Jack Olshan

General Manager

As General Manager, Olshan intends to build upon the hotel’s expression of individuality by fostering an environment in which employees can embrace their unique selves to create authentic interactions with guests.

“I embrace and believe in Aparium’s culture of combining the aspects of art and science into the guest experience,” Olshan explains. “We give our team the building blocks of great guest service—that’s the science. The art of it is how our team executes on that with their own originality.” With a deep-seated philosophy of leading by example, Olshan ensures his employees feel empowered, yet supported, to reach their highest potential. “I will never ask a member of my team to do something that I, myself am not willing to do—we’re all in this to accomplish the same goal… create an experience our guests will remember.”

Olshan brings with him a lifetime of hospitality experience, as his hotel career began at the early age of 5, when he helped fold guest towels alongside his parents who owned several independent hotel properties in Pennsylvania, Ohio, and West Virginia. Olshan went on to accrue over a decade of professional hotel experience, most recently acting as the Director of Operations in overseeing day-to-day logistics pertaining to rooms, food and beverage, and sales and marketing for The Inn at Dos Brisas, a Relais & Chateaux property located in Washington, Texas. As a result of Jack’s efforts, the hotel’s restaurant became the only Forbes Travel Guide Five-Star culinary destination in Texas.


Mitch Arens

Executive Chef

Hotel Covington welcomes Mitch Arens as Executive Chef where he will oversee all food and beverage concepts including Coppin’s Restaurant & Bar, The Walk-Up, the Coffee Bar, and The Courtyard. A Kentucky-native, Arens’ culinary journey began in his mother’s kitchen and led him to pursue a career in the culinary arts.

Upon graduating culinary school, chef began working for beloved Cincinnati chef David Falk and was instrumental to the launch of Boca Restaurant Group’s flagship location of Nada. Arens staged under the critically acclaimed chef, restaurateur and TV personality Rick Bayless, and Food & Wine Best New Chef (class of ‘09) winner Nate Appleman to garner inspiration for the development of Nada’s vibrant Mexican menu, now enjoyed at several locations in the region. In 2010, Arens moved to Lafayette, LA, to work on a family friend’s 3,000-acre farm and their corresponding Mom and Pop cajun establishment. There he honed his passion for farm fresh ingredients and Southern flavors. In 2013, Arens joined James Beard Award-winning chefs Donald Link and Stephen Stryjewski (Herbsaint, Cochon, Peche) as the executive chef of Calcasieu, where he oversaw an authentic farm-to-table menu that brought the flavors of Cajun Country to NOLA’s special events. Three years into his role, we went on to also take on the executive chef role at Cochon’s sister establishment, Cochon Butcher, specializing in house-made meats, terrines and sausages.

Arens brings his love of hospitality back home to Kentucky, where he currently resides in Hebron with his wife and daughter, with another little one on the way. Welcome Home Chef!


Megan Dillon

Director of Food & Beverage

Megan Dillon is a Northern Kentucky native, born and raised in Melbourne Ky.  She spent the majority of her 20’s living in Nashville Tennessee, honing her skills in hospitality, but this wasn’t always her plan.  What started out as bartending to pay the rent while pursuing a career in music, quickly evolved into a world of endless opportunity, networking and where she found a real sense of community.  She watched as the city’s movers and shakers would gather at the local bars and restaurants to do business, and decided she wanted a seat at the table so to speak. She found ways to use her creativity to grow business, create memorable experiences for guests, build amazing teams, and innovate systems and processes within the business.

With hard work and dedication, she quickly moved up the ranks from a bartender, to lead bartender, to Assistant General Manager, until she finally took on her first General Manager role at age 28. In 2017, Megan decided to take her passion for the hospitality industry and all that Music City had taught her back home to Kentucky and joined the Hotel Covington team as Food & Beverage Manager for our Coppin’s restaurant. What began as a Manager position became a home for Dillon!

She is thrilled to now join the executive team as Director of Food & Beverage and lead Coppin’s restaurant to it’s successful future!


Carl Musak

Guest Services Manager

The Hotel “Family Man”

Carl Musak may be new to the city of Covington, KY, but the setting for his role as guest services manager is anything but unfamiliar. Bringing with him years of experience and genuine hospitality, Musak is excited to live up to the Hotel Covington standard of exceptionally tailored experiences. “Traveling can be stressful for people and for many, it takes months or even years of savings to be able to afford a vacation,” Musak explains. “Each guest is unique but one thing is consistent: it is up to us to make sure they’re satisfied and impressed.”

Hitting the Jackpot

Musak did not always envision himself in hospitality—let alone leaving his home state of New York—but has found himself eagerly looking forward with every career leap. After earning a BS in economics and world trade from New York’s University of Buffalo, Musak unknowingly began his hospitality career while working as a cage cashier manager at Turning Stone Resort and Casino in Verona, NY. During that time, he took hold of his newfound passions and innate ability to connect with guests by moving to the front of house, where he managed all guest-facing operations.

A Leap of Faith

After 19 years with the casino, Musak and his family traded the familiarity of upstate New York for Kentucky’s Southern charm. The move, which Musak says allowed him to grow personally, led him first to The Greenbrier, directing guest services, before setting new roots with Hotel Covington. Here, he delivers guest experiences that leave them with one lingering thought throughout their stay: “Wow!”

In his spare time, Musak loves spending time with his girls—his wife, Tiffany, and their three daughters, Olivia, Carli, and Sophia—by exploring the sights, eats, and attractions surrounding their hometown of Alexandria, KY.