The ninth episode of Chef’n It, Behind the Apron Media’s monthly cooking series, premiered May 14, 2026, closing out Season 1 with executive pastry chef Emily Thompson of The Wolf’s Tailor. The restaurant holds a Michelin green star for sustainability and is the state’s only Michelin two-star restaurant. In this segment, Thompson guides viewers through a dessert rooted in seasonality and connection.
For Thompson, pastry is ultimately about people. “Food is a love language,” she shared while filming episode 9. “It’s how we care for people and bring them together.”
Her philosophy weaves throughout the episode, from her approach to mentoring her team to her thoughtful sourcing and the way she assembles each dish. Thompson sees the kitchen as a space for collaboration and growth, where shared experiences lead to stronger ideas and more impactful final products.
“I want my team to feel heard and confident because together we’re so much better,” she explained during filming.
A Career Rooted in Curiosity and Connection
A Texas native raised between Houston and San Antonio, Thompson’s love for baking began with her mother. Time spent baking together, sharing desserts, and waking up to the scent of homemade cakes and cookies created a lasting foundation for her culinary path.
She began her professional pastry career in 2012 at Johnson & Wales University, followed by additional studies in France. An internship at Castle Hill Inn in Rhode Island led to a permanent role, and in 2019, she joined the pastry team at The French Laundry, where she spent three formative years developing her craft under chef Thomas Keller while navigating the challenges of the pandemic.
After relocating to Colorado in 2022, Thompson joined The Wolf’s Tailor as executive pastry chef, where she has since become a defining voice in modern pastry. Her work draws inspiration from heirloom grains, fermentation, and partnerships with local producers, resulting in what she calls “Colorado desserts,” uniquely shaped by place, season, and a deep connection to gardening. Thompson learned to garden from her mother, who was taught by her grandfather.
“I feel very lucky to be able to touch the earth every day,” she shared. “There’s something really grounding about gardening, and you can really feel the seasons when you’re tending to the plants, flowers, and herbs.”
In 2026, Thompson was recognized as a James Beard Award semifinalist for Outstanding Pastry Chef or Baker, affirming her place among the country’s most respected pastry talent.
The Wolf’s Tailor
At The Wolf’s Tailor, every dish tells a story, and dessert is no exception. The restaurant follows a philosophy rooted in grain, fire, fermentation, sustainability, and collaboration. Thompson’s pastry program reflects that ethos, incorporating ingredients from the restaurant’s garden and local farms while embracing a thoughtful, low-waste approach.
“Sustainability isn’t always synonymous with dessert,” she noted while filming the episode, “but we’re constantly thinking about how to use everything we can and share those ideas.”
Through creative techniques like repurposing rinds and making herb oils from garden trimmings, her work embodies a circular approach where creativity and environmental stewardship go hand in hand. In episode 9, Thompson extends this philosophy by saving plum trimmings to create a purée for a cocktail featured in an upcoming bonus segment on Behind the Apron Media’s YouTube channel.
Chef Emily Thompson’s Garden Pavlova
For episode 9 of Chef’n It, Thompson shares her Garden Pavlova, a dessert inspired by both The Wolf’s Tailor garden and her own home garden.
The restaurant version layers Tuscan melon, ginger lemongrass crémeux, green Sichuan peppercorn, and peach Thai basil sorbet, creating a composition that reflects Colorado’s growing season through texture, brightness, and herbal complexity.
“Pavlova is really a blank canvas,” Thompson explained. “It doesn’t have to be just berries. You can make it unique to whatever you have.”
She encouraged sourcing seasonal produce, herbs, and edible flowers from local farmers’ markets in order to enjoy them at peak times. All while supporting the local agricultural community too, of course.
Using Colorado-grown Tuscan melon, similar to a cantaloupe but sweeter, from Masa Seed Foundation and Elephant Heart plums, her favorite stone fruit, from First Fruits Organic Farm, the dish celebrates peak seasonal ingredients from the time of filming in fall 2025.
“I really wanted to explore fruits and savory herbs that people wouldn’t typically expect,” she said. “What speaks to me most is actually what Mother Earth tells us to use.”
In the home version, she reimagines the dish as a larger-format, shareable pavlova designed for gathering. She describes it as her go-to dinner party dessert and a natural extension of her love of hosting.
Throughout the episode, Thompson walks viewers through the technical nuances of meringue, from achieving glossy peaks to building the ideal structure with a crisp exterior and marshmallow-like interior, while encouraging a sense of play in the final presentation.
“I like to give it a bit of personality,” she said as she shaped the pavlova. “If we have a lot of nooks and crannies, we can add hidden fruit and more cream and herb oil.”
The result is both elegant and inviting, a dessert meant to be shared and experienced together.
“It is a crowd-pleaser, and more often than not, it’s going to make someone fall in love with you,” Thompson joked with host Tarah Runco.
A Sweet Ending to Season One
Episode 9 serves as a fitting conclusion to Chef’n It’s first season, which has highlighted chefs across Colorado’s culinary landscape, each bringing their own perspective and recipe to the show.
Hosted by Behind the Apron Media founder Tarah Runco, Chef’n It is a YouTube series that goes beyond the plate to share the heart, technique, and stories behind Colorado’s top culinary talent. Each episode offers an approachable, reimagined version of a signature dish designed to inspire home cooks.
Watch episode 9 now at ChefnIt.com or on Behind the Apron Media’s YouTube channel.
Season 2 filming is already underway and viewers can look forward to the next season in early 2027. In the meantime, follow @chefn_it on Instagram for behind the scenes and bonus features, along with Chef’n It Bites! segments highlighting the creativity, talent, and passion shaping the Colorado food scene. And read more about past chefs including Erasmo Casiano of Xiquita, Carrie Baird of Fox and the Hen, and Kenta Kamo of Tamaki Den on DiningOut Denver.
