Elliott Moss grew up in Florence, South Carolina, where mom and pop ‘cue joints reigned supreme, Moss gained a deep appreciation of the art of smoke. His roots for southern food and culture run deep as he spent his younger years playing with pigs and chickens on his grandparents’ family farm.
He has vivid memories of his grandfather setting up block pits to feed the neighborhood whole hog on special occasions, while helping his grandmother stir kettles of chicken bog and his father saucing barbecued chicken and hogs on the family smoker. It’s no wonder this son of the south has vinegar mop running in his veins.
Moss moved to Asheville in 2007 to help open The Admiral Restaurant, garnering acclaim throughout the South for his creative & eclectic fare. After being nominated for Best Chef Southeast through the James Beard Foundation in 2013, he left to chase his barbecue dreams.
Buxton Hall opened in August of 2015, with Elliott Moss tending the pits, and Meherwan Irani bringing his experience as a restauranteur to the operation.