Erik Elliott

The Climb

The early part of the resume is rooted in hands-on work. Elliott trained at Delaware County Community College in 2010, after time as a Warehouse Employee at Roseco Optics, Inc from 2005–2006 and a laborer at John S Mcmanus Inc GC/CM from 2006–2008. Those jobs were built on repetition, physical work, and the discipline of showing up ready to move product or complete the day’s tasks. A shift toward detail work came through research at the Penn Sleep Center at Penn Medicine, University of Pennsylvania Health System from 2008–2010. From there, Elliott moved into service at Del Frisco's Restaurant Group from 2010–2013, where timing, table awareness, and pace became part of the job. That set the stage for the hospitality work that followed. At The Little Nell, Elliott worked as a server and bartender from 2013–2015, then as a sommelier from 2015–2019. Those years brought the work closer to wine service and guest guidance, where observation and clear communication matter as much as product knowledge. In 2019, he took on the role of director of hospitality and education at Heitz Wine Cellar, a short but direct bridge to the estate-focused work that followed. Today Since 2020, Elliott has served as Estate Director at Heitz Wine Cellar. The role pulls together operations, hospitality, and education into one point of oversight, and his earlier work gives it shape: service on the floor, wine work at The Little Nell, and the hospitality and education role at Heitz Wine Cellar itself. The throughline is not a leap but a sequence of jobs that each added another usable skill.