Elliott Moss is a son of the low country of South Carolina. The rich characters, humble attitude, and lowcountry 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. Elliott paid his dues for years in the food industry, and earned many accolades along the way, including a nomination in 2013 for “Best Chef Southeast,” from the James Beard Foundation. In August of 2015 Elliott achieved his long held dream of building his own wholehog, all-woodsmoked barbecue joint with the opening of Buxton Hall Barbecue in partnership with the Chai Pani Group. Just over a year in, Moss’ new venture has already achieved great acclaim, being named one of Bon Appetit’s top 10 Best New Restaurants for 2016, as well as garnering mentions in an overwhelming number of national publications.