Elliott Moss

Elliott Moss


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.

Where I Go Out

At My Venues

Buxton Bomber
$$, Modern, Full Bar, Bbq,
"The Buxton Bomber is back just in time for spring training. Foot long cheesy stuffed hot dog + Bourbon barrel pit smoked - topped with BBQ hash, mustard q, white onion - served on a buxton bakery roll. Available most lunches until the summer comes around. #pasturedraised #footlong #pitsmoked #hotdogs"
At my venues