Years of Participation
treasured Lowcountry. Hailing from Florence, S.C., where mom and pop ‘cue joints reign supreme, Moss
has maintained a deep appreciation for the art of smoke since day one.
With the experience of an adolescence founded on BBQ religion coupled with his time working in the
kitchens of several South Carolina Chick-fil-As, Moss made the move to Asheville in 2007, to join the
opening team of The Admiral. Suddenly fast tracking his career, Moss was quickly recognized as a
culinary breakout star which was proven with his first James Beard nomination for ‘Best Chef Southeast”
in 2013. In 2015, Moss went on to join forces with celebrated Asheville chef and Chai Pani Restaurant
Group founder Meherwan Irani to open up Buxton Hall – a bright idea for an Eastern-Carolina style
concept focusing on whole hog and all-wood smoked barbecue, and a long-held dream for Moss. With a
sudden rush of vinegar coursing through his veins and finally able to tap into his eastern BBQ roots, Moss
opened Buxton’s doors in 2015, where he and his fun-loving, wildly creative team have gained attention
from all over the map.
Any day of the week, Moss can be spotted in the revitalized roller rink’s open kitchen (always repping his
latest swag from local favorite’s Old North and Billy’s Belts), or out back by the fire smoking pigs late into
the night – with a (local) beer in hand.
Moss’ role as co-owner and pitmaster has landed him and Buxton Hall much national acclaim including
another James Beard nomination for ‘Best Chef Southeast’ in 2017, a spot on Southern Living’s Best
Restaurants list, and nods as one of Bon Appetit’s ‘Top 10 Best New Restaurants’ and ‘Fried Chicken
Sandwich of the Year’. The concept has also been recognized as National Geographic’s ‘Best BBQ in
America’ and USA Today’s ‘Best BBQ in North Carolina’, along with nods from Food Network, Eater
National, Food & Wine, Garden & Gun, The Washington Post and Rolling Stone. In 2016, Moss also
released his first cookbook Book of Smoke – an ode to the no-rules framework of next-generation BBQ,
the exploration of regional flavors and a guide to unorthodox BBQ joint-inspired dishes and sides.