Oyster Odyssey: Chef Irv Miller’s Sustainable Seafood Revolution on the Gulf Coast
If you’ve delved into sustainable seafood on the Gulf Coast, Chef Irv Miller is a familiar name. He’s the founding chef of Jackson’s Steak House that opened in 1999, in Historic Downtown Pensacola. He has cooked for the James Beard Foundation six times, cooked alongside culinary icon Edna Lewis numerous times, and served as a guest judge on Bravo’s Top Chef. Cooking in and running kitchens by the age of 25 to pay the rent, Miller enrolled in the Culinary Institute of America (CIA) to further his dream. “In those early years, there were no cell phones and limited internet,” said Miller. “I was inspired by nationally recognized chefs, focused on chef-authored cookbooks, and when possible, I traveled within the states and abroad to acquire insights into worldwide regional foods.” After two cookbooks, multiple TV spots, and bootstrapping the move towards eradicating lionfish on the Gulf Coast, Miller still champions the small producers and farmers near his hometown. In fact, in 2018, he was dubbed an “oyster change agent” for the region. The craft oyster movement had started to take hold, but the fledgling industry still experienced backlash from fishermen and traditional oystermen afraid for their livelihoods. Miller, a known advocate for local sustainable ingredients supplied by farmers, dug in. “After writing my first cookbook in 2015, Panhandle to Pan, I wanted to understand the status of the wild oyster on the Gulf Coast. I wanted to understand their struggles,” said Miller. The craft oyster industry values informing consumers exactly...
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