Gale Miami Hotel & Residences and renowned chef Erhan Ozkaya have partnered to bring three new dining concepts to the hotel-condo tower which is nearing completion on Downtown Miami’s Biscayne Boulevard. The project’s grand opening is scheduled for May 2024. Chef Ozkaya brings his esteemed talents to Gale Miami for a variety of dining concepts ranging from an American-style steakhouse, an Italian concept, to a Mediterranean outpost featuring a menu inspired by his Turkish heritage; which will be complemented by concierge catering services tailored for both residents and outside guests.

Chef Erhan Ozkaya's culinary journey is a testament to his love of food and a celebration of his culture. Originally from Iskenderun, Turkey, his passion for cooking began in his grandparents' kitchen, where he first learned to experiment with ingredients and flavors of the local cuisine. Driven to pursue his culinary aspirations, Chef Ozkaya studied Tourism and Hotel Management before refining his skills at esteemed hotels such as Hilton Mersin and Hilton Istanbul. No stranger to Miami’s highly competitive culinary scene, he has worked at legendary hotspots The Bazaar by Jose Andres, Mandolin Aegean Bistro, and elevated the dining landscape as a Corporate Chef for Soho House in Miami and Istanbul. Chef Ozkaya's repertoire spans Italian, Spanish, and Turkish, and many world-wide cuisines. His exceptional talents earned him recognition as the executive chef at Wynwood Diner, which was named the "Best Diner of 2015." Most recently, he played a pivotal role at the world-renowned Joia Beach Club, collaborating with nightlife experts Chris Paciello and Mio Danilovic and further solidifying his ability to bring unique concepts to life.

"Joining forces with Gale Miami Hotel & Residences means adding my own touch to downtown Miami’s already flourishing restaurant scene," says Chef Erhan Ozkaya. “Miami is a melting pot of cultures and flavors, and together with Gale Miami, we will create a culinary destination that celebrates the rich tapestry of Miami's dining scene,” he adds. “The culinary world is all about storytelling, and I can't wait to share the tales of my Turkish heritage and global culinary adventures through the dishes at Gale Miami. This partnership is about more than just food—it's about cultivating something truly exceptional right in the heart of Downtown Miami.”

Chef Erhan Ozkaya's vision will manifest in three exquisite dining concepts at Gale Miami Hotel & Residences. The first restaurant to open in Summer 2024, an Italian concept located on the ground floor with expansive indoor-outdoor seating and a 360 bar. On the 9th floor, guests will have the pleasure of experiencing two unique dining options. The second will be an American steakhouse and lounge will deliver prime cuts and impeccable service in an elevated, timeless setting, followed by a Mediterranean-inspired restaurant with nods to Erhan's Turkish heritage. The Mediterranean restaurant will also feature a retractable roof and an outdoor terrace, showcasing breathtaking views of downtown Miami. Chef Erhan Ozkaya's expertise will extend beyond the restaurants and include concierge catering services for the Gale Miami Conference Center, located on the 8th floor. With distinguished catering and over 20,000 square feet of thoughtfully designed space, the Conference Center is perfect for hosting a variety of events including corporate gatherings, weddings, and cocktail parties, ensuring memorable moments for every occasion.

“Welcoming Chef Erhan Ozkaya to this project ensures that Gale Miami will be at the forefront of the ever-expanding Downtown Miami culinary scene,” says Keith Menin of Sixth Street Miami Partners LLC. "His exceptional culinary talents and reputation made him the perfect choice to conceptualize unique dining concepts that align with our vision for Gale Miami Hotel & Residences,” he adds. “The three dining concepts are sure to be nothing short of spectacular, especially with Chef Ozkaya's passion for storytelling through food and his extensive expertise across various cuisines.”