Bryce ShumanBryce Shuman

North Carolina native Bryce Shuman was named Food & Wine’s “Best New Chef” and StarChef’s “Rising Star Chef” in 2015 and has cooked in some of the country’s most prestigious kitchens, including the Michelin-starred Eleven Madison Park and Betony in New York City and Rubicon and Postrio in San Francisco. He also executed a  BBQ-focused pop-up dinner delivery service called RnR that benefited the Brooklyn Bail Fund in 2020. Today, he is the Executive Chef of Sweetbriar, an upscale comfort food restaurant at the Park South Hotel in New York City that spotlights fresh, seasonal vegetables and prime meats prepared with live fire cooking via the wood-fired oven, charcoal grill, and smoker. He is also the Executive Chef of GG Tokyo, a Japanese-influenced bar and restaurant, also at the Park South Hotel. He currently lives in Brooklyn with his wife and daughter.