“Food is one of the most direct ways we connect with people,” says Chef Michael, Executive Chef of Coppin’s at Hotel Covington. “A well-prepared meal can create memories, bring comfort, and foster community.”
Located on Covington’s bustling Madison Avenue, Hotel Covington opened in 2016, breathing new life into the walls of the historic Coppin’s Department Store building. The facility boasts 114 guest rooms, in addition to a number of unique restaurants, refreshing courtyards, and relaxing lounges.
“Working with those who share our commitment to quality allows us to showcase the best of the region while also supporting the local economy,” Chef Michael reports. “Beyond sourcing, we also partner with community organizations on special events and initiatives, which allows us to connect with people in ways that go beyond the dining room,” he says.
Chef Michael’s culinary journey began at just 16, working as a casino buffet cook. “I realized quickly that if I worked hard, I could learn, grow, and move up,” he recalls.
That mindset has served him well, both in and out of the kitchen.
“Becoming a chef has taught me patience, discipline, and perspective,” he says. “It’s shown me that even in the middle of chaos, the best path forward comes from staying calm, collected, and focused.”
It's wisdom that applies far beyond the culinary world. Chef Michael expresses how fortunate he’s been to work alongside exceptional chefs who shaped, in his words, “not only how I cook, but how I lead.”
Among those inspirational people is Gary Davis, executive chef for the Cincinnati Reds. “He remains one of the best leaders I’ve known—he consistently prioritized his team’s well-being and pushed me to be my best.” He also touts working alongside William Becker at Horseshoe Casino, when Becker was vice president of food and beverage, and Chef Michael was sous chef. “He was one of the most creative chefs I’ve worked with, and someone who demanded the highest standards,” Chef Michael says, today.
Chef Michael's first executive chef role was at Jeff Ruby’s, downtown. “What I took away most from that experience was the uncompromising attention to detail and the unmatched standard of service, lessons that continue to influence me today.”
He’s also learned the value of effective teamwork in that time.
“I lead with collaboration and empathy. The best kitchens are built on respect and open dialogue—by listening to my team’s thoughts and opinions, I can guide us all toward the highest standard,” he says.
When asked to name a couple of Hotel Covington’s signature items, Chef Michael is quick to respond: zucchini fritters and a seared scallop entrée.
“The zucchini fritters are one of our most approachable appetizers,” he explains; “shredded zucchini with herbs and panko, lightly seasoned and served with a refreshing tzatziki. They’re simple, familiar, and consistently a crowd favorite.”
The seared scallop entrée, on the other hand, is “a bit more elevated,” Chef Michael says. “We pair the scallops with a harissa beurre blanc, braised peas and fava beans, and a gremolata. The dish works so well because of the contrast—the natural sweetness of the scallops balanced with the spice of the harissa you get a bit of citrus from the gremolata.”
“A common misconception is that being a chef is all glamour and creativity,” he points out. “In truth, this career is built on discipline, consistency, and attention to detail. Creativity comes through that structure, not outside of it. It also goes far beyond cooking; you have to understand the business side, manage operations, and develop your team.”
Chef Michael, who grew up just a half hour away in Southeastern Indiana, today considers Greater Cincinnati home.
“What I love about Cincinnati is that it’s a city with extraordinary food and beverage scene, anchored by many incredible restaurants. We have world-class cultural institutions, professional sports teams, and neighborhoods that are rich with character. I’m also a lifelong Reds fan and a season ticket holder," he says. "There’s nothing quite like the atmosphere at Great American Ballpark on a summer evening—the energy of the crowd, the connection between the city and the team—it’s a reminder of how much pride people take in this community.”
Hotel Covington provides three services daily—breakfast (Monday–Friday), lunch (Monday–Friday), and dinner (Sunday–Thursday until 9pm; Friday and Saturday until 10pm). On weekends, Hotel Covington offers brunch. “We also operate Coppin’s Alley, our late-night walk-up window, which is open Thursday through Saturday evenings,” he adds.
No matter the day, time, or dish, it all comes back to nurturing the community, Chef Michael says.
“It’s not just about what’s on the plate, but about creating a complete experience where hospitality, service, and atmosphere all come together,” Chef Michael explains. “When we do it right, guests leave not just satisfied, but with a sense that they’ve been cared for. That is what makes this work meaningful.”
To learn more, visit HotelCovington.com
"It’s not just about what’s on the plate, but about creating a complete experience where hospitality, service, and atmosphere all come together. When we do it right, guests leave not just satisfied, but with a sense that they’ve been cared for."