Micah Klasky
Executive Chef
As Executive Chef, Micah upholds The Hive’s mission of showcasing the unique culinary identity of Arkansas through deep-rooted connections with local purveyors and creative preparations. Prior to joining 21c, Micah worked for various chefs in his native Arkansas, who inspired him to commit to a career in the culinary arts early on, from Shane Henderson to Cassidee Dabney, whom he worked under at the Capital Hotel, moving his way up from line cook to banquet sous chef in just four years. There, he helped in the development of several programs for the hotel’s fine dining restaurant and was able to build strong relationships with local farmers.
He moved to Bentonville in 2014 to take on the role of sous chef at The Hive, where he worked his way up to chef de cuisine, working alongside Chef Matt McClure to carry out the 21c brand standards and culture through original food offerings. He continues to build upon The Hive’s robust food & beverage program, a pillar of the 21c Museum Hotel experience.