Elliott attended the New England Culinary Institute in 1994 then completed his internship at the 5-Star Inn at Spanish Bay Resort in Pebble Beach, California. He pursued additional studies at the Culinary Institute of America at Greystone, Napa Valley, California then worked in a variety of Foodservice operations. These included restaurant, catering, private homes and as a Chef/Buyer for Whole Foods Market in Monterey, California. In 2002 he returned to Montreal and worked on several motion pictures cooking for Robert De Niro, Martin Scorsese, and Leonardo DiCaprio. He has taught over 300 classes including clients such as Deloitte, Groupe Dynamite, Provigo, McGill University Health Center, Adidas, and The Moment Factory. Elliott's passion for cooking and teaching is reflected in the quality of his food and his simplistic, dynamic approach to teaching, always focusing on the basics and what’s behind the recipe.