Bryce Shuman at Consulting Chef in New York

Bio

Bryce Shuman is the Corporate Director, Culinary for Sydell Group. He may have grown up mostly in North Carolina, but his cultural anthropologist mom made sure his exposure to the world (and its food) was as broad as it could be. She took the whole family on field trips to the jungles of Costa Rica and all the way to the Arctic.

Accolades

  • Nominee: Best New Restaurant
    James Beard Foundation
  • Restaurant of the Year
    Esquire magazine
  • Three Stars
    The New York Times
  • Four Stars
    Time Out New York
  • Best of the Best
    Robb Report Magazine
  • Best New Chefs
    Food & Wine

My Restaurants

Where I Eat

Behind the Scenes

Chef Bryce Shuman reviews  at post.venue.name
"Morel Gelée, Mint, Herbs and Flowers from the Garden. Photo by @signebirck. Cooling and refreshing at the same time as comforting, with this smooth umami roundness that disappears off the tip of your tongue just as a spicy black pepper mignonette sets it off as you crunch into it, balanced by a sharp tinge of an aged sherry vinegar. surprise. A great way to start."
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Chef Bryce Shuman reviews  at post.venue.name
"English Peas, Fresh Milk Ricotta and Spearmint Pastry Chef @rebeccaisbell crushing this savory sweet one. 📷:@signebirck It totally feels like spring in New York today!!! #thankful#gratitude#newbeginnings#spring The crisp dome of sweet English pea mousse is shattered into the bowl to reveal the ricotta gelato and fresh spearmint. The crunchy mousse softens as you eat it just like the season. I can't wait."
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Chef Bryce Shuman reviews  at post.venue.name
"Beets with Sour Cashews and Amaranth This canapé is completely vegan, and crazy delicious. Crispy beet chips are topped with a purée of fermented cashews, a pickled beet and amaranth popped like popcorn. I've zoomed in a little here on @signebirck 's photo to show you the tiny grains' texture. Besides the texture they also add a great toasted finish to the flavor. Thanks to @markhowerd for bringing the cashew cheese into our repertoire. Its a good one!"
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Chef Bryce Shuman reviews  at post.venue.name
"Bullseye! Pigs Head Terrine with Salsa Verde and Pommery Mayonnaise Photo by @signebirck I love dishes with surprises, and this rich terrine has a little pocket of sauce inside that helps to compliment the fatty porky terrine and herbs. Its delicious with a little crusty country bread during these passing winter days."
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Chef Bryce Shuman reviews  at post.venue.name
"Apple, Almonds, and Cream. A little tribute to the snowy-er parts of the world. Photo by the incredible @signebirck this little dish is velvety and crunchy at the same time, sweet and refreshing... one of my favorites that speaks with one voice."
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Chef Bryce Shuman reviews  at post.venue.name
"Crispy Chicken Skin with Chilies and Coriander Great perspective by @signebirck!"
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