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, Matt joined the opening team of The Hive, located at 21c Museum Hotel Bentonville. The Hive represents Matthew McClure’s 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. Matt was a James Beard Award semifinalist for the “Best Chef: South” award in 2014, 2015, 2016, 2017 and 2018, and was a speaker at the 2016 James Beard Foundation Conference: Now Trending: The Making of a Food Movement. Matt 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.