Inside the Mark Hotel’s Iconic Legacy With Owner Izak Senbahar

Built in the 1920s, The Mark Hotel is a true gem of neo-Italian Renaissance architecture and still standing tall as an icon of New York City’s vibrant cultural scene. Every year, the venue plays host to the pre-Met Gala red carpet, where the world’s most famous celebrities show off their extensively crafted and themed outfits before they hit the front pages within hours. Yet The Mark is much more than a glamorous backdrop for Hollywood’s A-listers. Tucked into the Upper East Side, it offers a luxurious escape from the hustle and bustle of the city, with timeless charm that never fails to enchant guests. The hotel’s distinctive black and white stripes are not just a design element, but a symbol of its dedication to exceeding guest expectations. From personalized branded bikes to curated picnics and pedicabs, a Haute dog cart, and the renowned Frédéric Fekkai salon, The Mark spares no effort in creating an unparalleled hospitality experience. And let’s not forget the largest penthouse suite in the United States. In 2009, The Mark embarked on a major redesign project, enlisting the expertise of French interior designer Jacques Grange and a team of luminaries that included the late Karl Lagerfeld, Ron Arad, and Eric Schmitt. Together, they created a fusion of Art Deco, 20th-century pop culture, and modern aesthetics that perfectly captures the essence of New York City. Even though exclusivity is key and the hotel has a strict no filming policy in its lobby, The Mark has become a cultural landmark in its own right with appearances on hit TV shows like And Just Like That and Succession . For owner Izak Senbahar, it’s all about creating a decompression chamber for his guests, a place where they can truly relax and unwind. Models.com spoke to Senbahar about introducing new experiences like the Caviar Kaspia restaurant, his penchant for innovation, and creating a home for his guests.

The Mark Hotel has long been a cultural, artistic, and fashion landmark. How do you plan to uphold and further enhance this legacy?
Obsess about the product and obsess about the guest experience every day, all day.

The Mark Hotel and The Met Gala go hand in hand, with many guests revealing their first looks in the lobby. Managing an influx of after-parties and hosting celebrities like Kendall Jenner, The Hadid sisters, Drake, and Cardi B must be a significant undertaking. How do you prepare for such events?
We have been doing The Met Gala for almost 15 years now, and our muscle for the event is very strong. We know the celebrities’ needs and wants during the Met Gala period and try to make it as stress-free as possible while throwing some fun and excitement into it.

The recent addition of the first Caviar Kaspia New York edition to The Mark is fitting. What prompted this partnership, and how did you seamlessly integrate both brand identities into the new space?
Caviar Kaspia is my favorite restaurant in Paris, so when a retail space became available at The Mark, I called Ramon Mac-Crohon, Caviar Kaspia’s owner. I felt another food and beverage venue in The Mark would be a great addition. We put the deal together quickly since we recognized the synergies between our brands.

Jacques Grange’s 2009 redesign of the Mark captured the hotel’s essence, blending Art Deco 20th-century and avant-garde modernism. How does the interior resonate with the hotel’s vision and guests?
Jacques is known for doing the homes of Princess Caroline of Monaco, Karl Lagerfeld, Yves Saint Lauren, and the like. My vision for The Mark was to make The Mark a warm, intimate, elegant home.

The pop-up bagel x Caviar Kaspia collaboration went viral. How do you select local New York partners with similar values to drive innovation for the brand and hotel?
We like to collaborate with brands even if at times, they don’t feel like a natural fit. But I like throwing curve balls and creating a surprise factor (hopefully a positive one!).

Balancing the legacy of a New York staple with ongoing innovation is crucial. How do you maintain The Mark’s established identity while pushing boundaries?
By working very hard at it – I have regular meetings with the marketing team, and everybody’s task is to put ideas on the table, no matter how crazy they are. Some of these ideas have become great initiatives and have kept our innovation going.

“When we say goodbye to our guests we want to ensure they are longing for their next visit.”

The Mark offers guests an ultimate luxury experience, from branded bikes and picnics to the Frédéric Fekkai salon, pedicabs, and unique items through Bergdorf Goodman. What specific experience do you aim for your guests, and how do you ensure their continued satisfaction and loyalty?
Our first and foremost job is to decompress the guest. Life is stressful, and traveling can be stressful. We aim to make The Mark a decompression chamber for our guests from the second they enter our lobby. Our second job is to entertain the guests and present them with a slew of luxuries, conveniences, and offerings to make their stay seamless and memorable. When we say goodbye to our guests we want to ensure they are longing for their next visit.

Matthew Macfadyen, who won a Golden Globe for his role in Succession, was filmed at The Mark. How do such pop-culture moments contribute to the hotel’s status and recognition?
The Mark is a staple on the Upper East Side. Everybody comes to The Mark, whether it is to eat at Jean-Georges, go to Frederic Fekkai Salon, buy a book at Assouline, get a shoe shine at John Lobb, have a great cheese fondue at The Mark Chalet, or have a romantic dinner at Caviar Kaspia. So when HBO, Netflix, and other streaming services want their audiences to experience the Upper East Side, The Mark is a natural.

In a city as crowded as New York, The Mark stands out among countless hotels. What factors do you attribute to its iconic status, and how has it been sustained over time?
We keep our standards very high and consistent. We also know part of hospitality is theatre. We keep the act going, by constantly introducing new elements, whether Jean-Georges’ hot dog cart or Caviar Kaspia.