Bryce Shuman, originally from Chapel Hill, NC moved to San Francisco to hone his skills as a chef. Working first for Wolfgang Puck at Postrio and then for Stuart Brioza and Nicole Krasinski at Rubicon, Bryce learned the importance of cooking from the heart – and only with the greatest possible ingredients. Upon returning to the east coast he joined Daniel Humm’s team at the Michelin three-star restaurant Eleven Madison Park in New York City.  As Executive Chef at Betony Bryce has earned three stars from The New York Times, one Michelin star, and was a 2015  Food & Wine “Best New Chef.  When not at Betony, Bryce likes to collect analog synthesizers, play blues guitar, and take instant photographs with his Polaroid Reporter SE.

Eamon Rockey grew up in Hattiesburg, Mississippi, the son of two professional chefs who sparked his passion for food and encouraged him to enter the kitchen. At age 14 he started working after school at Sakura, Hattiesburg’s only sushi restaurant at the time. He later attended the Culinary Institute of America in Hyde Park, where he pursued his Bachelor’s Degree and focused on the service side of the hospitality business. Upon graduation, Eamon moved to New York City, where for the past ten years he has worked his way up in dining rooms at acclaimed restaurants such as Gilt, Eleven Madison Park, Atera, and Aska. When not at Betony, Eamon enjoys cooking, collecting food and beverage-related books, exploring new restaurants, as well as biking and the performing arts.