Mark Elliott

Mark Elliott, owner and chef of Elliott’s on Linden, is recognized as one of the best kept secrets in Pinehurst, North Carolina. His beautifully prepared food consistently draws raves from politicians, professional athletes, and celebrities who visit the area. Mark's use of locally farmed seasonal produce and masterful preparation of wild game have 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. Working with owner and Chef Roy Yamaguchi. Upon his arrival in Pinehurst, North Carolina, Mark worked at the Magnolia Inn as executive chef where his culinary reputation began to flourish. After working several years at the Inn, Mark opened his own establishment- Elliott's on Linden.

Currently, Mark's ingenuity and the collaboration of his culinary team have earned Elliott's a reputation for being "One of the finest dining experiences in the Pinehurst, Southern Pines, and Aberdeen area." He believes that consistency and service is to be held in the highest regard, thereby enriching the customer's experience.

Mark's entrepreneurial passion has driven him to introduce Elliott's Provision Company (EPC), Elliott's Catering Company (ECC) and The Sly Fox Gastropub to the area. Mark’s successful business ventures have afforded him the ability to passionately pursue many and various philanthropic endeavors.