Eduard Seitan is a true emblem of the ‘ American Dream.’ After emigrating from Romania, he quickly mastered English while building his resume as a waiter at some of Chicago’ s most well-known and beloved restaurants. It was as head server at Club Lucky where Seitan met future partners Rick Diarmit and Donnie Madia, and as they say, “the rest is history.” From its inception in 1997, Seitan acted as floor manager and head server at Blackbird, unique for a restaurant owner
Once avec opened, Seitan expanded his expertise, earning a Sommelier Certificate to expertly manage the beverage program. At avec, he built a list that quickly earned acclaim and the admiration of his peers for its focus on little-known wines from Portugal, Italy, France and Spain. His uncommon approach is credited with setting trends in the Chicago wine industry, yet remains well-grounded in affordability. Seitan’ s influence extends into the beverage programs at Blackbird, avec, The Publican and Publican Quality Meats. He is also tasked with running the coffee program for avec and Publican Quality Meats. Still a presence on the floor, Seitan has created an atmosphere of trust and conviviality, while maintaining relationships with guests who have dined with the company for 20 years. Seitan is a devoted family man, aviation enthusiast and avid reader.