Woodstock Inn & Resort's Culinary Team

Born and raised in Little Rock Arkansas, Matthew McClure grew up hunting and fishing with family. After attending the New England Culinary Institute in Essex Junction, VT, McClure worked for Barbara Lynch at No 9 Park, Scott Hebert at Troquet, and was a sous chef for Keith Pooler at Harvest Restaurant. In 2012 McClure became the executive chef of the Hive restaurant at 21c Museum Hotel in Bentonville, Arkansas. It was here that McClure earned 7 nominations for the James Beard Foundation’s Best Chef South, “People’s Choice Best New Chef Midwest” by Food and Wine Magazine, and 2021 Proprietor of the Year with an induction into the Arkansas Food Hall of Fame. In the summer of 2022, McClure joined the culinary team at the renowned Woodstock Inn & Resort. McClure’s vision is to create a unique experience of seasonal, well-composed, house-made plates utilizing locally grown foods from his growing network of farmers and producers, all anchored by the resort’s own Kelly Way Gardens.

Classically trained in pastry, Chef Philippe Niez graduated in 1985 at the CFA de Rouen in France. An accomplished chocolatier, he worked in England, France, and Germany before settling in Vermont. His masterful baking can be enjoyed everywhere through the resort - from The Spa's signature lavender macarons to the delicious burger buns at lunch, and the scrumptious cookies served every day, not to mention the breakfast pastries and the always unique dessert menus!