Subscribe Register Login
Sunday, September 24, 2017, 5:33 a.m.

ADVERTISEMENT

Top Picks - Mobile App

HIGH PROFILE: Chef Matt McClure

McClure got out of the culinary school in two years and $40,000 in debt. Every job he held after that prepared him for his current role as executive chef at The Hive in Bentonville

By Cyd King

This article was originally published April 16, 2017 at 4:30 a.m. Updated April 17, 2017 at 4:30 a.m.

“I feel very proud to identify as an American chef, and my food, too, is absolutely American. Without James Beard’s contributions to cooking I would not have been able to do what I am currently doing.”

SELF PORTRAIT

Matt McClure

DATE AND PLACE OF BIRTH: Oct. 8, 1979, Little Rock

FAVORITE CHILDHOOD MEMORY: When I was finally able to drive, I liked going to downtown Little Rock and running around at night. I love wandering old downtowns.

TODAY I’M CRAVING: We just got in some beautiful striped bass from Maryland, and I really want to take those collars and roast those collars. Most people throw them away.

MY FIRST JOBS WERE mowing yards in my neighborhood, washing cars for a friend’s stepdad’s dealership and hauling hay.

MY WORST JOB WAS working for a catering company in Boston for two months. It was all soul-less food. It was the summer they had the Democratic National Convention in Boston, and we did all the food for CNN and ABC.

I DRIVE A 2003 Toyota 4Runner with 150,000-plus miles on it.

ALWAYS IN MY REFRIGERATOR YOU’LL FIND cultured butter, eggs, some kind of jam or jelly, homemade pickles, yellow mustard, maybe salami.

I ABSOLUTELY WON’T EAT: putrid shark and whale blubber that I had in Iceland — I don’t need to try those again.

MY ASPIRATIONS FOR THE HIVE: In 15-20 years, I want my staff to have their own restaurants and be successful from what they learned here.

MY STAFF WOULD DESCRIBE ME AS levelheaded.

ONE WORD TO SUM ME UP: steadfast

BENTONVILLE — Matt McClure is casually dressed in jeans and a plaid shirt as he sits at a corner table at The Hive, the restaurant in this city’s swanky 21C Museum Hotel. The executive chef is not at all casual when talking about the James Beard awards, considered by many in the business to be the “Oscars of food.”

SELF PORTRAIT

Matt McClure

DATE AND PLACE OF BIRTH: Oct. 8, 1979, Little Rock

FAVORITE CHILDHOOD MEMORY: When I was finally able to drive, I liked going to downtown Little Rock and running around at night. I love wandering old downtowns.

TODAY I’M CRAVING: We just got in some beautiful striped bass from Maryland, and I really want to take those collars and roast those collars. Most people throw them away.

MY FIRST JOBS WERE mowing yards in my neighborhood, washing cars for a friend’s stepdad’s dealership and hauling hay.

MY WORST JOB WAS working for a catering company in Boston for two months. It was all soul-less food. It was the summer they had the Democratic National Convention in Boston, and we did all the food for CNN and ABC.

I DRIVE A 2003 Toyota 4Runner with 150,000-plus miles on it.

ALWAYS IN MY REFRIGERATOR YOU’LL FIND cultured butter, eggs, some kind of jam or jelly, homemade pickles, yellow mustard, maybe salami.

I ABSOLUTELY WON’T EAT: putrid shark and whale blubber that I had in Iceland — I don’t need to try those again.

MY ASPIRATIONS FOR THE HIVE: In 15-20 years, I want my staff to have their own restaurants and be successful from what they learned here.

MY STAFF WOULD DESCRIBE ME AS levelheaded.

ONE WORD TO SUM ME UP: steadfast

This story is only available from the Arkansas Online archives. Stories can be purchased individually for $2.95. Click here to search for this story in the archives.

Print Headline: Matthew Robert McClure; Matt McClure got out of the culinary school in two years and $40,000 in debt. Every job he held after that prepared him for his current role as executive chef at The Hive in Be

ADVERTISEMENT

Comments on: HIGH PROFILE: Chef Matt McClure

To report abuse or misuse of this area please hit the "Suggest Removal" link in the comment to alert our online managers. Read our Terms of Use policy.

Subscribe Register Login

You must login to make comments.

ADVERTISEMENT

SHOPPING

loading...

ADVERTISEMENT

Top Picks - Mobile App
Arkansas Online