Chef Irv Miller

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Vie Magazine on Panhandle to Pan

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Jackson’s Founding Executive Chef, Irv Miller, has prepared dinner at the James Beard house for six one-of-a-kind events. A graduate of the Culinary Institute of America in 1982, Miller began his career as chef along the Florida Panhandle at Destin’s first out-of-the-ordinary restaurant, Les Saisons. Chef Miller’s cuisine made national acclaim while he presided as the first chef at Seaside’s highly successful Bud & Alley’s restaurant from 1987 to 1993 during the Florida Cuisine movement. In 1990 Chef Miller was recognized by Carolyn O’Neil, host of CNN’s “On the Menu,” as one of the originators of the “radical” experiment dubbed “New Florida Cooking,” and “a pioneer of Florida Coastal Cooking.”

Chef Miller has a distinct style, a powerful vision, and most of all, the ability to translate bold ideas into food that’s irresistibly delicious and beautiful. Chef Miller is committed to endorsing the Florida Panhandle’s seaward and inland bounties. Chef Miller’s Southern-influenced cuisine features the emblematic foods of “Real” Florida, such as Apalachicola oysters and Alligator Point wild-harvested clams, Pensacola and Destin red snapper, North Florida shrimp, grouper, and numerous fish species caught responsibly off the FloridaGulfCoast. In addition, Chef Miller embraces the deep south cultural shift for farm-raised Gulf of Mexico oyster singles, eradication of lionfish from Pensacola reefs, agriculture from new small growers, small gristmills, tupelo honey from local beekeepers, microgreens and hydroponics from urban farmers, and grass-fed beef from local ranchers along with the finest corn-fed beef from the Midwestern Corn Belt.

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For over three decades, many of Chef Miller’s recipes and articles have been included in the Pensacola News Journal’s “Chef’s Corner” column, “Bon Appétit,” “Food Arts,” “Food & Wine,” “Florida Trend,” “Florida Living,” Birmingham’s “Portico” magazine, “Southern Living,” “Atlanta Magazine,” and the “The Lodge Cast Iron Cookbook 2014.”  While performing as television chef/host for WSRE’s PBS cooking show “Flavors of the Coast,” Chef Miller filmed 51 episodes. More recently, Chef Miller appeared on “Emeril’s Florida ” TV cooking show promoting Pensacola . He took to the cooking stage for “Coastal Living” magazine’s Demonstration Theater at the 26th Annual Sandestin Wine Festival. In addition, Chef Miller represented the Sunshine State at the Great American Seafood Cook-Off 2012. Chef Miller recently released his second cook book Gulf Coast Oysters: Classic and Modern Recipes for a Southern Renaissance, and is author of Panhandle to Pan: Recipes and Stories from Florida's New Redneck Riviera. 

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