Eli Kirshtein
HOMETOWN: Atlanta, Ga.
PROFESSION: Executive Chef, The Luminary
CULINARY EDUCATION: A.O.S. Culinary Arts, C.I.A
FAVORITE SIMPLE SUMMER RECIPE: Sous-Vide Octopus, Watermelon, Lemon Vinegar, and Nasturtiums
Born and raised in Atlanta, Kirshtein, 25, is a self-proclaimed Gastronome. He started his culinary career at the young age of 16 as a cook at Atlanta’s Buckhead Diner under Chef Kevin Rathbun. Kirshtein quickly moved to restaurant Fishbone under Chef Richard Blais before moving to New York to attend school at the Culinary Institute of America. While in New York, he spent time in some of the country's greatest kitchens with a series of stages.Read More
HOMETOWN: Atlanta, Ga.
PROFESSION: Executive Chef, The Luminary
CULINARY EDUCATION: A.O.S. Culinary Arts, C.I.A
FAVORITE SIMPLE SUMMER RECIPE: Sous-Vide Octopus, Watermelon, Lemon Vinegar, and Nasturtiums
Born and raised in Atlanta, Kirshtein, 25, is a self-proclaimed Gastronome. He started his culinary career at the young age of 16 as a cook at Atlanta’s Buckhead Diner under Chef Kevin Rathbun. Kirshtein quickly moved to restaurant Fishbone under Chef Richard Blais before moving to New York to attend school at the Culinary Institute of America. While in New York, he spent time in some of the country's greatest kitchens with a series of stages. After graduation, Kirshtein returned to Atlanta to reunite with Blais, as Sous Chef at One, Midtown Kitchen. After two years at One, he took a year long hiatus to work under Alberto Cabrera at Miami’s Karu & Y as Executive Sous Chef. He has worked as Executive Chef at ENO, Restaurant and Wine Bar. In 2014, Kirshtein brought his distinct style and thoughtful technique to life when he opened his first restaurant, The Luminary, in Atlanta’s highly anticipated Krog Street Market.
