photo courtesy of Leslie Jennings

AOS Graduation Speaker

Bryce SHuman

BY: Shelly Loveland, Staff Contributor

Former Executive Chef of Betony


Chef Bryce Shuman has made a career of leading and working in some of the country’s top restaurant kitchens to great industry acclaim. 

Originally from Chapel Hill, NC, Chef Shuman was introduced to the restaurant world as a dishwasher at Mesh Café in Greenville, NC. He quickly fell in love with the kitchen and moved up through the ranks to become the restaurant’s chef de cuisine before moving to San Francisco in 2002 to hone his culinary skills. Working first for Wolfgang Puck at Postrio and then for Stuart Brioza and Nicole Krasinski at Rubicon, Chef Shuman learned the importance of cooking with the finest ingredients and always from the heart. He also earned his degree from the California Culinary Academy while working nights at Postrio.

Returning to the East Coast, Chef Shuman joined Daniel Humm’s team at Eleven Madison Park in New York City in 2007. During his six years as sous chef and executive sous chef for the restaurant, Eleven Madison Park garnered four stars from The New York Times, three Michelin stars, and a top 5 placement on the S. Pellegrino World’s 50 Best Restaurants listing.

In 2013, Chef Shuman was hired as executive chef along with Eamon Rockey ’06 as maître d’ to transform the former Brasserie Pushkin into a new venue. The result was the sophisticated, fine-dining Betony, which opened later that year. Under Chef Shuman’s leadership, Betony soon earned three stars from The New York Times, one Michelin star, Restaurant of the Year honors from Esquire magazine, and a Best New Restaurant nomination from the James Beard Foundation. In 2015, he was named a Food & Wine Best New Chef and recognized as one of New York City’s Rising Star Chefs by

Active in his community and industry, Bryce Shuman is a supporter of Careers Through Culinary Arts (C-CAP), No Kid Hungry, and Cookies for Kids’ Cancer. He has leant his talents as a judge at the New York City Cochon 555 competition, served as a guest instructor at Macy’s DeGustibus Cooking School, and cooked at the James Beard House and several food and wine festivals. In 2010, Chef Shuman competed in a season 5 episode of the Food Network’s Chopped.


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