Chef de Cuisine
Tyler Heckman, a Connecticut native, started working in the restaurant industry at age 15. Originally having a passion for art, Tyler took an opportunity to break away from traditional schooling and attended a magnet high school focusing strictly on visual arts. After receiving his BFA from the University of Connecticut, where he found his passion in the kitchen, Tyler moved to New York to attend the Institute of Culinary Education. Balancing school and work, Tyler worked at Toro for two years, first as a line cook and then a lead line cook, an important time in his career. He next went to Le Turtle in the Lower East Side where he met Greg Proechel, and after a few short months became his sous chef. With strong creative chemistry, Tyler decided to join Proechel as the executive sous chef on the opening team at Ferris in the Made hotel. Over time he was promoted to Chef de Cuisine and has helped Proechel make Ferris what it is today.