Hailing from Atlanta, Chef Eli Kirshtein is an up and coming talent in the national food scene. His true passion lies in cooking and food as a whole. You will often find Eli studying modern techniques or referring classic tomes for culinary inspiration.
Starting his career at the age of 16, Eli found an early calling to food. He started working in Atlanta for chef Kevin Rathbun at the Buckhead Diner before heading to Fishbone to work under a young Richard Blais. He then went to study at The Culinary Institute of America. While at school, Eli took the opportunity to take time in some of the countries top kitchens in New York City. This left a lasting impression on him about the levels that food can strived to. Upon completing his time in New York, Eli went back to team up with Richard Blais at ONE. Midtown Kitchen in Atlanta. After 2 years he moved to take a year long hiatus in Miami to work for Alberto Cabrera at Karu & Y. He then returned to Atlanta to become the executive chef of Eno Restaurant. During his tenure at Eno, Eli was a contestant of Top Chef 6: Las Vegas, where he finished highly amongst a formidable cast of chefs.
Eli has most recently been consulting in New York and Singapore, as well as making appearances across the country. He is currently working on a forthcoming restaurant project in Atlanta.