Chef Elliott Moss

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The Admiral, Asheville

Elliott Moss, the self-taught chef at The Admiral, guides the kitchen crew as they create unique dishes in a distinctive atmosphere in West Asheville.

Moss first entered the restaurant business in 1997 at seventeen years old, and boasts five years’ chef experience.

The Florence, SC native also spent time in Philadelphia refining his skills. The Admiral’s menu changes frequently to ensure the freshest ingredients and a creative selection, but some staples include seared diver scallops, braised angus short ribs, PEI mussels, and South Carolina squab.

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Chef Elliott Moss