Chef Srijith Gopinathan hails from Southern India, where he grew up cooking with his mother and grandmother. Beginning his career with luxury hotels in India, Srijith began realizing his potential to harmonize flavors and classical European cooking with the memories of his youth.
On the path to establishing his interpretation of food, he found himself at the Culinary Institute of America, Hyde Park, NY and in the kitchens of Raymond Blanc and Gary Jones at the famed Le Manoir aux Quat' Saisons, Oxford England (a two Michelin Star restaurant). Establishing himself at the helm of a kitchen on the exotic islands of the Maldives, Srijith commanded menus with daily seasonal produce procured daily from across the world.
Executive Chef at the Taj Campton Place since February 2008, Srijith has been wowing diners and winning the affection of long time Taj Campton Place patrons.