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
Matthew medure
Co Founder /CEO
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, M Shack, Rue Saint Marc, Midtown Table, M Brothers at Mayo and Zest at Mayo 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 Medure Brothers Culinary Concepts 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.
Alex yim
chef de Cuisine
While many great chefs begin their professional journey with formal training, Chef Alex took a different path. Although his qualifications were sparse and though he never attended a culinary program, Chef Matthew recognized a spark in him and decided to explore his potential. Alex found himself in Matthew’s kitchen with the esteemed Chef as his mentor and his training largely involved classical French technique, which he now reinvents with global influences and international elements. Beginning on Garde Manger in 2008, Alex learned and excelled at each station. After several years of long hours, late nights, and countless sacrifices, he became Chef de Cuisine in 2013, went out on his own as a Personal Chef from 2021 to 2023, and has now made his return to Matthew’s as Executive Chef/Proprietor.
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.
