Chef Jason Miller

’ Tween Waters Inn Island Resort & Spa

Jason Miller has a full plate of duties at ’ Tween Waters Inn. After a nine- year stint as the executive chef, he was recently appointed food and beverage director at this popular island resort. “I oversee the front and back of all our dining outlets, from poolside to fine dining in our Captiva House restaurant,” says the ever- energetic Miller.

Originally from northern Michigan, Miller studied at Sechia Culinary Institute before interning at South Seas Island Resort back in 1998. “I came here and loved learning how to prepare all the outstanding local seafood. There’s such a variety, like snapper, grouper, big pink shrimp, pompano; it’s all just so good to create with.” His favorite food style can best be described as long and slow. Miller loves braising and slow- cooking dishes, like his veal osso buco, tending to it so expertly that it melts in the mouth.

The Captiva House’s Snapper Enfilo A seasonal favorite, this fresh snapper dish is a ’ Tween Waters classic. Miller adds asparagus, shiitake mushrooms and roasted red peppers before wrapping it all in phyllo dough and then baking it. The dish is finished off in a pesto cream sauce, drizzled with aged balsamic and served with a delectable goat cheese polenta.

’ TWEEN WATERS ISLAND RESORT & SPA, 15951 CAPTIVA DRIVE, CAPTIVA ISLAND,

239- 472- 5161 OR 800- 223- 5865, TWEEN- WATERS. COM