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. As a private chef and culinary consultant he has catered to Forbes 50 high net worth clients, as well as brands such as Gaggenau BSH and Aman Resorts. During the pandemic, Bryce and his wife, Jenn created a BBQ ribs delivery service for social justice, benefiting The Brooklyn Community Bail Fund. Ribs n Rosé is now over a year old and going strong with a new pop up at The Market Line. Bryce currently resides in Brooklyn, NY with Jenn, and his beautiful daughter, Emilia. He loves analog synthesizers, plays blues guitar, and snaps instant photographs with his vintage Polaroid. Bryce currently resides in Brooklyn, NY with his loving wife and five year old daughter, Emilia. He loves analog synthesizers, plays blues guitar, and snaps instant photographs with his vintage Polaroid.
