On the Line with Sweetbriar's Bryce Shuman

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, North Carolina, Bryce trained in lauded kitchens in San Francisco and in New York City including a six year run with chef Daniel Humm at Eleven Madison Park.

Now at Sweetbriar, Chef Bryce brings that attention to detail and care to American classics, bringing people home with wood smoke and with live fire lending flavor across the menu.

Join Chef on campus for an in-person demonstration.

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