Get ready fans, the fifth episode of Chef’n It, Behind the Apron Media’s monthly cooking series is now out and ready to watch. This month the show features chef Luke Miller of The Greenwich in Denver, whipping up homemade pizzas.
Throughout the 15-minute show Miller guides host Tarah Runco and viewers through the fundamentals of pizza-making and the science behind baking. Expect a nod to “Gimme Pizza” from You’re Invited to Mary-Kate & Ashley’s Sleepover Party, and the Midwest native’s candid take on Chicago deep-dish pizza.
Meet Chef Luke Miller
Originally from Libertyville, Illinois, Miller moved to Colorado in 2011 to study philosophy. That’s where, sparked by long nights spent baking out of pure curiosity and a love for fresh bread, he discovered what he really wanted to do with his life. So, he skipped the philosophy curriculum and went on to earn a culinary degree from Johnson & Wales University.
He spent the next decade refining his craft in Colorado kitchens, including The Denver Bread Company, Arcana, and Dry Storage, where his foundation in baking took root. During the COVID-19 pandemic, Miller discovered a fondness for pizza, noting that it is, “one of the few breads that feels complete on its own,” rather than serving as a vessel for something else.
The chef’s baking background heavily impacts his cooking today. At The Greenwich, Miller brings a baker’s attention to temperature, texture, and time to Italian-American cuisine, blending nostalgic flavors with calculated technique. Many of his dishes reference childhood memories, like vegetables pulled from the garden, salads his mother used to make, and meals cooked outdoors with family.
“It’s nostalgic, but very modern,” Miller said. “The goal is updating classics and making them feel like they belong here.”
In 2024, Miller helped guide the evolution of the restaurant into The Greenwich 2.0, an Italian-inspired, seasonal concept featuring sourdough pizza, shareable small plates, hand-rolled pastas, and vegetable-driven dishes all designed to encourage gathering around the table and sharing meaningful moments over delicious meals.
Margherita & Green Garlic Pesto Pizzas
In episode five of Chef’n It, Miller shares recipes for two standout pizzas from The Greenwich including the timeless Margherita Pizza and a seasonal Green Garlic Pesto Pizza.
“What I really like about our pizzas is the crust,” he added. “It’s really crispy on the outside, but fluffy and light on the inside, almost like a baguette.”
While the restaurant version uses a sourdough starter, Miller adapts the dough for home cooks by switching to yeast and lowering the hydration, making the process more accessible without sacrificing flavor or texture. He walks viewers through each step, mixing, resting, shaping, and fermentation, explaining how time, water temperature, and feel play a critical role throughout the baking process.
Heads up for the home cooks, you’re going to want a thermometer and a scale to follow this recipe.
“Bread is something you really have to develop a feel for,” Miller noted. “Knowing the basics helps you make judgment calls.”
Topped with slightly roasted tomatoes, housemade mozzarella, and fresh basil, the Margherita Pizza is a staple on The Greenwich menu and available for $14 on Marg Mondays. The Green Garlic Pesto Pizza leans into seasonality, built around preserved green garlic harvested in the spring and frozen for use throughout the year. It’s finished with fennel pollen and lemon juice to add brightness and balance. Both pizzas are vegetarian and nut allergy-safe, with the pesto made from pepitas instead of traditional pine nuts.
“It seems simple, but there’s so much depth if you prepare everything thoughtfully,” said Miller.
True to The Greenwich’s ethos, nearly every component is made in-house and by hand in episode 5 of Chef’n It, including the mozzarella. Miller explains how controlling quality allows the kitchen to dial in seasoning and consistency in a way that store bought products fall short.
Miller’s pizza recipes are delicious as written yet intentionally leave room for home cooks to make them their own. Throughout the episode, he leans into a few philosophical tangents, reflecting on preference and personal taste, noting that while he cooks food he loves to eat, “that’s the advantage of doing it yourself. You can do whatever you want.”
Watch Episode Five of Chef’n It
Hosted by Behind the Apron Media founder Tarah Runco, Chef’n It is a monthly 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 recipe of the restaurant’s signature dish made to inspire home cooks.
Watch episode five now at ChefnIt.com or on Behind the Apron Media’s YouTube channel.
