Erhan Kostepen
Executive chef and partner of Doya, Miami’s modern Aegean meze bar and recipient of MICHELIN Guide’s Bib Gourmand award, Erhan Kostepen seeks to “cook love.”
A native of Turkey, Kostepen credits his inherent culinary skills to an early beginning, growing up above a restaurant in the seaside city of Izmir. From the age of eight, he pursued his culinary craft and mastered the art of Aegean cuisine, with his mother as a mentor.
Boasting more than two decades of hospitality and culinary experience, Kostepen remains intimately involved in all aspects of “his kitchen.” This includes overseeing vendor relations and spending countless hours developing seasonal menus that speak to the diverse flavors of his hometown cuisine.
Prior to Doya, Kostepen co-founded and served as the executive chef of Miami’s iconic Mandolin Aegean Bistro. As the creative force behind the concept, he grew the restaurant into one of Miami’s hottest hospitality brands, while introducing Aegean dishes to the area. Before Mandolin, Kostepen co-owned and held positions at various restaurants in Miami, Istanbul and his hometown of Izmir, Turkey.
Since opening in late 2021, Doya has been named a top restaurant by several notable publications and is a favorite amongst high-profile clientele, including influencers, celebrities and professional athletes. The eatery has been featured in Vogue, Ocean Drive, MIAMI Magazine, Haute Living, DuJour and more.
As a master of mezes – shared plates – Kostepen prepares the popular dishes today at home and with his mother, whom he credits for much of his inspiration. This cultivated a deep appreciation for coming together to enjoy food – a concept woven into the very essence of Doya. Traditional family recipes, such as his mother’s zucchini pancakes, a local fisherman friend’s seafood stew, and his grandmother’s chocolate cake, are all served at Doya ─ a celebration and nod to the true Aegean lifestyle.
