Many chefs are exposed to exciting, diverse foods at a young age—family culinary heritage, the buffet-sprawl of a multi-ethnic urban neighborhood, etc. But Bryce Shuman’s exposure was a little more exotic. Shuman may have grown up mostly in North Carolina, but his cultural anthropologist mom made sure his exposure to the world (and its food) was as broad as it could be. She took the whole family on field trips to the jungles of Costa Rica and all the way to the Arctic.
A passion for food thoroughly ingrained, Shuman began cooking at a local restaurant (where he would meet his future wife, Jenn). Shuman’s next step would take him across the country, to San Francisco, where he studied at the California Culinary Academy during the day and worked at Wolfgang Puck’s Postrio at night.
After graduating, Shuman joined the staff at Rubicon, where he was mentored by StarChefs.com Rising Star Chefs Stuart Brioza and Nicole Krasinski (now of State Bird Provisions). Returning to the East Coast, Shuman joined the team at Eleven Madison Park, where he worked for six years, was promoted to executive sous chef, and oversaw a staff of 40. Now at the helm of Betony, Shuman’s pure, clean, and imaginative cooking is the culmination of a well traveled culinary journey to self-discovery.