Sommelier & Front of House Manager

With more than 30 years in the wine and hospitality industry, Eric Overman brings a wealth of knowledge, a passion for teaching, and a genuine love of connecting with guests to Lewes Oyster House.

Originally from Scottsdale, Arizona, Eric built his career as a sommelier, wine educator, distributor, and hospitality leader before making Delaware home in 2015. Along the way, he worked across every side of the wine business, from restaurant floors and resort dining rooms to distribution and wine education programs.

Today, Eric’s favorite part of the job remains simple: helping guests discover something they’ll truly enjoy.

For Eric, hospitality starts with connection.

“Knowing guests by their names, knowing what they drink, and knowing how many kids they have.”

He believes the best hospitality comes from taking the time to listen and build relationships. Whether you’re joining us for oysters and Champagne or a special dinner with family, Eric wants every guest to feel welcomed, remembered, and at home.

That philosophy is one of the reasons he was drawn to Lewes Oyster House.

“It has to be the passion behind every employee. We have very strong and different personalities in the building, but when we work together, the energy and professionalism is palpable.”

Long before wine became his career, Eric had another dream.

At 16, while working as a busboy in an Italian restaurant, he became fascinated by the restaurant’s sommelier and the world of wine. The sommelier took him under his wing, and Eric began learning about wine years before he was legally old enough to enjoy it.

At the same time, he was pursuing a different passion: music.

“I thought I was going to be a famous rock drummer.”

While wine ultimately won out as a profession, Eric still plays drums whenever he can and enjoys sharing stories from both worlds with guests.

When he’s not at Lewes Oyster House, you’ll often find Eric on his bicycle exploring coastal Delaware, whether on the Junction & Breakwater Trail or one of the area’s scenic back roads.

He’s also the proud father of a daughter, Elle, who is studying architecture at Washington State University.

Ask Eric what keeps him inspired and he’ll likely tell you it’s the same thing that has fueled his career for decades: learning, teaching, and connecting with people.

La Berrière Muscadet
Loire Valley, France
A classic pairing with our oysters. Crisp and clean with a natural salinity from the Melon de Bourgogne grape, it mirrors the briny freshness of the shellfish for a perfect coastal match.

Catena Malbec
Mendoza, Argentina
A go-to with our Damn Good Burger. Bright acidity and structured tannins cut through the richness, making every bite feel even more balanced and complete.

Emilio Lustau Pedro Ximénez Sherry
Jerez, Spain
Poured over vanilla ice cream, this is Eric’s favorite indulgence. Rich, velvety, and layered with notes of molasses, chocolate, and dried fruit—simple, unexpected, and unforgettable.