Executive Chef & Partner
Atlanta native and “Top Chef: Las Vegas” contestant Eli Kirshtein is chef/partner of The Luminary at Krog Street Market. Equal parts avid sports fan and accomplished chef, Kirshtein is a proud Atlantan and food anthropologist.
Kirshtein first tested his culinary chops at the age of 16, working as a protégé in the kitchens of Chefs Kevin Rathbun and Richard Blais. With an insatiable appetite for learning and advancing his experiences, Kirshtein sharpened his skills with stages at several acclaimed restaurants in NYC and at JOËL in Atlanta while completing his formal training at The Culinary Institute of America. After graduation, Kirshtein teamed up with Richard Blais at ONE. midtown kitchen before moving to Miami to work at Karu & Y. In 2007 he returned to Atlanta as the executive chef at Eno Restaurant and Wine Bar, from which he would take a brief hiatus to participate as a contestant on “Top Chef: Las Vegas.”
As a chef, Kirshtein has been featured in The New York Times, The Atlanta Journal Constitution, Food & Wine Magazine and even a special-edition issue of Marvel Comics’ Spider-Man series. He has served on the culinary counsel for the Atlanta Food & Wine Festival, is a member of the Southern Foodways Alliance and The Culinary Council of The Piedmont Park Conservancy. Kirshtein is also a proud supporter of the Atlanta Jewish Federation and Birthright Israel. Outside the kitchen, Kirshtein is a part-time sports writer and full-time SEC enthusiast.
In August 2014, Kirshtein brought his distinct style, perspective and technique to Atlanta’s highly anticipated Krog Street Market with the opening of his first restaurant, The Luminary. An American brasserie with regional influences, The Luminary features a classically inspired menu, large raw bar, craft beer and cocktail program, and 400-square-foot patio space.
Manager and Founder
Jeremy Iles has become a front-of-house staple on the Atlanta dining scene. Born in rural Tennessee and raised in the Northern Atlanta suburbs, Iles began his tenure in the restaurant trade at the formidable age of 16 working his way through virtually every position including dishwasher, line cook, customer service professional and finally, general manager. With this unique and rounded understanding of restaurant operations, Iles ventured west to Portland in 2002 to experience the bountiful culinary culture of the great Northwest. Upon returning to Atlanta in 2005, Iles sought out further opportunity to work in some of Atlanta’s best restaurants.
For the next three years, Iles worked as the front-of-house right-hand-man for Richard Blais at both Element and One Midtown Kitchen, where he met Eli Kirshtein who cooked alongside Blais. Collaborating to adapt Chef Blais’ highly creative tasting menus into the design and flow of his dining rooms, Iles learned the importance of making the transition between the chef’s vision and the diner’s experience as seamless and cohesive as possible. He also began to study wine and spirits extensively, becoming a scholar on all aspects of beverage and refining his ability to tailor a complete dining experience to each and every palate or preference.
Iles honed his service and management skills at Atlanta’s La Grotta and TROIS restaurants and in 2011, Kirshtein and Iles began developing plans to launch their own restaurant concept in Atlanta. Four years of planning became reality when The Luminary opened its doors on August 5, 2014.