Corey Cova
Executive Chef
Chef Corey Cova brings a dynamic blend of culinary experience, creativity, and Midwestern warmth to his role as Executive Chef at Metropole. A Navy veteran and graduate of The Culinary Institute of America in New York, Corey’s journey has been anything but conventional, and that’s exactly what makes his food so memorable.
He first honed his skills in one of the most unique culinary settings imaginable: as a submarine-qualified cook aboard the USS Jimmy Carter. After trading the deep sea for the city, Corey immersed himself in New York’s fast-paced restaurant scene, earning a place in some of the industry’s most respected kitchens, including Momofuku Ssam Bar, the acclaimed Morimoto, and neighborhood favorites including Earl’s Beer & Cheese, ABV and Dough Loco, where his inventive take on seasonal dining and doughnuts quickly became a standout. He later headed west to California, where he trained under his mentor Chef Patrick Mulvaney at Mulvaney’s B&L in Sacramento before launching his own venture, Porkchop Slims.
Despite his time on both coasts, Corey is no stranger to Ohio. Before rising through the ranks in New York, he trained under James Beard Award-winning Chef Michael Symon at Lolita in Cleveland, where he built a strong foundation in globally inspired cuisine tailored to Midwestern palates and a deep respect for regional ingredients. That early influence continues to guide his cooking today, blending regional sensibilities with coastal creativity.
Now, as Executive Chef at Metropole, Corey brings two decades of experience to the table, reimagining the menu with vibrant, seasonal dishes that are both approachable and delightfully unexpected – honoring the region’s ingredients and spirit while proudly reflecting the Cincinnati community he now calls home.
When he’s not in the kitchen, Corey enjoys spending time with his family and exploring everything Cincinnati has to offer, constantly bringing fresh inspiration back to Metropole.
