Country: United States.
Specialty: Contemporary cuisine.
Bryce Shuman is originally from North Carolina but in pursuit of experience and to obtain the most exquisite techniques, Bryce moved to San Francisco in the United States jut to have the opportunity to perfect his skills as a chef.
Shuman worked first for Wolfgang Puck at Postrio and then for Stuart Brioza and Nicole Krasinski at Rubicon. It was in that quest for the perfect taste that Bryce learned the importance of cooking with heart and only with the best ingredients. After returning to the East Coast he joined Daniel Humm’s team at Eleven Madison Park in New York City, a Michelin-starred restaurant.
All that experience took him to Betony’s opening where he won three stars by The New York Times, a Michelin star, and in 2015 was named “New Best Chef” by Food & Wine.
Bryce has a really fun side, and when he’s not working at Betony, he’s a great collector of analog synthesizers; he enjoys playing his guitar and loves to take snapshots with his Polaroid.
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