Contact

Volunteer

November 4-10, 2019

Elliott Moss

  • Co-owner and Pitmaster,  Buxton Hall Barbecue

Participates In:

  • Q-Masters, Chefs + Vets     (view)
  • Friday, November 8, 2019

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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 nomination of “Best Chef Southeast” from the James Beard Foundation 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.

 

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.

 

The Savannah Food & Wine Festival is presented by the Tourism Leadership Council, a 501-(c) 6 organization, and The AdFish Group, with proceeds benefiting the TLC Scholarship Fund, with educational opportunities for hospitality program students in colleges and universities in the Coastal Empire and many local charitable organizations.
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