Bryce Shuman

Executive Chef

Chef Bryce Shuman, known for his time at Betony and Eleven Madison Park, garnered three stars from the New York Times, One Michelin Star, and was named 2015 Food and Wine Magazine "Best New Chef". Under him, Sweetbriar focuses on live fire cooking with wood and charcoal, seasonal vegetables, and prime meats—including whole grilled Mediterranean sea bass with salsa verde and roasted tete de cochon with sweet and sour pork jus, as well as starters like tomato carpaccio and grilled artichokes with aioli.