Located in Buckhead’s Shops Around Lenox, Seven Lamps offers Atlantans a fresh selection of craft food and drinks. The restaurant’s unique name comes from an extended essay by English art critic John Ruskin. The “lamps” refer to the seven principles of architecture: sacrifice, truth, power, beauty, life, memory and obedience. Inspired by the essay, Co-owner and Executive Chef Drew Van Leuvan recognized that these important principles are also very applicable in the kitchen.
Drew Van Leuvan
As executive chef of Seven Lamps, Drew Van Leuvan oversees all aspects of the restaurant including supervising culinary development and ensuring the kitchen is operating at its peak performance on a daily basis. With close to 20 years of culinary experience to draw from, his goal is to have Seven Lamps recognized among Atlanta’s best restaurant and bar programs and to bring a neighborhood establishment to the Buckhead restaurant scene.
Van Leuvan began cooking while enrolled at the University of Massachusetts. He quickly realized cooking was his passion and went on to graduate from the Culinary Institute of America in 2000. After graduation, Van Leuvan perfected his skills while apprenticing under some of the world’s best chefs including Jean Louis Palladin, Guenter Seeger, Wylie Dufresne, Joel Antunes, Sam Mason and Chef Mark Dommen. In 2004, Van Leuvan served as executive chef at Atlanta’s acclaimed Toast restaurant where he was recognized as a “Chef on the Rise” by Food & Wine magazine. Following his stint at Toast, Van Leuvan became executive chef at Spice restaurant where he received three stars from both the Atlanta Journal-Constitution and Creative Loafing. In 2006, Chef Van Leuvan was appointed executive chef of Saga restaurant where he received the “Rising Star Award” from StarChefs.com and “Most Memorable Plate of 2007” from Creative Loafing. Van Leuvan began working with Concentrics Restaurants in 2008, helping with the opening of the Midtown gastropub TAP as well as Room at TWELVE Centennial Park, before becoming executive chef at ONE. midtown kitchen. He was previously the owner of hand-made pasta Pan De Mie Pasta Company. Van Leuvan is a member of the Jean Louis Palladin Foundation, Slow Food and Chefs Collaborative.
Outside of the kitchen, Van Leuvan enjoys spending time with his daughter, Kayden. He also enjoys building most anything, working in his garden and utilizing his homegrown vegetables in his dishes. Van Leuvan resides in Decatur with wife Kimberly Powell and Kayden.
Chef De Cuisine
Conor developed a love of cooking early while working in neighborhood restaurants during his teens. He studied culinary at Johnson & Wales then began his professional career in St. Thomas where he quickly rose through the ranks to the position of Sous Chef. He worked at Michelin star restaurants and held the position of Sous Chef at One Midtown Kitchen and Woodfire Grill. Currently Chef de Cuisine at Seven Lamps, O’Reilly prepares a constantly evolving menu which draws influence cuisines across the world. In his off time Conor can be found with his 9-year-old boxer named Iggy and reflecting on his admiration for John Dalton.