Greg Proechel

The Path

Greg Proechel trained at Wesleyan University and Institute of Culinary Education (ICE), then entered service at Eleven Madison Park as an extern before returning there as a full-time hire. The line of kitchens widened with sous chef posts at Graffit and Blanca, then moved into leadership as executive chef at Le Turtle (from 2015) and into opening work with Ferris Restaurant at Ferris (from 2017). Today, Greg is executive chef of Ferris.

The Work Today

The present role sits on the back of the 2017 opening, where the discipline of an externship, the repetition of sous-chef work, and the pressure of executive responsibility all meet in one kitchen.

Signature

Greg's signature dishes include Grilled Scallop, Corn Pudding, ‘Nduja, Cornichons, and Chile Oil and Iberico Katsu Sando with Pickled Vegetables.

In Their Words “I always strive to bring people something unique to my restaurants.” “Acidity and texture are two big elements.”

Acclaim

The clearest markers in Proechel’s rise are responsibility markers: being brought into major kitchens, then promoted within them, then trusted to open and run a restaurant. Those steps trace the work plainly. First comes the hire, then the promotion, then the seat at the top when a kitchen needs steadiness as well as range.