Eli Kirshtein

HOMETOWN: Atlanta, Ga.
PROFESSION: Executive Chef, The Luminary
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.

VIDEO: Get to Know Eli