Chef Bryce Shuman, of the acclaimed Betony in New York City, garnered three stars from The New York Times, one Michelin star, and was named 2015 Food & Wine Magazine “Best New Chef”.
Originally from Chapel Hill, NC, Bryce moved to San Francisco, California to hone his skills as a chef. Working first for Wolfgang Puck at Postrio and then for Stuart Brioza and Nicole Krasinski at Rubicon, Bryce learned the importance of cooking with the finest ingredients and always from the heart. Upon returning to the east coast he joined Daniel Humm’s team at Eleven Madison Park in New York City. During his six years there as Sous Chef and Executive Sous Chef, the restaurant garnered four stars from the New York Times, three Michelin Stars, as well at a top 5 placement on The Worlds 50 Best.Back to Network