WELCOME TO MATTHEW'S

Since opening its doors in 1997, Matthew’s Restaurant in San Marco has been one of Northeast Florida’s most distinctive restaurants. Chef Matthew Medure has set the standard in fine dining with his unique menu, impeccable service, and attention to every detail. Like all Medure establishments, Matthew’s Restaurant features inspired cuisine using locally sourced ingredients as well as specialty fare from around the globe. From creative, house-made pastas to sustainably grown meats and succulent seafood, the menu at Matthew’s is crafted to showcase the season's finest offerings.

Matthew’s is a quiet oasis for dinner and drinks amidst the hustle of your day. Perfect for a special occasion, business dinner, or the average weeknight, our intimate dining room is highlighted by an open kitchen and seats only 50 guests. The counter top Chef's Table offers a full view of the action. Join us in the M Lounge for Happy Hour and tickle your taste buds with $5 bar bites or indulge in a specially-crafted cocktail. Matthew’s offers private dining for up to 60 guests in the Wine Room and 18 guests in The Loft.

Since opening its doors in 1997, Matthew’s Restaurant in San Marco has been one of Northeast Florida’s most distinctive restaurants. Chef Matthew Medure has set the standard in fine dining with his unique menu, impeccable service and attention to detail. And like all Medure establishments, Matthew’s Restaurant features inspired regional cuisine using only locally sourced ingredients. From creative handmade pastas to sustainably raised meats and pristine local seafood, the menu at Matthew’s is carefully crafted each day based on availability and seasons.

Matthew’s spacious 4,000-square-feet includes an open kitchen overlooking a 50 seat main dining room, the Wine Room offering private dining for up to 65 guests and The Loft, which seats up to 16 guests in an intimate dining space. The restaurant also boasts an elegant lounge where guests can enjoy a refreshing martini or an after-dinner cocktail, as well as an expansive 2,000-bottle wine cellar.

Meet the Chefs

Chef di Benedetto’s passion for food took off at the age of five with her sister by her side with their neighborhood lemonade stand in Long Island, New York. She merged her entrepreneurial spirit and culinary passion by graduating from The Culinary Institute of America with degrees in Culinary Arts and Culinary Management. She brings the flavors of the world to the table at Matthew’s from her extensive travels throughout Europe and Central America. Before joining Matthew’s, Chef di Benedetto was with Jiko- The Cooking Place at Walt Disney World specializing in African cuisine.

Antonella Di Benedetto
Sous Chef

The plate is a canvas for Chef Rebecca Reed who creates edible works of pastry art for Matthew’s as well as desserts, breads, and pastries for the company’s French-American inspired restaurant, Rue Saint-Marc. She fell in love with dishing up sweet bites while baking cookies with her mother and grandmother as a child. Following college, she pursued her sweet path in pastry arts at the International Culinary Institute in New York City, formerly known as the French Culinary Institute. Her drive and creativity earned her a Master of Pastry Arts degree with honors and a place in the pastry kitchen at New York’s legendary Locande Verde – honored by the New York Times and Bon Appetit for “Best Desserts.” She joined Matthew’s in 2013 as executive pastry chef. She shares her love of all things pastry by teaching baking classes at Matthew’s Cooking School.

Rebecca Reed
Executive Pastry Chef

While many great chefs begin the professional journey with formal training, Chef Alex took a different path. When his parents sold their Chinese restaurant and moved back to Hong Kong, young Alex came in search of a job. Although his qualifications were sparse, Chef Matthew recognized a spark in him and chose to explore his potential. Having never attended a culinary program and with minimal experience, Alex found himself in Matthew’s kitchen with the esteemed Chef as his mentor. His training largely involved classical French technique, which he now reinvents with international elements. Beginning on Garde Manger, Alex learned and excelled at each of the stations. After several years of long hours, late nights, and innumerable band aids, he was promoted to Chef de Cuisine of Matthew’s Restaurant in 2013. His dishes are globally inspired and often incorporate his Chinese heritage. Chef Alex has been with Matthew’s for nearly 10 years.

Alex Yim
Chef de cuisine

Matthew medure
executive chef/owner

Tastemaker and innovator Chef Matthew Medure is at the helm of M Hospitality Restaurant & Catering Group – a collection of distinctive fine dining and fast casual restaurants in northeast Florida. His family’s catering business in Pittsburgh, Pennsylvania set the table for his culinary calling as notable chef and restaurateur.

His meteoric rise began at The Ritz-Carlton, Buckhead following graduation from the Pennsylvania Institute for the Culinary Arts. His talents quickly catapulted him to Chef of The Grill at The Ritz-Carlton, Amelia Island, making him the youngest chef in the company’s global brand to head a flagship dining room. He left the coveted spot to launch Matthew’s, his eponymous fine dining restaurant, in Jacksonville at the age of 27. Chef Medure’s servant leadership philosophy and pursuit of excellence in serving genuine hospitality along with a high- quality dining experience is unparalleled in the city’s dining scene.

Chef Medure was twice nominated for the James Beard Perrier Jouet “Rising Star Chef of the Year,” and was selected for a stage at the three-star Michelin Hotel de Paris, Monte Carlo with Chef Alain Ducasse. His career includes numerous awards and appearances at culinary events.

Read more >

Read more >

Read more >

Read more >

Matthew medure
executive chef/owner

Tastemaker and innovator Chef Matthew Medure is at the helm of M Hospitality Restaurant & Catering Group – a collection of distinctive fine dining and fast casual restaurants in northeast Florida. His family’s catering business in Pittsburgh, Pennsylvania set the table for his culinary calling as notable chef and restaurateur.
His meteoric rise began at The Ritz-Carlton, Buckhead following graduation from the Pennsylvania Institute for the Culinary Arts. His talents quickly catapulted him to Chef of The Grill at The Ritz-Carlton, Amelia Island, making him the youngest chef in the company’s global brand to head a flagship dining room. He left the coveted spot to launch Matthew’s, his eponymous fine dining restaurant, in Jacksonville at the age of 27. Chef Medure’s servant leadership philosophy and pursuit of excellence in serving genuine hospitality along with a high- quality dining experience is unparalleled in the city’s dining scene.
Chef Medure was twice nominated for the James Beard Perrier Jouet “Rising Star Chef of the Year,” and was selected for a stage at the three-star Michelin Hotel de Paris, Monte Carlo with Chef Alain Ducasse. His career includes numerous awards and appearances at culinary events.

meet the team

meet the team

Alex yim
chef de Cuisine

While many great chefs begin the professional journey with formal training, Chef Alex took a different path. When his parents sold their Chinese restaurant and moved back to Hong Kong, young Alex came in search of a job. Although his qualifications were sparse, Chef Matthew recognized a spark in him and chose to explore his potential. Having never attended a culinary program and with minimal experience, Alex found himself in Matthew’s kitchen with the esteemed Chef as his mentor. His training largely involved classical French technique, which he now reinvents with international elements. Beginning on Garde Manger, Alex learned and excelled at each of the stations. After several years of long hours, late nights, and innumerable band aids, he was promoted to Chef de Cuisine of Matthew’s Restaurant in 2013. His dishes are globally inspired and often incorporate his Chinese heritage. Chef Alex has been with Matthew’s for nearly 10 years.

meet the team

meet the team

REbecca Reed
Executive Pastry Chef

The plate is a canvas for Chef Rebecca Reed who creates edible works of pastry art for Matthew’s as well as desserts, breads, and pastries for the company’s French-American inspired restaurant, Rue Saint-Marc. She fell in love with dishing up sweet bites while baking cookies with her mother and grandmother as a child. Following college, she pursued her sweet path in pastry arts at the International Culinary Institute in New York City, formerly known as the French Culinary Institute. Her drive and creativity earned her a Master of Pastry Arts degree with honors and a place in the pastry kitchen at New York’s legendary Locande Verde – honored by the New York Times and Bon Appetit for “Best Desserts.” She joined Matthew’s in 2013 as executive pastry chef. She shares her love of all things pastry by teaching baking classes at Matthew’s Cooking School.

meet the team

meet the team

Antonella Di Benedetto
Sous Chef

Chef di Benedetto’s passion for food took off at the age of five with her sister by her side with their neighborhood lemonade stand in Long Island, New York. She merged her entrepreneurial spirit and culinary passion by graduating from The Culinary Institute of America with degrees in Culinary Arts and Culinary Management. She brings the flavors of the world to the table at Matthew’s from her extensive travels throughout Europe and Central America. Before joining Matthew’s, Chef di Benedetto was with Jiko- The Cooking Place at Walt Disney World specializing in African cuisine.

meet the team

meet the team

accolades

Since 1999, Matthew’s has been honored with the prestigious AAA Four Diamond Award for providing impeccable service, remarkable cuisine, and a dynamic selection of wines to accommodate any budget.

fish + farms

We proudly support Florida farmers and fisherman through the Fresh from Florida program. Our menu features produce from local farmland and seafood from local waters.

Community involvement

M Hospitality is cooking up goodwill across Jacksonville! As your neighbors, Our community inspires us with all the good they do in raising dollars and awareness to enrich the lives of those in northeast florida. Through partnerships with local non-profits and donations to area fundraisers, we’re feeding more than bellies. We support programs that enrich the lives of our community members. your patronage makes it possible.

Donation Requests