21c Museum Hotels, the multi-venue contemporary art museum and hospitality company based in Louisville, Ky., recently promoted Micah Klasky to executive chef of The Hive at 21c Museum Hotel Bentonville.
Klasky, formerly chef de cuisine, became interim executive chef after Matthew McClure left in July. In September, McClure was named executive chef of The Woodstock Inn & Resort in Vermont.
In 2014, Klasky moved to Bentonville to become sous chef at The Hive and was named chef de cuisine two years later. He worked alongside McClure, who joined the opening team of The Hive in 2012. Klasky and McClure also worked together at the Capital Hotel in Little Rock.
Under the guidance of Cassidee Dabney, Klasky moved his way from line cook to banquet sous chef in four years at the Capital Hotel. He also helped to develop programs for the hotel’s restaurant and built strong relationships with farmers.
He said mentor Shane Henderson had led him to relocate from his hometown of Jonesboro to Little Rock. Klasky, 39, has about 20 years of culinary experience.
“Micah is the perfect person to be leading The Hive into its next phase, and we could not be more thrilled to see him step into this role,” said Vanessa Miller, senior director of food and beverage for 21c Museum Hotel. “His dedication to his team, his commitment to supporting local growers and artisans in Arkansas, and his culinary creativity make him a true force. We are excited to see him take The Hive to new places, while also honoring its rich culinary legacy.”
The Hive has about 15 staff.
“It is an honor to have the opportunity to helm such a storied restaurant,” Klasky said. “It’s a chance to showcase the Northwest Arkansas region and all it has to offer. Bentonville and the surrounding area continue to thrive, and it’s exciting to be a part of that. I’m thrilled to expand on The Hive’s culinary repertoire and outstanding reputation, both locally and nationally.”