Chef
Bryce Shuman
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
Bryce Shuman is the Chef at Sweetbriar in NoMad/Kips Bay, New York City, where open fire sets the pace and defines the room as much as the menu. That is the register his cooking works in: direct heat, immediate timing, and the kind of service energy that depends on a kitchen staying locked in together. Open-fire cooking is his signature, and in Bryce Shuman’s case it reads less as effect than as method. The work has moved through New York restaurants with the speed he names plainly: “I’ve always loved the fast pace and camaraderie of restaurants.” The line is useful because it tells you where the craft sits for him—inside tempo, coordination, and the shared pressure of service.
The Climb
The arc here is one of roles that each demanded control under pressure. Bryce Shuman served as Executive Chef at Betony in New York City (2013–2016), a stretch that placed him in one of the city’s closely watched kitchens. He then moved to Primrose in Monte Carlo, Las Vegas (2017), before taking on the role of chef at Ribs n Riesling. Today, Bryce is chef of Sweetbriar (since 2021), where open-fire cooking and technical discipline sit side by side. Across those posts, the throughline is not ornament but range: kitchens with different demands, each requiring pace, consistency, and the ability to keep the line moving cleanly.
Today
At Sweetbriar, the craft is organized around movement—fire management, timing, adjustment, and the constant readjustment service requires. That kind of cooking leaves little room for drift. It asks for attention to what is happening in the moment and for a chef who can keep the work active without losing control of it. In Bryce Shuman’s hands, open-fire cooking functions as both technique and stance: a way to keep the food immediate, the room engaged, and the kitchen working at service speed.
Signature
Bryce's signature dishes include Ribs n Reds. The name fits the cooking’s directness: no excess framing, just a dish built to arrive with force and clarity. It is the kind of signature that gives a menu an anchor, something defined enough to remember and sturdy enough to carry the room’s attention.
In Their Words “We just introduced our first tasting menu and are testing new techniques and ingredients for the summer menu.” “Honestly, I don’t try to capitalize on trends, I aspire to set them.” Those remarks point to a kitchen that is actively being worked, not merely maintained. New formats, new techniques, and seasonal testing all suggest a chef using the menu as an instrument of revision. The stance is clear: move the food forward, keep the process open, and don’t let the work be defined by what is already circulating outside the kitchen.
Recognition
Bryce's honors include James Beard Foundation finalist, Best New Restaurant, Michelin Guide, one star, Food & Wine, Best New Chef (2015), The New York Times, three stars, and Esquire, Restaurant of the Year. The awards show a body of work that has been read across several major arbiters of restaurant coverage, with recognition landing on both execution and ambition. For a chef working in high-velocity rooms, that kind of attention marks consistency as much as reach.
Profile updated July 2026
FAQ
Asked of Bryce
Where did Bryce Shuman work before?
Bryce Shuman's earlier career included Betony, Primrose, and Ribs n Riesling.
What recognition has Bryce Shuman received?
James Beard Foundation finalist, Best New Restaurant.
