Kevin Miller Chef Kevin Miller graduated from Baltimore’s International Culinary College in 1989. From 1987 to 1989, he was also Executive Pastry Chef at The Turning Point Inn in Urbana, Maryland. After graduating from college, Chef Kevin Miller tenured as Executive Chef on Amway Corporation’s Private/Corporate Yacht. For seven years, he traveled throughout the Meditterranean and Caribbean. During his tenure on the yacht, he prepared meals for such dignitaries as President and Mrs. Ford and Vice President and Mrs. Quale. Chef Miller also took time to apprentice under Roger Verge at his four star restaurant Le Moulin de Mougin in the Provencal village of Mougin in the south of France. After years of traveling and gaining knowledge in the culinary field, he moved back to the United States. Kevin became Executive Pastry Chef at The Blue Moon, one of the top 10 restaurants in Delaware. In 1998, Kevin returned to Baltimore and became Executive Chef at Gertrudes in the Baltimore Museum of Art with John Shields. He opened Ixia Restaurant, Lounge and Bar with owner Un Kim in the spring of 2001. Chef Kevin Miller keeps Ixia’s menu fresh and exciting. His love of culinary delights from all over the world help him create bold yet harmonious menus. Seasonal menu changes and exotic weekly specials leave Ixia’s customers thrilled and eager to see what he will create next.