Elliott Moss
Elliott Moss is a two-time James Beard-nominated chef celebrated for his inventive approach to Southern cuisine and dedication to whole-hog barbecue. A South Carolina native, Moss built his culinary reputation in Asheville, North Carolina, where he first earned national attention as the chef of The Admiral, a fine dining restaurant known for its creative, ingredient-driven dishes.
His second James Beard nomination came for his work at Buxton Hall Barbecue, which quickly became a culinary landmark. Under his direction, Buxton Hall earned a spot on Bon Appétit’s list of the Top 10 Best New Restaurants in America (2016) and garnered widespread acclaim for its authentic Carolina barbecue and inventive sides. That same year, Bon Appétit recognized Moss’s fried chicken sandwich as the “Best Fried Chicken Sandwich We Ate” — further cementing his place among the South’s most influential chefs.
Now, Elliott returns to his home state with Elliott’s Barbecue, in Florence, SC. At Elliott’s, he combines his passion for wood-smoked meats, scratch-made Southern fare, and local ingredients to create an inviting and soulful dining experience.
Moss’s philosophy is rooted in tradition but driven by creativity: honoring the time-honored craft of Carolina barbecue while pushing the boundaries of flavor and hospitality. Together with his wife, Jennifer, he’s bringing his signature “Bar-Bee-Que Love” to Florence.
