Dining & Shopping

Chef Profile

Chef Profile

Mark Elliott – Elliott’s on Linden

When it comes to fresh ingredients, Mark Elliott likes to go to the source. The Sandhills culinary entrepreneur has made a career – and a life – of sourcing and serving only the freshest local foods.

Elliott studied culinary arts at South Devon Technical College of England. During his early apprenticeships, he often provisioned ingredients from local English farmers, fishmongers and butchers. This direct connection with the foods he cooked instilled in him a deep appreciation for local ingredients. After working his way through Europe and the Mediterranean, he cooked with renowned chef Roy Yamaguchi in Hawaii. He eventually made his way to Pinehurst, where he served as executive chef at the Magnolia Inn.

Elliott’s on Linden opened in Pinehurst in 2004. The restaurant is known for using farm-fresh, local ingredients in a creative, modern way. Elliott’s involvement goes far beyond the kitchen, from watering plants in his gardens to visiting farms across the state.

His attention to detail has paid off. Elliott’s on Linden won the 2011 NC Best Plate award for fine dining in the Piedmont and Eastern Region of North Carolina, and in 2013 Elliott was named among the Best Chefs in America.

The Linden Street location is but one of Elliott’s local endeavors. The Sly Fox in Southern Pines is the consummate “gastropub,” serving ales and eats, such as Yorkshire pudding sliders and Shepherd’s Pie. With a motto of “Know Thy Food,” Elliott’s Provision Company (EPC), the chef’s retail shop, offers local produce, dairy products, artisan cheeses, grass-fed Angus beef, fresh pastries and specialty gourmet products. Meanwhile, Elliott’s Catering Company (ECC) provides catering services for the Pinehurst area, crafting world-class cuisine from regionally grown agricultural products.

With so many irons in the fire, Mark Elliot and his various enterprises are in large part the reason Sandhills diners now search out fresh, local foods deliciously prepared.


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