Chef Elliott Moss
Elliott Moss, age 33, is from Florence, South Carolina. His roots for southern food and culture run deep as he spent his younger years playing with pigs and chickens on his grandfathers family farm. Helping his grandmother stir kettles of chicken bog, and saucing barbecued chicken and hogs on the family smoker with his father played a major role in his upbringing.
Elliott has worked in kitchens since the age of 17, including restaurants in Florence & Columbia, SC, Philadelphia, PA, and most recently Asheville, NC. Chef Moss moved to Asheville in 2007 to help open The Admiral Restaurant where he is currently the executive chef. The Admiral has garnered acclaim throughout the South for its creative & eclectic fare.
Elliott is now working on his own restaurant, Buxton Hill, in Asheville that is slated to open in the Summer of 2013. He will honor his childhood with wood smoked whole hogs, fried chicken, and seasonal