Tarah Runco didn’t start out her career planning to make a cooking show. But pandemic predicaments, connecting with local chefs, and working with cinematographer Emerson Killion got the gears moving.
But first Runco started spotlighting local, independent gems on her Instagram, @thebainmarie. Next came Behind the Apron Media, the media agency Runco started with Killion last year. From the get go they wanted to produce a show to bring visibility to the food and beverage scene, though they waited to get their media company going. Now, after months of filming, editing, and eating, the first episode is ready to launch this Wednesday, September 10 on YouTube.
Season one of Chef’n It includes nine episodes, each airing monthly through May, 2026. Chefs in season one include a chef Michelin-starred restaurant, a Food Network Beat Bobby Flay winner and Bravo’s Top Chef finalist, a Food Network’s Chopped champion and Zagat 30 Under 30 honoree, and more. The series kicks off with Chris Royster, co-owner and executive chef of the fine dining restaurant, Flagstaff House in Boulder.
Stay tuned for the following Q&A with founder Tarah Runco, as she shares with DiningOut how Chef’n It got started, and why it’s an important addition to Denver’s restaurant and food scene.
How did Chef’n It come to be?
The idea for the cooking show came to me during a long stretch of brainstorming back in 2023. In my spare time, I run @thebainmarie, my social media account focused on Colorado’s food and beverage industry, but it wasn’t creating the kind of impact I had envisioned. I kept thinking, there had to be a better way to tell these stories. A format that could more fully capture the people, the cuisine, and the culture that make this scene so special.
As the concept began to take shape I drafted a business plan. At the time, I was working full-time as a creative director at a global technology company, where I worked closely with cinematographer Emerson Killion. I immediately knew I wanted him involved. His eye, storytelling instincts, and passion for the craft made him the ideal creative partner. I pitched him the idea, and luckily, he said yes.
We began developing the concept, and in February 2025, started production on the pilot episode featuring chef Chris Royster of Flagstaff House in Boulder, Colorado. It all came together naturally. The timing felt right, and the show aligned perfectly with our company’s mission, to spotlight Colorado’s vibrant culinary industry and share the deeper stories that shape it.
What’s the crux of the show?
At its heart, the series is an invitation to explore and gain more insight into Colorado’s vibrant culinary scene and get to know the chefs who are helping to shape and lead it. We’re showcasing each chef’s unique cooking style, what inspires them, their stories, and their point of view.
At the same time, we’re taking some of their favorite restaurant dishes and reworking them into approachable recipes that home cooks can create. That way viewers can get a taste of their cuisine without ever leaving the kitchen.
What was your cooking-at-home experience like before you started filming?
I’ve never been much of a cook. Since 2020, I’ve done even less of it as I focused on supporting an industry still impacted by the pandemic and the rising costs of doing business in our city. I’m frequently dining out, as you can see on my foodie Instagram account @thebainmarie, which led to founding Behind the Apron Media. But cooking alongside some truly remarkable executive chefs during the filming of our first season reminded me just how enjoyable and truly rewarding the act of cooking can be.
I’ve always believed that sharing a good meal with people you care about is one of the most meaningful ways to spend time together. What I’ve come to appreciate even more is that creating that meal can be just as special, sometimes even more so, as you’re sharing a piece of yourself or family history or culture.
How have the chefs simplified their restaurant dishes for the home cook?
The chefs have done an amazing job simplifying and “home-ifying” their recipes, starting with using approachable techniques, accessible ingredients, and everyday kitchen equipment. While they have made it as easy as possible for the average home cook to follow, the integrity of the restaurant version remains. For example, a sauce that originally took 20 ingredients and two days to prepare was altered to use just a few key ingredients that come together in minutes.
Most of the ingredients can be picked up at your neighborhood grocery store. But since we’re all about supporting local, if a chef has a go-to market or specialty shop that they recommend, we highlight those.
We do make a number of components in the show, and not everyone has that sort of time, so you’ll also find alternatives there. Instead of hand making sausage, for example, you can simply purchase pre-made sausage at the market. The dish won’t be identical to the restaurant versions, but it’ll still capture the spirit of the original, and taste delicious.
What have you learned from making Chef’n It?
I learned quite a bit, from improving my knife techniques to how to hand make components such as pizza dough, pasta, sausage, and more. The experience was eye-opening, rewarding, and ridiculously fun. It also gave me a deeper appreciation for the time, creativity, research, and technique that go into crafting restaurant-quality dishes.
What are some examples of this drive and creativity you’re talking about?
At Flagstaff House, for example, there are dishes on the menu that have been in development for over a year. Chef Chris collaborates with local farms to grow specific ingredients to ensure every element of his dishes hits the perfect balance of flavor and texture.
On the opposite end of the cuisine spectrum, Odie B’s founder and executive chef Cliff Blauvelt has deceivingly complex recipes for his sandwiches because of his passion for quality and creating deep depth of flavor. His Fancy Sauce, for example, requires 20 ingredients and two days to prepare.
Luke Miller, executive chef of The Greenwich, allows the sourdough for the pizza to ferment nearly two days before using. Then there’s all the time that goes into brainstorming and testing new topping ingredients and creating those dishes.
What do you hope readers take away from the series?
It has been such a privilege to learn from, develop even greater relationships with, and help promote these remarkable chefs. Not only are they shaping our industry, but enriching our lives and nourishing us in ways that go far beyond the plate.
As a typical diner, you may never know the level of care, thought, and time that went into a dish, or the stories, passions, and people behind it. Being able to share those insights with others is an absolute honor.
I hope viewers take away a lot from Chef’n It, whether it’s through the YouTube series, the @chefn_it Instagram account filled with extra content, or the Chef’n It website, where you’ll find writeups on the chefs and restaurants, as well as the recipes.
