Elliot Bonior is seeking a new managerial or consulting position in the wine industry. He has 15 years of experience in wine production and sales in California, Washington, Oregon, New Zealand, France, and other regions. His experience includes roles as a consulting winemaker, cellar supervisor, and assistant winemaker for several premium wineries. He has expertise in all aspects of the winemaking process from grape processing to bottling and sales. Bonior also has experience consulting and selling winemaking equipment and luxury vessels internationally. He is proficient in Spanish and has knowledge of French and Italian wines.

1. Elliot Eugene Bonior
805-305-6072 500 Mountain View Dr. San Luis Obispo, CA, USA. 93405 elliotbonior@yahoo.com
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OBJECTIVE
To continue my career in the wine industry through the upmost professional enological and wine
business practices via production supervisor, project manager, consulting and sales.
PERSONAL STATEMENT
I firmly believe that I am an asset to any winery or consultant of winemaking products. I have always
held a position of leadership and am very capable of running operations. I hold a thorough familiarity with
enology and the winemaking process as well as retained knowledge of information on fine wine ethics, sales
and wine business large and small. I also have an immense amount of knowledge regarding an array of
winemaking and grape processing products as I have worked with and experienced many throughout the years,
and as I continue to do consulting work and sales to this day for a number of large multi-national companies. I
hold years of experience working with high class wineries in California, Washington, Oregon, British
Columbia, as well as France, New Zealand and Australia. I am familiar with an array of wine industry
companies as well as wine products and I also hold great relations winemakers, Proprietors and wine merchants
from around the west coast of the United States and parts of the world. I hold a very advanced palette dealing
with high end luxury wines and I uphold the most professional businesslike approach to every situation while
maintaining the upmost class. I have extensive experience in these fields and I hold outstanding interpersonal,
motivational, and presentation skills. Analytical, articulate, and diligent.
Now looking for a new and challenging managerial or consultancy position, one which will make best use
of my existing skills and experience and also further my personal and professional development.
EDUCATION
Cuesta College, San Luis Obispo, California
• Studied to achieve an Associate of the Science degree in Biological Sciences. 2011
• Studied to achieve an Associate of the Arts degree in Social and Behavioral Sciences. 2014
Relevant Coursework: Enology, Biology, Chemistry, Geology, Crop Sciences, (All including
Laboratory work), Agricultural Sciences, Agricultural Business, Human Relations, Communications,
Entrepreneurship, Business, Financial/Managerial Accounting, Macro/Micro Economics, Marketing,
Mathematics.

2. Technical Skills
• I currently am a Consulting Winemaker for a select few clients in San Luis Obispo County.
• I achieved an Introductory Sommelier Certificate from the Court of Master Sommeliers in December 2014,
and plan to pursue the Certified Sommelier Exam in 2016
• I have attended a number of sensory analysis and olfaction seminars, enhancing the versatility of my palette.
• Forklift certification. CPR certification. Confined space certification.
• Proficient computer skills; Microsoft Excel, Word, and PowerPoint; Winemaker’s Database.
• Fluent in Spanish, able to slightly communicate in French and Italian.
Professional competencies include:
multi-unit operations management Client and customer relations and satisfaction
Labor, marketing cost control Strategic Planning
Sales, product, market analysis Team Building and employee motivation
Project planning and development Project leadership
Risk management and inventory control Strong organizational ability
Facility Management Superb written and verbal communication skills
Vendor sourcing and negotiating Excellent work ethic with an unquestioned attention to detail
Efficient and effective time management skills Ability to think critically and solve logistical problems.
Ability to successfully manage multiple tasks and assignments.

3. EXPERIENCE
On a regular basis I held a supervisory position overseeing production at each establishment, In addition,
I worked closely with Winemakers to properly perform quality control and taste for the proper
development of wines and/or faults for the following premium wineries in current and past vintages.
IPAK Wine- Della Toffola, Sylvain, Meyrieux, Nico Velo,
November 2014 to present day
• Currently working Under The U.S. West Coast representative doing consulting and completing sales for
the Italian Winemaking, beverage, and food processing manufacture Della Toffola. Any piece of
equipment Della Toffola produces I have have sold and have knowledge about, including, Flash
Pasteurization, Thermo vinification, Cross Flow filters, reverse osmosis filters, flotation, presses, grape
receiving lines, de-stemmers, bottling lines, tanks, etc.
• I hold the position of head technician and general manager for Ipak Wine, Managing, scheduling and
supervising a mobile wine filtration company. We use multiple ceramic membrane crossflows for
filtration of wines. In addition, we also conduct Volatile Acidity removal and alcohol removal using a
reverse osmosis filter. we operate a system used for pH adjustment as well as tartaric stabilization. I have
strong knowledge of this technical equipment, and am able to troubleshoot and deal with all mechanics,
plc and electrical issues. I have 50+ clients all throughout Paso Robles, San Luis Obispo, Santa Barbara
County and Surrounding areas. I am constantly retaining relationships with all of my clients, and finding
new clients via marketing and research.
• I Currently work under the U.S. West Coast representative serving customers who buy French oak
vessels made by Tonnelerie Sylvain, and Tonnellerie Meyriuex from Burgundy and Bordeaux, France. I
complete luxury French Oak barrel and cask sales, as well as sensory analysis in coordination with the
influence of high end french oak on notable wines produced by our clients.
• It is a regular occurrence that I travel to visit clients, and taste through past vintages to properly
determine which of our products would properly suit their winemaking needs.
• I currently complete consulting work and sales for Nico Velo Luxury Cement Vessels Imported from
Italy, as well as Terra Cotta Amphorae imported from Italy used to ferment and age high end wines. I
coordinate and track shipping containers from Europe to U.S. port, hire rigging companies and oversee
the installation of these luxury vessels.
• On a daily basis it is imperative that I keep close relations with any clients who buy these above
mentioned products. I often make visits to different wineries to discuss the type of wines they are
interested in making using these unique vessels and discuss the equipment needed to suite their
winemaking needs.
• This includes sensory analysis on many different varietals of fine wine, all throughout their aging
process, hinted in many different fashions, using many different types of vessels.
• I also hold a very wide range of wine Business and production knowledge as I visit a different winery
nearly every week, and have completed work through either sales or mobile filtration for over 100
wineries all along the central coast of California, and hold close relations with high end clients in Napa,
Oregon, Washington, and British Columbia.

4. Crimson Wine Group, Chamisal Winery, San Luis Obispo, Ca August 2014- November2014
• Worked as Cellar lead and supervisor in a Premium Winery
• Undertook every step of the winemaking process, from grape processing to bottling.
• I directed and supervised a crew to complete daily tasks, and answer production and lab questions.
• Assisted in laboratory coordination during harvest while participating in vineyard maturity testing,
monitoring of primary and secondary fermentations.
• Preformed quality control during bottling and filtering operations.
• Performed quality control with past year vintages, tasted for faults, and completed tasting notes on wines
to be removed from barrel, undergo additions, and continue to be bottled.
• Performed sensory analysis in coordination with the winemaking team in order to achieve an ultra
premium product.
• Assisted with direct to consumer sales and fine wine account relations through private tastings with
exclusive clients and distributers.
• Gained experience with state and federal compliance of wine sales as well as marketing.
Villa Maria Wine Estates, Marlborough, New Zealand February, 2014- June, 2014
• Assistant Winemaker in a 25,000+ tons world class facility, implementing the coordination of
winemaking of many varietals.
• I was the direct liaison between the director of winemaking and the cellar crew, giving orders and solving
problematic issues.
• On a daily basis I undertook the role with no supervision of running very meticulous and expensive new
technology used to clarify juice prior to inoculation, as well as finished wine. I operated and
supervised crews to efficiently run technical winemaking systems.
• Was given the role to implement and direct a crew to complete every step of the winemaking process.
• Contributed in the entire winemaking process for the duration of my time in the winery, while taking the
initiative to act as a leader with my prior experience with a very large crew in a very hectic
environment.

5. Niven Family Wine Estates, Custom Crush Facility, San Luis Obispo, CA August 2011--February 2014
• Used analytical and sensory evaluation to determine the best methods to utilize with each different lot,
including cap management practices, temperature settings, acid and nutrient additions, and yeast selections.
• As night shift supervisor, I directed a crew of university interns and harvest workers to complete a range
of tank room, cellar, and crush-pad activities: various sanitation procedures, punchdowns, pump-overs, wine
transfers, racking of tanks, draining of tanks, white and red de-stemming and pressing, and filtering of various
wine lots using pad filters and diatomaceous earth filters.
• In charge of completing all additions in the cellar, including enzymes, fining agents, acids, yeast
nutrients, and malolactic bacteria.
• Assisted in laboratory coordination during harvest. Participated in vineyard maturity testing, monitoring
of primary and secondary fermentations, mock blending, and tracking of VA and SO2 for wine lots.
• Completed analyses on various wine lots as requested by Lab Manager and Winemakers; Brix, TA, VA,
SO2, CO2, DO, % Alcohol, NH3, WF, ML, RS, Bentonite Fining Trails, Heat and Cold Stability Tests.
• Helped implement and conduct trials with Adam’s Phenolics Assay.
• Preformed quality control during bottling and filtering operations.
• On a regular basis I worked in correlation with consulting winemakers, and owners of small brands
made in house, to achieve a premium product.