About Elliott Moss
Elliott Moss is a son of the low country of South Carolina. The rich characters, humble attitude, and low country cuisine he grew up with very much influence his approach to cooking today. Having paid his dues for years in the food industry, it was a move to Asheville to helm the kitchen at The Admiral that brought him regional and national attention as one of the most acclaimed chefs in the area, earning rave reviews from The New York Times, GQ Magazine, Food & Wine Magazine, Martha Stewart Living, Conde Nast, and many more regional & national publications. He was nominated for the James Beard Award for “Best Chef Southeast” in 2013 during his stint at the Admiral, and continues to garner accolades now that he's opened his dream restaurant, Buxton Hall Barbecue, with the Chai Pani Restaurant Group.