Originally trained as a pastry chef, Elliot Essman has worked many years as a food and wine writer and journalist. Elliot earned a nomination for the prestigious James Beard Foundation Journalism Award for his newspaper food writing. Online, he publishes the Style Gourmet Cooking Site as well as Elliot Essman’s Wine Pages.
In addition to his blue-ribbon cooking school degree, Elliot qualified for the coveted Certified Specialist of Wine (CSW) designation awarded by the Society of Wine Educators. He is author of the book Use Wine to Make Sense of the World.
An inveterate cook, Elliot spends a great deal of time sourcing fresh ingredients, chopping, dicing, sautéing, braising, roasting and otherwise occupying himself with food preparation, serving, and entertaining.