The debut episode of Chef’n It, a monthly YouTube cooking series, premiered Sept. 10, 2025, featuring Flagstaff House co-owner and executive chef Chris Royster.
In the pilot episode of Chef’n It, Royster combines comfort and elegance with his Venison Osso Buco, an approachable recreation of Flagstaff House’s signature Texas Venison Loin. Watch along as Royster and Chef’n It host Tarah Runco prepare the dish, and go to the website for recipes and other juicy content. The first episode is below, as well as more information about Royster and Colorado’s new cooking show. You can also read our Q&A with co-founder Tarah Runco.
Watch Episode One of Chef’n It
Hosted by Behind the Apron Media founder Tarah Runco, Chef’n It is a monthly series that goes beyond the plate, delving into the stories, inspiration, and passion of Colorado’s leading culinary talent as they reimagine one of their signature dishes into an approachable recipe for the home cook.
“By sharing their food, stories, culture, creativity, and expertise, we’re not just giving these chefs a new platform; we’re inviting viewers to connect with the people and passion behind the cuisine,” said Runco.
Watch the premiere episode now at Chef’n It, on Behind the Apron Media’s YouTube channel, and below.
The Chef
Nationally recognized as a Zagat 30 Under 30 awardee and Food Network’s Chopped champion, Chris Royster grew up in Hyde Park, New York, where he learned the artistry of confectionery from his mother, a cake decorator. Time outdoors with his father and grandfathers instilled in him a respect for responsible sourcing through hunting, fishing and foraging, a value continuing to shape his ethos in the kitchen today.
His older brother, Adam, shared a passion for the culinary arts and ultimately led him to Flagstaff House. In 2011, Royster stepped into the role of sous chef before eventually becoming chef de cuisine when Adam returned to the East Coast.
Deeply influenced by three generations of Monette family ownership, Royster embraced the restaurant’s culture of creativity, innovation, and dedication to seasonal, sustainable ingredients.
In 2018, after three decades at the helm, longtime executive chef Mark Monette passed the torch to Royster, his mentee and collaborator. Four years later, Royster became co-owner of the iconic restaurant nestled in the foothills of the Rocky Mountains, partnering with Adam Monette, grandson of founder Don Monette, to carry on the Flagstaff House legacy.
Shaped by the enduring power of family, mentorship, and an unwavering love of creating memorable dining experiences, Royster’s enthusiasm radiates in episode one of Chef’n It.
“I like working and playing with food. Bringing new ingredients to create dishes is one of my favorite things when it comes to cooking,” Royster said during filming of the Colorado cooking show. “I love sharing my passion with others and teaching them something new.”
Chris Royster’s Venison Osso Buco
Steeped in nostalgia and inspired by Royster’s childhood memories of family hunting trips and woodland adventures, the dish is prepared much like the way he loves to prepare game and other meals at home for his wife, Hannah, and their one-year-old daughter, Lilac. The recipe celebrates seasonal ingredients such as onion, mushroom, and peas, hand-shucked in episode one of Chef’n It.
Integrating his love for outdoor exploration with his pursuit of new flavors, Royster constantly pushes the boundaries of culinary innovation while remaining grounded in the traditions of the nearly 55-year-old landmark. He nurtures strong partnerships with farmers, purveyors and artisans to cultivate the award-winning establishment’s culinary vision each season.
“A lot of times I’ll experiment with little things at home and then I’ll redevise the entire dish to be something that we’ll see here on the table at Flagstaff House,” Royster said in the pilot episode. As a seasoned home cook and fine-dining chef, he proved a natural fit to headline the premiere of Chef’n It.”
In the cooking show, Royster transforms the restaurant’s refined cassoulet, described by host Tarah Runco as “artwork on a plate,” into a hearty osso buco focusing on the braising process and knife technique. The dish puts a Colorado spin on the classic French stew, with venison shanks slow-braised in white wine, fresh herbs, and aromatic vegetables. Elevated with sautéed trumpet mushrooms, English peas, and bacon lardons sourced from Edward’s Meats in Wheat Ridge, the plate ties together with a thick slice of crusty bread.
Find the full recipe at ChefnIt.com.
