Greg Proechel is the executive chef of Ferris, a seasonal new American restaurant at Made, the new hotel in the heart of NoMad. Ferris is an amalgamation of everything Proechel has done in his New York restaurant career. After obtaining a bachelor’s degree in economics from Wesleyan, Proechel continued his education at ICE and completed an externship at Eleven Madison Park, where he became a full-time hire after its first four star review in The New York Times. From there, Proechel became a sous chef at Jesus Nunez’s Graffit, where he also appeared on Iron Chef America. Proechel went on to join Blanca as sous chef under Carlo Mirarchi, where he helped the restaurant earn its second Michelin star, among many other achievements. Most recently, Proechel opened popular Lower East Side destination Le Turtle, where he was executive chef. During his time leading the kitchen at Le Turtle, the restaurant garnered various accolades and was named one of Eater’s Best New Restaurants of 2016.
In the fall of 2017 Proechel joined forces with Charles Seich, formerly of Major Food Group, to open Ferris, where he incorporates elements from throughout his career, showcasing the food he loves to cook. With an ethos that balances rustic and refined preparations, the menu pulls from various cuisines and highlight the ingredients that Proechel is most excited about each season. Ferris opened it's doors on October 11th, 2017.