Hotel Covington Announces New Executive Chef
Coppin's at Hotel Covington has a new executive chef.
Aaron Ellis is a native of Dayton, Ohio, and will manage the menus and staff at the hotel's restaurant, which is named for the original department store that constructed the building at 638 Madison Avenue that now houses the boutique hotel.
His experience includes stints at other restaurants across the country, including Daniel in New York City, a Michelin 2-star restaurant.
“We are excited to welcome Executive Chef Aaron to Hotel Covington,” said Jack Olshan, general manager of Hotel Covington. “His impressive culinary background and his passion for working with local farmers and producers ensures that our guests will enjoy one-of-a-kind dishes highlighting the bounty of the region.”
Allen has already updated the Coppin's dinner menu to include dishes like Sakura Farms wagyu rib-eye, and stuffed Ed Hill chicken and potatoes Lyonnaise.
He worked with Covington-based cafe Peppe Cucina on a special edition Dark Charge bread, which served at Braxton Brewing Company's block party in celebration of its Dark Charge brew.
“The opportunity to come home and make my mark on this menu is incredibly important to me,” said Allen. “I’m looking forward to blending classic French flavors I love with the highest quality, locally sourced ingredients.”
Before joining Coppin’s at Hotel Covington, Allen most recently acted as executive chef for S+P Restaurant Group.