the ceramic studio.
Follow to explore more of Kazu’s ceramics and stay updated on his biannual open studio sales.

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11/06/2026

Chef Will Harris is bringing Denver Mussel Club () to at every Sunday in June!

Growing up on both the East and West Coasts, draws inspiration from the ingredients, flavors, and seafood traditions of each. What started as a passion project built around a love of mussels has evolved into one of Denver's most distinctive seafood pop-ups, creating community through shareable plates, sustainably sourced seafood, and thoughtful hospitality.

Often popping up at some of Colorado's favorite breweries and incorporating ingredients found on tap, Denver Mussel Club has developed a loyal following for its approachable, communal dining experiences. For this month-long residency, guests can choose between an à la carte menu or the five-course "All Aboard!" experience, featuring Chef Will's signature plump, sustainably farmed mussels alongside a menu of bright coastal flavors and seasonal dishes.

Sundays in June at in . Come hungry and bring friends.

Follow and reserve your seat through the link in their bio to experience Chef Will Harris's residency.

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This video was created in partnership with , a series highlighting the chefs and makers shaping Colorado's food scene. Like Up NXT, Chef'n It celebrates the creativity, talent, and passion driving the state's culinary community. Follow for more stories from Colorado's chefs, farmers, artisans, and food innovators.

10/06/2026

Last week, host Tarah Runco sat down with Chris Royster, Co-Owner and Executive Chef of in Boulder, Colorado, to reflect on his experience as the featured chef in the pilot episode of Chef’n It and share a look at what's inspiring the menu at Flagstaff House this season.

Watch all Season 1 episodes now on YouTube!

04/06/2026

For Chef Emily Thompson, baking is her love language.

What began with her mom’s love of baking grew into a lifelong passion for hosting, sharing food, and bringing people together. Today, that same spirit carries through every dessert she creates, and in the way she mentors and supports her team at .

She believes the most meaningful food is meant to be shared, and that the best dishes come from creative collaboration.

Watch more of in Episode 9 of —link in bio.

01/06/2026

Introducing the Crimson Wool. In this bonus feature, Chef Emily Thompson () shows host Tarah Runco () how leftover ingredients and trim from her signature Garden Pavlova can be transformed into a thoughtfully paired cocktail, giving new life to components that might otherwise go unused.

Made with honey syrup, Elephant Heart plum purée, lemon juice, and herb oil from the pavlova, the drink reflects Chef Emily’s commitment to sustainability and using every element.

Incorporated with a Japanese-style whiskey from , crafted in Longmont in collaboration with , the cocktail ties back to the restaurant’s spirit of thoughtful, ingredient-driven creativity.
Watch the episode now on YouTube—link in ’s bio!

29/05/2026

♫♪ Fresh-cut melon, garden greens
Sniffing every food prep scene
Local flavors rule supreme
It’s Friday, Izza’s in love

The Cure may have sung it much better, but it’s Friday, and our official taste tester is in love all over again with Chef Emily’s Garden Pavlova recipe.

27/05/2026

Chef Emily Thompson’s () approach to pastry is rooted in seasonality, the surrounding gardens, and ingredients grown close to home.
It starts in the garden at , among rows of mint, Thai basil, and lemongrass warmed by the Colorado sun. It continues through nearby farms, seasonal harvests, and the understanding that ingredients taste best when they’re connected to the place they come from.
That connection was passed down through generations. Chef Emily learned from her mother, who learned from her grandfather, an avid gardener whose love for growing things still shapes the way she cooks today.
“I feel very lucky to be able to touch the earth every day. There’s something really grounding about gardening… you can really feel the seasons when you’re tending to the plants, flowers, and herbs.”
The result is a style of pastry that feels unmistakably Colorado. Fresh, thoughtful, and deeply tied to the rhythm of the land itself.
Watch Chef Emily bring her restaurant-quality pavlova into the home kitchen on the finale of Colorado’s cooking show Chef’n It. Link in ’s bio.

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26/05/2026

Capturing capturing Executive Pastry Chef Emily Thompson () in the kitchen at .

There’s something special about watching one craftsperson document another in their element. One focused on the details of the dish, the other focused on preserving the moment it all comes together.

A master at work, capturing another master at work.

Watch episode 9 of featuring Chef Emily Thompson now via the YouTube link in ’s bio!

25/05/2026

At , every dish is part of a larger story.

Led by Kelly and Erika Whitaker’s Id Est Hospitality Group (, , ), the restaurant has become one of the defining forces in Colorado’s dining landscape. In 2024, the Whitakers were honored with the Award for Outstanding Restaurateur, recognized for their leadership, community impact, and commitment to building a more sustainable hospitality industry.

The Wolf’s Tailor is Colorado’s first and only Two Star restaurant and one of a select few of Green Star restaurants, recognized for its thoughtful approach to sustainability, hospitality, and culinary innovation. Rooted in grain, fire, fermentation, and seasonality, the restaurant embraces a philosophy where creativity and environmental consciousness exist side by side.

Guided by collaboration and a deep connection to local producers, farmers, artists, and makers, The Wolf’s Tailor continues to push the boundaries of modern dining while remaining grounded in Colorado’s landscape and growing seasons.

Produced by

21/05/2026

In Chef’n It’s season finale episode, Chef Emily Thompson () shares her signature Garden Pavlova, an approachable, at-home adaptation of the garden-inspired dessert featured on the 2025 autumn menu at .

Designed as a larger, shareable dessert for gathering and celebrating, the pavlova layers crisp meringue with bright seasonal flavors and delicate textures. During filming, ingredients like Tuscan melon, ginger lemongrass caramel, green Sichuan peppercorn, peach Thai basil sorbet, orange mint, and Thai basil reflected the flavors of late summer and early autumn, while marigolds and bachelor buttons from Chef Emily’s personal garden brought an added sense of place to the dish.

The beauty of a dessert like this is that it can be made year-round by simply adapting it to the flavors of the season. During the warmer months, visit your local farmers market for peak-season produce, herbs, and edible flowers to make the dessert your own at its freshest and most flavorful, while also supporting local growers and producers.

🎬 Watch the full episode via the YouTube link in ’s bio or grab the full recipe at chefnit.com!

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