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  1. Wednesday, July 1, 2020

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Chef McClure Named Semifinalist for 2014 James Beard Foundation Awards

Executive Chef Matthew McClure named semifinalist for “Best Chef: South” in the 2014 James Beard Foundation Awards 

PRESS RELEASE- 21c Museum Hotels and The Hive in the 21c Museum Hotel Bentonville are proud to announce that executive chef Matthew McClure has been named a semifinalist for the 2014 James Beard Foundation Restaurant and Chef Awards in the “Best Chef: South” category.  Established in 1990, and often referred to as the “Academy Awards of food,” the James Beard Foundation Restaurant and Chef Awards recognize culinary professionals for achievement in their respective fields.  The final restaurant and chef award nominations will be announced on Wednesday, March 19.  The 2014 James Beard Foundation Awards will be held in New York City on May 2 (journalism, book and broadcast) and May 5 (restaurant, chef and design); for more information, please visit

Chef McClure was born and raised in Little Rock, AR, where he realized his passion for food. After moving to Boston and studying under famed chef Barbara Lynch, McClure returned to Arkansas where he worked under Lee Richardson at The Capital Hotel. During his tenure, McClure developed a deep appreciation for local ingredients and reinforced his passion for Arkansas’ food culture.

At The Hive, Chef McClure showcases the unique culinary identity of Arkansas and highlights the region’s farmers and producers. His refined, country cuisine pays homage to the High South and focuses on the local ingredients of Northwest Arkansas, such as black walnuts, freshly milled corn meal, hickory smoked ham, peaches and melons.

About 21c Museum Hotels

21c Museum Hotel was founded in Louisville, Kentucky in 2006 by preservationists and contemporary art collectors Laura Lee Brown and Steve Wilson. The project supports both their desire to preserve beautiful Kentucky farmland through revitalization efforts in downtown Louisville and their vision for making contemporary art a part of more people’s daily lives. The couple tapped architect Deborah Berke to convert a series of 19th century tobacco and Bourbon warehouses into a contemporary art museum with 9,000 square feet of exhibition space, a 90 room boutique hotel, and a restaurant and bar, Proof on Main. As North America’s first museum devoted solely to the art of living artists, 21c Museum Hotel features a rotating program of curated exhibitions as well as site-specific, commissioned installations.  21c has garnered praise from many notable publications including Travel + Leisure, The New York Times, Wall Street Journal, W, and Condé Nast Traveler, whose readers voted 21c among the top 10 hotels in the world in the annual Readers’ Choice Survey in 2009, 2010 and 2011. With the critical and financial success of the Louisville property and after having been approached by local partners interested in having a 21c Museum Hotel in their community, 21c Museum Hotels was formed in 2007 to oversee the development and management of 21c Museum Hotel properties in new markets.  21c has opened hotels in Cincinnati, OH and Bentonville, AR and plans have been announced for properties in Durham, NC and Lexington, KY.  The company plans to develop 15 properties over the next five to ten years. For more information visit

For further information on Chef McClure or The Hive:
Baltz & Company
Sarah Abell
Meredith Sidman
Beth Hengeveld