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 as a sous chef. Wanting to venture outside the LES, Tyler decided to join Proechel as the CDC at Ferris in the Made hotel. Over time Heckman established himself as a creative force at Ferris, not only managing much of the back of house operations but also adding many of his own dishes to the restaurant's menu. As Executive Chef at Ferris, Tyler is continuing to evolve the menus, service and culture at the restaurant.