Matthew McClure, Executive Chef

Matthew McClureMatthew 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, Matthew 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, Matthew joined the opening team of The Hive, located at 21c Museum Hotel Bentonville. The Hive represents his take on the “High South” – his home state’s distinct culinary identity—in dishes like Sorghum-Roasted Duck with hominy grits, and a wood-fired Hog Chop with Ralston Rice. Matthew was a James Beard Award semifinalist for the “Best Chef: South” category consecutively from 2014 to 2019, and was a speaker at the 2016 James Beard Foundation Conference: Now Trending: The Making of a Food Movement. Matthew was awarded Food & Wine Magazine’s “The People’s Best New Chef” award for the Midwest in 2015. He is also an active member of the Southern Foodways Alliance and supporter of No Kid Hungry.