Chef Srijith Gopinathan

Career : Chef Srijith hails from the south of India, where he grew up cooking with his mother and grandmother. Beginning his culinary career in the luxury hotels of Bangalore, Sri started out cooking classical Indian dishes. Seeking to expand his horizons, Sri began experimenting with a Mediterranean aesthetic, creating exotic Indo-Med fusion products, and studying classical European cooking. On his path to creating a French – SE Asian degustation menu as Chef de Cuisine at Taj Exotica Maldives, Srijith trained at the Culinary Institute of America at Hyde Park, New York, and alongside Chefs Raymond Blanc and Gary Jones at two Michelin star restaurant Le Manoir aux Quat’ Saisons in England. At Taj Exotica Maldives, Sri showed off his culinary technique cooking for a chef’s table of seventeen. The guests of the $1000 per night resort dined at the copper-clad bar, watching every single element of their multi-course meal prepared in front of them. Executive Chef at Campton Place, San Francisco since February 2008, Chef Srijith is wowing diners and winning the affections of long time Campton Place regulars. Gopinathan’s Mediterranean-inspired cuisine and stylish service at previous restaurant The Deep End has been ranked among the world’s best by publications that include Conde Nast Traveler’s “Hot Tables 2007,” House and Garden UK, and Luxury Travel Magazine Australia. His food was also named “best” of all Taj Hotels’ fine dining restaurants in 2006-2007 internal Taj awards programmes.