Greg Proechel

CHEF
Written By Nicole Borden

Ferris | New York | September 2018

FEATURED DISHES


Grilled Scallop, Corn Pudding, ‘Nduja, Cornichons, and Chile Oil

Iberico Katsu Sando with Pickled Vegetables

Grilled Lobster Tail, Som Tum Salad, Beets, White Curry Sauce, and Greens


Photography by Antoinette Bruno

Nicole Borden
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