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.
Food & Beverage Director John Robinson brings 15+ years of hospitality management and restaurant operations expertise to The Hive. John started with 21c in 2013 and has worn many hats since joining the company. He was able to find his passion for quality cocktails and wine as our Beverage Manager and his cocktails have been featured in publications such as Imbibe, Garden and Gun, Forbes, and Food Network. He teaches public cocktail classes at 21c Bentonville where he educates the public in technique and interesting products to use in their home made concoctions. As Food and Beverage Director, John focused on blending fine dining technique with meaningful, down-to-earth service ensures every guest feels comfortable and well taken care of.
Arkansas native Lindsay Ortego grew up in a home surrounded by hospitable southern hosts. After graduating high school in Fayetteville, Lindsay moved on to study Culinary Arts at Brightwater: A Center for the Study of Food, and graduated summa cum laude in 2012. While attending culinary school, she studied under several well-known local chefs, most notably, Matthew McClure, who opened the Hive as Executive Chef in 2013. Lindsay served as part of the opening team at The Hive, and was quickly promoted to Sous Chef, Executive Sous Chef, and, most recently, Chef de Cuisine. Lindsay’s inherent love for hosting and feeding others translates to the experiences she creates at The Hive. Lindsay’s food is inspired by classic French technique, innovative methods, and the relationships she has cultivated with local farmers and producers in the area. As Chef de Cuisine, Lindsay is committed to creating a positive atmosphere for her team while developing their culinary knowledge.
Brittney was raised in southwest Missouri in a large family where her mother instilled in her the spirit of hospitality through cooking and taking care of others. In 2008, she moved to Northwest Arkansas to raise her kids and operate a family-owned specialty food grocery store, where she learned a blended set of skills in business and leadership and was exposed to different cultures through food. In 2018, Brittney joined The Hive team. With her enthusiasm for all things hospitality worked her way up from a Food Runner position to the current Assistant Food and Beverage Director, overseeing daily operations and translating her passion for guest care into a thoughtful and memorable experience for both guests and her team.
Calling all industry friends! Join us for Industry Night, happening every Sunday from 8pm until midnight. We’re hooking you up with pocket-friendly snacks from the kitchen, plus an awesome selection of cocktails, wines, and beers to keep the good vibes flowing.
