Meet The Michelin Chef: Srijith Gopinathan Of Campton Place

“Work hard, get your basics straightened up and then try your own tricks when the time is right.”

Recently awarded a second Michelin star, The Wordrobe gets up close and professional with Srijith Gopinathan.

Head Chef of Campton Place in San Fransisco, the only Indian-influenced restaurant in the US and Europe to be awarded two Michelin-stars, here’s what keeps this chef at the top of his gourmet game.


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What inspired you to become a chef?
Good food was always a thing of prime importance in my life. And so was cooking for fun.

But professional cooking/becoming a chef was something which I developed while I was doing my bachelors in hotel management in my late teens.

I quickly realised cooking certainly was something I found joy in and I was passionate about.

Srijith Gopinathan interview

Where did you train? Tell us more about your culinary background.
I don’t think just one piece of training should get any credit. I feel it is many years of training with different people teaching me to cook and inspiring me.

Starting from my grandmother’s kitchen to Michelin starred restaurants like Le Manoir Quat Saison and of course, one learns a lot from co-workers, colleagues and friends.

Srijith Gopinathan interview

What’s your favourite summer dish?
A good heirloom tomato salad with basil anchovies and olive oil makes me happy.

What can guests expect from a meal at Campton Place?
Californian cuisine with many Indian surprises.

What, in your opinion, makes a great restaurant?
Fresh seasonal ingredients, a motivated team and honest cooking.

Srijith Gopinathan interview

What does it take to achieve a second Michelin star?
Consistency, consistency, consistency!

Do you have any role models?
I have different role models for different times and different activities

What does hospitality mean to you?
Personal, thoughtful and joyous.

Campton (29 of 57)

Name three of your top restaurants.
These days the world ‘Top’ changes very often.
I love Liho liho in San Francisco, and my neighbourhood Thai restaurant Thai Time.
A restaurant I would love to try is Ikoyi London

What advice would you offer to aspiring chefs?
Work hard, get your basics straightened up and then try your own tricks when the time is right.

Srijith Gopinathan interview

Finally… what’s your favourite midnight snack?
Rum and raisin chocolate bars!

Make it happen
Find out more and book a table via tajcamptonplace.com


PLUS: Click here for more of The Wordrobe’s Michelin chef interviews


 

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