Eisele at his restaurant. Photo provided
By Elliott Brack
Editor and Publisher, GwinnettForum
SEPT. 12, 2023 | Years ago, birthday parties for kids and the elderly were more common. With more reaching 75, 80 and 90 years today, it seems fewer of them are being honored with family bashes.
Sunday night, Duluth restaurateur Kurt Eisele was the guest of honor for the marking of his 80th birthday. It was a surprise for him, as his family was working with the Atlanta chefs’ organization to get him to what was supposed to be a routine meeting at the Carter Center. Some 120 guests burst out with “Surprise!” as black-tied Kurt and his wife, Vreny, in a long gown, walked into the room.
What a party! Never have we seen such. The Eisele family made the 3:45 p.m. hour event a night to remember, pulling out all the stops: an elegant nine course meal, a continuing video about Kurt between courses, entertainment by the Voices of Notes and comedian Jerry Farber, plus plenty of German themes in food and entertainment! It was terrific.
Kurt and Vreny arrive at party, surprised.
Chefs of Atlanta, many trained by Kurt, prepared the different courses. They included sushi; followed by escargot; chilled shrimp, crab, poached peach and brandy appetizer; Black Forest braised beef short ribs; bouillabaisse; fruit sorbet; loin of prime rib; cheese plate; and a dessert of almond cake with fruit and honey cream. Talk about exquisite and good!
The program told of Kurt’s many steps on the way to his outstanding German restaurant, Kurt’s European Bistro, located at 3305 Peachtree Industrial Boulevard in Duluth.
That’s a long way from him being born in the height of World War II in Stuttgart in 1943, as one of six children. Kurt at first wanted to become a mechanic, but his father convinced him that working in hospitality was better. So his work path began in an apprenticeship, first in Germany, and later in Switzerland, where he met his wife, Vreny.
Kurt came to Atlanta in 1965, followed by Vreny shortly afterward, and they were married. He began to go quickly up the restaurant ladder. He was on the staff of several restaurants, including Chateau Fleur de Lis in Atlanta and Sea Pines at Hilton Head. (He also spent three years as a meat cutter in the U.S. Army at Fort McClellan, Ala.) Then he was at several Atlanta high-quality restaurants, first at the Farm, then the Red Bain Inn and the Old Spaghetti Mill. It was 1978 when the Standard Club made him executive chef. That was followed by an eight-year tenure with the Atlanta Athletic Club.
December 2, 1985, was a significant day: Kurt opened his own restaurant on Peachtree Parkway, luring many of his Athletic Club friends to the more casual German restaurant. Four years later, Scott Hudgens got him to move to the River Manor Club in Duluth (behind the current Agco headquarters.) Finally, after some rough years of the recession, he opened at his present location on Peachtree Industrial Boulevard. This year marks another new milestone, as Kurt’s Restaurant merged with its more casual, Vreny’s Biergarten, to create one identity while maintaining the restaurants’ high standards of quality and service as Gwinnett’s premier dining establishment.
Besides being involved with his vocation, Kurt also has been past president of the American Culinary Federation-Georgia chapter, as well as a past member of the Chaine, the Rottisseurs, and the Academy of Chefs. The restaurant bearing his name has been honored numerous times in “best of” categories as well as its continuous involvement in the community.
Congratulations, Kurt, on your success and your birthday! Great chefing for us all. And what a stunning 80th birthday party!
- Have a comment? Send to: elliott@brack.net
Follow Us