Buzzy Chef Behind Le Turtle Plans New Nomad Restaurant

If the chef’s resume is any indication, Ferris at Made hotel in Nomad is sure to be buzzy, with ex-Le Turtle chef Greg Proechel steering a New American menu that will show off lots of vegetables. The 44 West 29th Street hotel will also feature a bar and rooftop; while the hotel opens Labor Day, the restaurant is on track to open in the fall.

At “the repository for beautiful people” a.k.a. Le Turtle, Proechel oversaw a kitchen that turned out the Sasso chicken for two, with hay lit aflame for a moment of tableside pyrotechnics. He earned two stars from Eater critic Ryan Sutton, who wrote Proechel’s dishes showed the work of “an assured cook, proficiently alternating between rustic and refined preparations.” But at the Times, Pete Wells wrote in a one-star review that the chef “seems to have no idea how to translate the French new wave into edible form.” Still, Wells admitted he had an excellent contender in the “roast chicken sweepstakes.” Proechel left in July.

Before that, he was the sous chef at Blanca, the fine dining restaurant tucked within Roberta’s, and ran Mr. Nilsson, a short-lived tasting-menu spot in Long Island City.

Major Food Group vet Charles Seich will join him as a partner at the restaurant, while husband-wife team Jeremy Oertel and Natasha David, formerly at Death + Company, Maison Premiere, and Dram, will run the bar program. Studio MAI, the LA firm behind the industrial look at Gjelina in Venice, CA, designed the space.