Mark Elliott, Chef /Owner
Elliott’s on Linden • The Sly Fox • Elliotts Provision Co.
Mark Elliott expertly showcases the region’s bounty while bringing modern dining to the region. The centerpiece of his diverse restaurant group, Elliott’s on Linden, won the 2011 NC Best Plate award for fine dining in the Piedmont and Eastern Region of North Carolina.
His creative and ingenious use of farm-fresh North Carolina ingredients and beautifully prepared food consistently draws praise from not only the local patrons, but also the politicians, professional athletes, and celebrities who visit the resort area. His masterful preparation of wild game has also garnered a fervently loyal following.
Mark studied culinary arts at South Devon Technical College of England and completed his graduate work in Classical French cuisine. After his formal training, Mark traveled throughout Europe and the Mediterranean broadening his culinary knowledge. When he finally landed in the States, his first stop was Kailua, Hawaii where he worked for famed chef, Roy Yamaguchi. Upon his arrival in Pinehurst, Mark worked as the Executive Chef at the Magnolia Inn and his culinary reputation flourished. After working several years at the Inn, Mark opened Elliott’s on Linden in 2000.
Since opening Elliott’s on Linden, Chef Elliott’s has opened The Sly Fox Gastropub, in Southern Pines. In addition, he has introduced Elliott’s Provision Company (EPC), a retail shop offering local produce, dairy products, artisan cheeses, pastured meats and specialty gourmet products; and Elliott’s Catering Company (ECC), one the most highly regarded caterers in the Pinehurst area.
Mark’s successful business ventures have afforded him the ability to pursue many and various philanthropic endeavors.