Bryce Shuman, originally from Chapel Hill, NC moved to San Francisco 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 from the heart – and only with the greatest possible ingredients. Upon returning to the east coast he joined Daniel Humm’s team at the Michelin three-star restaurant Eleven Madison Park in New York City.  As Executive Chef at Betony Bryce has earned three stars from The New York Times, one Michelin star, and was a 2015  Food & Wine “Best New Chef.  When not at Betony, Bryce likes to collect analog synthesizers, play blues guitar, and take instant photographs with his Polaroid Reporter SE.