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 countries 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 is currently Executive Chef at ENO, Restaurant and Wine Bar.