Basic Info

Greg Proechel
Contributor Status:
Native AdVert
Initial Contribution Date:

Career Info

Primary Industry:
Food & Beverages / Culinary
Personal Career Headline:
Executive Chef, Ferris

My Native AdVert

Career Snapshot:

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.

Proechel is working with Charles Seich, formerly of Major Food Group, at Ferris, where he is incorporating 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.

What Else To Know

My Pic of the Day:
Tell Us More:

My Daily Thoughts:

Goal of the Day: Have an impact on someone’s life

Thought of the Day: Inspire someone

Action of the Day: Push hard every day

Deed of the Day: Make someone laugh

Tip of the Day: Be true

A Day in My Life:

What do you love most about Your City?

The chaotic nature of it and the characters within, and how no one really cares about how filthy it is.

Favorite breakfast meal & restaurant?

Don’t eat it. But, I love Bacon, Egg and Cheese sandwiches on a toasted poppy seed bagel.

What are you doing at:

6:00 AM – Waking up multiple times for no reason.

10:00 AM – Answering emails and fixing problems dealing with work and starting my day with yoga.

12:00 PM – Favorite Lunch spot/meal? I generally don’t eat breakfast or lunch b/c I like intermittent fasting, so I am usually at the gym at this time if I’m not already at work.

7:00 PM – In the midst of service at this point of the day, or I’m trying to figure out where I will be drinking wine and eating food if I’m going out.

11:00 PM – Finishing up service and planning for the next day or I am out, usually near St Marks or in K-town relaxing and unwinding (a.k.a. socializing and drinking wine or eating.)

What drink do you need to get through the day and at the end (and how many)?

I drink a ridiculous amount of water at all points during the day, and I like a nice dry Riesling or a light red (Gamay realm), but I usually don’t have drinks after work and definitely wouldn’t say I need one.

Most used App/Favorite Instagram Account?

Youtube or Apple Podcast app. Breadface is the best Instagram account, by far.

What should everyone try at least once?

Something that expands your mind and takes you out of your comfort zone.

Where do you enjoy getting lost?

In my own mind, all the time.

My Native AdVice:

How did you get into the industry?

I took a gamble on something I loved doing and putting a successful career as an analyst aside. But the seed of my love for food got planted early in my life by my grandparents love and care for food.

Career advice to those in your industry?

Don’t do this unless you are ready for it to take complete control of your life and passions.

Any emerging industry trends?

Clouded vision of why someone would want to cook for people. Ideal experience for a diner? They are getting food that they can’t get somewhere else is what I love most about certain restaurants and I always strive to bring people something unique to my restaurants.

How do you motivate others?

By working hard and caring about every step along the way, it’s that simple.

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