Food & Beverage Director / Partner
Charles Seich, a native New Yorker, began working in the hospitality industry in his late teens and spent his early twenties working as a host, server and bartender. While occupying most of his time as a musician, Seich eventually began to take on management roles with various bars and restaurants throughout New York City.
When Morgans Hotel Group was gearing up to open their first downtown hotel, Mondrian Soho, they brought Seich on to manage the restaurant. From there, Ruschmeyers, the popular Montauk destination previously owned by Chelsea Hotels, hired Seich to manage their operations out east, and eventually partnered with him to have full oversight over the seasonal food and beverage hotspot. During his time away from Montauk, Seich was the opening general manager at Silkstone’s hip LES oyster and cocktail bar, The Leadbelly (now called Bar Belly). Seich then became a food and beverage director at the Soho and Tribeca Grand Hotels, working to refine the overall program and introduce new concepts including the opening of Paul’s Baby Grand with Paul Sevigny.
From 2014-2016, Seich spent his time with Major Food Group as an integral part of the team, joining for the opening of Santina, becoming the food and beverage director at Dirty French, and working with the team at Sadelle’s.
In the fall of 2017, Seich teamed up with chef Greg Proechel (formerly of Le Turtle), to open Ferris inside Made, a new hotel in the heart of NoMad. In addition to working with Proechel and Ferris, Seich oversees all food and beverage development and operations throughout the hotel, including the rooftop bar, coffee shop, and the hotel lobby bar. Ferris opened it's doors to the public on October 11, 2017.