Matthew’s career launched in 1988, when he enrolled at the Pennsylvania Institute for Culinary Arts to hone his quickly emerging culinary talents. His gifts were immediately recognized and he quickly moved up the ranks after graduating, working for one year as first cook at The Café at The Ritz-Carlton, Buckhead in Atlanta before being asked to help open The Grill at The Ritz-Carlton, Amelia Island, off Florida’s Atlantic coast.

Matthew made a name for himself during his seven years as executive chef at that fine-dining establishment, which was consistently named one of Florida’s top restaurants by such publications as Florida Trend, Water’s Edge and Jacksonville magazine. The Grill also won numerous local, regional and national accolades, and Matthew was further recognized in 1994, when The Grill became the only restaurant in the state to win the AAA Five Diamond Award. Two years later, he helped open The Ritz-Carlton, Bali, and was later nominated two consecutive years for the James Beard “Rising Star Chef of the Year.”

Matthew is now co-owner of Matthew’s Restaurant, Restaurant Medure and M Shack, applying the same passion for innovative menus and high-quality service that won him accolades early in his career. He and his brother, David Medure, founded M Hospitality on the guiding principles of innovation, quality, service and a commitment to hospitality, ensuring their guests always leave their establishments with plans to return.

During his 25 years in the culinary field, Matthew has received numerous honors and appeared on countless television programs, including “Great Chefs of the South,” Lifetime Television’s “The Main Ingredient,” CNN’s “On the Menu,” HGTV’s “All in Good Taste” and on local television stations in Jacksonville.

David Medure has served as Executive Chef at the award-winning Restaurant Medure in Ponte Vedra for more than a decade, overseeing both the restaurant’s day-to-day operations and creating and executing the nightly menu.

His passion for learning every aspect of culinary preparation and presentation comes from doing, not traditional schooling. His future as a chef entrepreneur was birthed at The Grill at The Ritz-Carlton, Amelia Island, where he worked and trained with his brother Matthew Medure, refining his craft.

David then collaborated with Matthew on their first of many ventures, Matthew’s Restaurant in Jacksonville. As Chef de Cuisine, he played an integral role in making Matthew’s one of the top restaurants in the state. Three short years later, the brothers combined their talents, passions and resources to open Restaurant Medure in Ponte Vedra.

With more than 40 years combined experience, the Medure brothers are still being celebrated today for their dedication to clean, light flavors. Their focus on innovative food offerings, a stylish yet comfortable ambiance and genuine love of hosting and serving guests continues their reputation for simply stated excellence.

David is passionate about simple flavors and fresh ingredients, emphasizing that good foundations lead to the finest dishes.

Steve’s notable career spans three decades and includes both business and food & beverage expertise. From serving as the Executive Chef who opened the first 5-Diamond Ritz-Carlton restaurant in Florida to working on the opening team for eight national and international Ritz-Carlton hotels to founding his own restaurant, Steve’s passion for delivering personalized guest service is always apparent.

Through his focus on building strong teams around a shared vision, gaining buy-in, and leveraging individual strengths, he’s able to retain top talent that is so critical to success in today’s dynamic service industry. As an operations executive known for delivering world-class, personalized service through high-performance teams, Steven was the natural choice to lead the M-Shack expansion efforts. Immediately, service was positively impacted by Steve’s customer-centric and hands-on approach.

Early in his career, Steve gained recognition for his innovative approach to F&B delivery. He created The Festival of New World Cuisine, a hallmark special event for Amelia Island for 15 years. He was featured on the Discovery Channel’s Great Chefs of the South culinary show, was nominated ‘Chef of the Year’ by the California Restaurant Writers Association, and was ‘Guest Chef of the 13th Annual Food & Wine Classic’ by Food & Wine Magazine in Aspen, Colorado.

Additionally, while serving as Vice President of F&B at the Atlantis Hotel & Casino, he championed the Art of Food & Beverage as a show-stopping attraction—part of the ‘magic that is Atlantis.’ Steve also serves as a strategic consultant/founder of the John Maxwell Company where he guides leaders to apply the principles of John Maxwell’s leadership program.