Elliott Moss is a son of the low country of South Carolina. Growing up in Florence, S.C., where mom and pop 'cue joints reigned supreme, Moss gained a deep appreciation of the art of smoke. The rich characters, humble attitude and low country cuisine he grew up with very much influence his approach to cooking to this day. In particular, a childhood spent playing on the farm of his grandparents and eating whole hog barbecue has kept the vinegar sauce flowing through his veins.
Moss first moved to Asheville in 2007 to help open The Admiral Restaurant, garnering acclaim throughout the South for his creative and eclectic fare. Moss paid his dues for years in the food industry and earned many accolades along the way including a James Beard Foundation nomination of “Best Chef Southeast” in 2013. Shortly thereafter, Moss partnered with the Chai Pani Restaurant Group to achieve his long-held dream of building his own whole hog, all-wood smoked barbecue joint with the opening of Buxton Hall Barbecue in 2015. In 2017, Moss was named a James Beard Foundation semifinalist for “Best Chef Southeast”.
Since the restaurant’s opening, Buxton Hall has received much national acclaim including being named one of Bon Appetit’s Top 10 Best New Restaurants for 2016 as well as landing a spot on Southern Living’s Best Restaurants list for 2016.
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