Irv Miller EXECUTIVE CHEF
Chef Irv Miller is the founding executive chef of Jackson’s Steakhouse in Pensacola, Florida. He has prepared dinner at the James Beard house for five 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 Saison’s. 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 Florida Gulf Coast. In addition, Chef Miller embraces the latest Gulf Coast 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.