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.

Olga Tsetsotkina

Director of Sales

A “Glass Half Full” Attitude

14 years in the industry wearing a variety of hats has left Olga Tsetsotkina with one simple motto that shines through in all she does: make a positive impact on everyone you meet. As director of sales, Tsetsotkina makes this mark by engaging employees with a positive, upbeat attitude and attending to the needs of guests with nuanced expertise and exceptional service.

Hospitality : A Universal Language

A native of Narva, Estonia, Tsetsotkina attended Tartu University in her home country, focusing on English and Estonian language and literature. A certified Russian interpreter and trained classical pianist, working in hotels was not originally on Tsetsotkina’s radar. “My career in hospitality started by accident after walking into a small hotel and getting hired as a night auditor,” she recalls. “It quickly became a passion, as I got to not only meet people and hear their stories, but become a part of that story as well by creating unforgettable experiences.” Her career kicked off in Blue Ash, OH where she became general manager first at the Gama Suites and then Quality Suites.

Though she now considers Mason, OH, to be her home, Tsetsotkina’s wanderlust sparks often, and she answers by traveling throughout the country and the world.

William “Billy” Grise

Director of Food and Beverage

Grandma Knows Best

Food and beverage feed the roots of Billy Grise’s family tree; growing up in Piqua, OH, among three generations of culinary enthusiasts, he had his first taste of the industry while washing dishes at his great-grandfather’s restaurant. Later pursuing other career paths at the University of Dayton, Grise found himself craving the kitchen yet again.

“I wanted to transfer,” he recalls. “The final push came from my Grandma Caserta. She was the only one who told me not to be scared to do what I love.” With grandma’s advice in mind, Grise enrolled at Le Cordon Bleu in Phoenix, AZ. Returning to his Midwestern roots, the chef moved to Cincinnati and worked his way up at Rockwood Bar and Restaurant and then Quan Hapa, at which he held the roles of general manager and executive chef.

Just Call Me Billy

In April 2016, Grise found a home as food and beverage director with Hotel Covington, a place where he believes approachability is key—not only in menu design but in kitchen leadership as well. Always leading by example, Grise guides his team to serve up what the guest requests and more, “that is, as long as it’s not illegal,” he laughs.

The Ohio native continually finds new things to love about the state by exploring its restaurants, bars, and environmental beauty. Currently, he is most excited for his next adventure: adding a “Mrs.” to his life in October 2016.

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.

Emily Fernandez

Sales Manager

A Little Bit of Everything

Former competitive figure skater, self-proclaimed travel enthusiast, aspiring children’s book author—with these titles and more, Sales Coordinator Emily Fernandez brings a dynamic past and diverse set of passions to Hotel Covington and its guests. With a work style reflecting her distinct sense of self, Fernandez believes in treating fellow employees and guests with individualized focus, resulting in a tailored experience from check-in to check-out. “We’re different in the way we do things here,” she says. “Everything is about creating deep and impactful relationships.”

Frequent Flyer

Fernandez grew up fortunate enough to fly all over the world from an early age—a perk of her mother’s position in the airline industry—which ignited her affinity for travel and hospitality. Even in an unfamiliar place, Fernandez felt right at home staying in a variety of hotels and now pulls from those childhood pastimes to provide guests at Hotel Covington with equally enriching experiences. Before joining the team in 2016, Fernandez studied strategic communication and management at Miami University, where she added a range of talents and professional experiences to her already impressive background, which includes an internship with Red Frog Events in Chicago and her founding of Red Hawk Records within the university, to name just a couple. Now, pulling all her talents together, she begins a new chapter with Hotel Covington. “I’m excited to start my career at such a beautiful boutique property with a company that is passionate about showing visitors what Covington is all about.”

While Fernandez loves to travel, she thrives on investing herself in the local community by volunteering with nonprofits like Melodic Connection Music Therapy and visiting Covington Business Council meetings. Attending food festivals and seeing musical or theatre performances also keeps Fernandez busy, but she still enjoys the simple pleasures of a lazy afternoon complemented by a Netflix subscription.