PHOTOGRAPHER ADAM MILLIRON AND LEAD STYLIST ANA KELLY AT IRON MILL STUDIO IN NORTH POINT BREEZE. | PHOTO BY ELAN MIZRAHI

Adam Milliron throws elaborate parties five days a week that nobody attends.

His restaurants and grocery stores are devoid of patrons, but he’s one of the most successful figures in the local culinary world.

At IRON MILL — a custom-designed, 4,000-square-foot commercial photography studio in North Point Breeze — Milliron and his team turn food brands into bonafide stars.

You’ve no doubt seen IRON MILL’s work in magazines and catalogs, on billboards and websites — and while scrolling through social media on your phone. A dozen clients a day visit Milliron’s East End HQ to brainstorm ideas and watch their products get the celebrity treatment.

When I stopped by on a sweltering August afternoon, Milliron was hosting another desolate, yet upbeat, soiree. Music blared, snacks were abundant and Iron City Beer flowed like the three rivers. Lead stylist Ana Kelly fawned over a bottle of I.C. Light Mango as if she were preparing it for a boudoir shoot.

As a 46-year-old suds-lovin’ introvert, this is the only kind of party I need.

Pittsburgh Brewing Co. is the latest client to join IRON MILL’s portfolio, which also includes GNC, Giant Eagle, Sheetz, Bruster’s Ice Cream, Sarris Candies and Courtyard Marriott. In addition to global companies, the six-member team works with local eateries including Jimmy Wan’s Restaurant & Lounge, Girasole and Pusadee’s Garden.

At IRON MILL, a Primanti Bros. sammich is considered a supermodel.

Milliron grew up in the Greensburg area, with a camera in one hand and a Turner’s Premium Iced Tea in the other. Generations of his family worked for Turner Dairy Farms, so from an early age, he knew the importance of brand identity.

Although he didn’t excel at academics in a traditional sense, Milliron launched a website-design company when he was just 13 years old. In high school, he worked at a photo processing lab and parlayed that experience into a career in the paint- and color-design industry, all the while snapping food pictures for local magazines including Table and Whirl.

A decade ago, he moved into a vacant space in The XFactory, a century-old, industrial warehouse that’s now home to a bunch of eclectic businesses. Chef Kate Romane’s Black Radish Kitchen is directly across the hall from IRON MILL, so lunch breaks often include decadent meals.

His climate-controlled studio has its own 500-square-foot kitchen with commercial fryers, convection ovens, double-door refrigerators and walk-in freezers — so the food on display for the paparazzi will be as fresh and photogenic as possible.

Last year, Milliron shut down the studio for three weeks to focus on producing visuals for “Food Is Love: Plant-Based Indian-Inspired Recipes to Feel Joy and Connection” by Palak Patel, a classically trained chef, restaurant owner and winner of Food Network shows “Chopped” and “Beat Bobby Flay.”

Capturing gourmet grub in all its glory isn’t easy or appetizing. Products are photographed from every conceivable angle. As soon as the shutter clicks, the images are sent to a digital dark room for review, but the real magic happens IRL.

There are several multipurpose sets that can be manipulated to look like anything from a five-star restaurant to a convenience store — or your grandmother’s country kitchen. In the adjoining 1,600-square-foot prop room, Milliron stores thousands of high-end plates, glassware, utensils and linens, along with furniture, holiday decorations, a fog machine, an outdoor grill and even a swimming pool.

In the event of a zombie apocalypse, I plan to ride out the end of the world in style at IRON MILL. I’ll be in good company. Kelly, a native of Brazil who speaks five languages and earned her culinary chops at Downtown’s Duquesne Club, will spend hours adjusting pickle chips and ketchup drips to create the most eye-catching burger imaginable. She’s been working with Milliron so long that the pair act more like siblings. As the flashbulbs pop, they dish out equal amounts of love and sarcasm.

The deliciously witty barbs they trade back and forth add to the creative and familial atmosphere.

“It’s a ‘Romper Room’ for the brain in a way,” Milliron says with a laugh. “It’s very bustling; people are moving everywhere, different backgrounds are coming in and out, things are changing constantly. I enjoy that kind of energy. It’s cool to work with brands that are excited to work with us.”