Matthew McClureNEW MAKER!
Matthew McClure 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.