Taj Campton Place - Executive Chef Srijith Gopinathan by Debika Sen
Taj Campton Place - Executive Chef Srijith Gopinathan
by Debika Sen
The elegant doors to the prestigious Taj Campton Place in San Francisco are finally open! Waiting impatiently in the kitchen of Taj Campton Place, is Merlin Executive Chef Srijith Gopinathan! I can envision him sprucing up his kitchen with fresh spices, best raw ingredients discovered at the Farmers Markets as his genius mind is concocting new dining experiences.
The restaurant being closed since March, Chef Sri is ready for some innovative meals planned for the coming season. Patrons will not be disappointed when dining at the exceptional Taj Campton Place, whose Chef is a rising meteoric star!
Frankly, I expected a pompous individual, given the fact that Chef Sri has earned the coveted Michelin Star recognition 9 years in a row, including two Michelin Stars in 2016, 2017 & 2019; No small feat for a young man hailing from “God’s own Country,” Kerala. A humble beginning to a culmination of a beautiful marriage between East and West – a homage to his homeland and to Chef Sri’s new home, San Francisco.
We spoke via video call, as Chef Sri was driving through San Francisco’s traffic, oblivious to the external chaos, lost in a world of food, flavors and spices. I could hear his brain whirling, brimming with ideas for a new recipe. A genius with dancing eyes and a shy smile, enticing me through his world of culinary cultures – from Kerala to San Francisco.
His grandmother/mentor, Chef of the Gopinath joint family, gently led 6 year old Sri into a world of fresh foods, blending of fresh spices gathered from his farm and hand ground spices. Grandmother instills in her prodigy the skill of tenderly mingling the right measure of spices without overpowering the dish. Every ingredient from milk to eggs to spices were from his own backyard! A “Farm to Table” concept, now discovered in the West, at one time, a way of life for every Indian. Chef Sri is like a conductor, orchestrating a feast for the five senses!
Our discussion gently veered into “Indian food,” which is as diverse as the country itself. Each state has its own distinctive flavor and spices. The challenge, which Chef Sri embraces with gusto, presenting South Indian food intertwined with California – an array of different ingredients purchased fresh from the Farmers Market. “California has the best produce in the world” observed the Chef “and the most superior ingredients are available within an 80 mile radius.” He has mastered the art of simplifying and sharpening flavors as he understands that restraint is the challenging but more successful option, demanding genius.
The menu at Taj Campton Place features two options - a choice of a four course or seven course spread featuring an array of nature’s magical components blended from both land and sea. One of the highlights favored by many patrons is Chef Sri’s famous Maine Lobster - emulating the flavor of the Kerala fish curry. Brewed in a savory beurre fondue combination with coconut curry and dry farmed potatoes, poached with perfection in an oil and butter concoction. Not a pescatarian? Try the whole Roasted Cornish Hen, served with buttery tomato gravy accompanied with a chestnut kichdi (rice and lentil cooked together with some spices) or the spiced pot. The naan is a must! It has a twist – it is a bun topped with Alba truffles. Love caviar? Here is Chef Sri’s take on it – Golden Oscetra Caviar, artistically placed on a miniature Appam (South Indian pancake). Feel like indulging? Enjoy the delicately spiced Foie Gras placed on a Shreemal (Iranian saffron flavored flatbread). How about Black Cod coated with cocoa masala topped with Shrikhand (Indian sweet dish made from strained yogurt) placed in a tiny tartlet. In Chef Sri’s own words during one of his interviews “It all starts with right ingredients. I always advocate for the best possible raw materials and try to maintain the integrity of the main ingredients…without masking [them] much.”
A vegetarian menu is just as enticing - Dosas (Indian crepe) whose fillings are kale and edamame with a hint of cumin complemented with a variety of chutneys. The Indian cuisine Spice Route, unlike other fusion Indian restaurants, retains the genuine South Indian texture. Another delightful simple breakfast item are savory vadas (fried lentils) with fresh ricotta. About 25% of the menu remains unchanged but the rest evolves throughout the year.
Savoring these delicious meals in the luxurious Hacienda ambience of the Taj Campton Place restaurant, under its soft flower petal lighting is a treat for the senses - an unforgettable experience of a lifetime.
Currently, Debika is the Founder and President of A Classic Tours Collection, an immersive tour operator that takes tour participants across continents on unique tour experiences.
Website: www.aclassictour.com
After entering the travel industry as a receptionist, Debika discovered a fascination for designing trips. As she began to understand the mechanisms of what makes a trip great, Debika embarked on designing trips that today focus on - and fulfill - a spiritual and emotional need for travelers. It was her passion for unique tours that culminated in the launch of A Classic Tours in 2008, based in Redondo Beach, CA. Over the past decade, Debika has grown her tour offerings, team and business, and has offered over 30 experiences across 20 countries.
Notably, Debika created the Women’s Empowerment Tour after being selected for - and participating in – The Goldman Sachs 10,000 Small Businesses program. During this time, Debika developed the unique Women’s Empowerment Tour of India, which led to additional tours of historical importance, from Women Empowerment tours to Tahiti, Croatia and Japan, to her one-of-a-kind journey into Imperial Russia and The Occult.
In her downtime, Debika is an avid reader and writer, putting together articles about travel and insights gained through travel, and devouring a multitude of books on travel and history. She also enjoys seeing movies and of course, traveling!