Chefs to Watch 2018: Greg Proechel, Ferris, New York City

Tucked below the street-level entrance of the Made hotel is a restaurant that doubles as a parade of flavor and texture. The menu at Ferris boasts inventive, flavor-packed dishes like lobster toast topped with tomalley aïoli and shards of kombu. Broccolini is charred, topped with cashews, and served with peppery timur yogurt. Cured mackerel is paired with snap pea juice and a jam made from charred...