Portrait of Matthew McClure
i. Biography
Coming Up
Clarity, not clutter, runs through Matthew McClure’s kitchen work: a style built around restraint, team trust, and plates that are composed without being overworked. After training at New England Culinary Institute, McClure moved through Troquet in Boston, Massachusetts; Harvest in Boston, Massachusetts; No. 9 Park in Boston, Massachusetts; and Ashley's at the Capital Hotel in Little Rock, Arkansas. Since 2012, he has also been an opening team member / Executive Chef at The Hive at 21c Museum Hotel Bentonville, Arkansas.
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Where They Are Now
At The Woodstock Inn & Resort in Woodstock, Vermont, where McClure has served since 2022 as Executive Chef and Food & Beverage Director, the cooking is centered on seasonal, well-composed, house-made plates using locally grown foods. The room’s pace and tone match the approach behind his own line about caring for families, colleagues, and communities: leadership here is treated as a shared practice, with the kitchen and the dining room working from the same standard of care.
Signature
Matthew's signature dishes include Sorghum-Roasted Duck with hominy grits and wood-fired Hog Chop with Ralston Rice.
In Their Words “There is no greater privilege in life than to be a person who is free to be exactly who they are, and no greater responsibility as a leader than to allow others to do the same.” “The more time we invest in the care of our families, colleagues and communities, the more we all stand to gain.”
Honors
McClure’s recognition includes James Beard Foundation semifinalist for Best Chef: South, consecutively from 2014 to 2019, and The People’s Best New Chef award for the Midwest.
FAQ
Asked of Matthew
What is Matthew McClure's current role?
As of 2026, Matthew McClure is Executive Chef and Food & Beverage Director.
Where did Matthew McClure train or study?
Matthew McClure trained at New England Culinary Institute.
What recognition has Matthew McClure received?
James Beard Foundation semifinalist for Best Chef: South (consecutively from 2014 to 2019).
The Sunday email
Read about chefs like Matthew McClure in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.