Meet the Chefs
Our chefs are the creative force behind Woodstock Inn & Resort’s culinary experience, transforming the region’s finest ingredients into menus that reflect both season and place. Inspired by the gardens, local farms, and the rhythms of Vermont, each dish is crafted with intention and a respect for simplicity and flavor.
Together, they bring a shared philosophy to the table: thoughtful sourcing, refined technique, and a genuine connection to the land—creating dining experiences that are both elevated and deeply rooted.
Matthew McClure ~ Executive Chef, Director of Food & Beverage
Born and raised in Little Rock, Arkansas, Chef Matthew McClure developed an early appreciation for seasonal ingredients through hunting, fishing, and cooking with his family. After training at the New England Culinary Institute, he refined his craft in Boston’s acclaimed kitchens before returning home to lead standout culinary programs at the Capital Hotel and 21c Museum Hotel.
A seven-time James Beard Award nominee and recognized by Food & Wine, McClure built a national reputation for elevating regional cuisine. Since joining Woodstock Inn & Resort in 2022, he has brought a thoughtful, ingredient-driven approach to the culinary program rooted in partnerships with local farmers and anchored by the resort’s own Kelly Way Gardens.
Chef McClure’s philosophy is simple: create refined, seasonal dishes that celebrate place, foster community, and deliver a memorable dining experience.
Paul LeClair ~ Chef de Cuisine
A 7th-generation Vermonter from Burlington, Chef Paul LeClair brings a deep connection to the region to his cooking. Inspired by a childhood spent outdoors and in the kitchen with family, his passion for food was shaped early on.
Paul began his career on the slopes of the Green Mountains before refining his skills at Burlington favorites like Sweetwaters and the Woodland Golf Club. Drawn back to Vermont, he joined Woodstock Inn & Resort, where he grew through the ranks from leading Fairway Grill and Saskadena Six to sous chef roles at Red Rooster and Richardson’s Tavern.
Promoted to Chef de Cuisine in 2023, Paul now leads the resort’s restaurant menus, bringing thoughtful leadership and a strong sense of place to the culinary program.
Philippe Niez ~ Pastry Chef
Originally from France, Pastry Chef Philippe began his culinary journey after graduating in 1985 from the CFA de Rouen. His career has taken him across Europe, including five years working in France, one year in England, and nine years in Germany before continuing his pastry career in the United States for more than 20 years.
For the past ten years, Chef Philippe has brought his passion, precision, and classic European technique to Woodstock Inn & Resort, creating desserts that blend artistry, comfort, and seasonal inspiration. His philosophy is simple: “Eat desserts — it is good for the soul.”
Joe McBeth ~ Executive Sous Chef
Executive Sous Chef Joe McBeth has been a valued member of the Woodstock Inn & Resort culinary team for many years, overseeing many of the Resort’s breakfast and lunch offerings with consistency, creativity, and care. From comforting morning favorites to seasonal midday menus, Chef Joe plays an important role in creating approachable dining experiences rooted in warm hospitality and quality ingredients.
