Matthew McClure, Executive Chef
Matthew McClure was born and raised in Little Rock, Arkansas, where hunting, fishing and his grandmother’s cooking ignited his passion for food. After studying at the New England Culinary Institute in Vermont, he settled in Boston working at a number of restaurants including Troquet, Harvest and No. 9 Park under the direction of Barbara Lynch.
After years in Boston, Matt was eager to get back to his home state to reconnect with the ingredients and foodways of his childhood. He returned to Little Rock where he worked under Lee Richardson at Ashley’s at the Capital Hotel, developing strong relationships with local farmers and producers and rediscovering the agricultural resources of his home state.
In 2012, he was selected to open The Hive located at 21c Museum Hotel. Matt’s menu offers a contemporary take on the ingredients and ways of cooking that are familiar to the region such as pickling and preserving, making jam and sourcing whole animals whenever possible. His cooking is reflective of both the history and geography of Arkansas as well as new immigrant communities and their influence on the culinary landscape. His longstanding and outspoken commitment to support local farmers and purveyors has cemented his position as a notable champion for Arkansas’s burgeoning culinary renaissance. Matt is a Semifinalist for the 2014 James Beard Foundation Best Chef: South award. He is also an active member of the Southern Foodways Alliance.