Srijith Gopinathan
Kerala
India
Overview
Srijith Gopinathan is an accomplished chef known for his culinary expertise and innovative approach to Indian cuisine.
Chef Srijith Gopinathan has been the executive chef at Two MICHELIN Star Campton Place in San Francisco for over a decade. Campton Place offers a full dining experience, focusing on one plate at a time.
In February 2020, Chef Gopinathan opened his self-described Cal-Indian restaurant Ettan in Palo Alto. Unfortunately, due to the pandemic, Ettan had to close after just 22 days of dinner service. Despite the challenges, Chef Gopinathan remains optimistic about Ettan’s future.
Both Campton Place and Ettan reflect his style of cooking, but they offer different experiences. Campton Place is a special occasion destination, while Ettan is more of a place you might visit once a week.
As a child, Chef Gopinathan was influenced by the exotic spices of Southern India, which filled the air of his childhood home.
His cuisine blends traditional Indian flavors with modern techniques, creating a unique fusion that has earned him acclaim.
Chef Gopinathan is the only two Michelin star Indian chef in San Francisco.
His restaurant, Copra, pays homage to the cuisine of his home state, Kerala, on the southwestern coast of India. Even the name “Copra” refers to dried coconut meat commonly used in Kerala cooking.
Chef Gopinathan’s favorite dish changes regularly, often featuring vegetables or seafood. One standout was a shellfish-crusted black cod with pea shoots and a shellfish broth served at Ettan.
Chef Srijith Gopinathan’s culinary journey continues to captivate diners, and his innovative approach to Indian cuisine has left a lasting impression on the culinary world.
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Chef Srijith Gopinathan has been the executive chef at Two MICHELIN Star Campton Place in San Francisco for over a decade. Campton Place offers a full dining experience, focusing on one plate at a time.
In February 2020, Chef Gopinathan opened his self-described Cal-Indian restaurant Ettan in Palo Alto. Unfortunately, due to the pandemic, Ettan had to close after just 22 days of dinner service. Despite the challenges, Chef Gopinathan remains optimistic about Ettan’s future.
Both Campton Place and Ettan reflect his style of cooking, but they offer different experiences. Campton Place is a special occasion destination, while Ettan is more of a place you might visit once a week.
As a child, Chef Gopinathan was influenced by the exotic spices of Southern India, which filled the air of his childhood home.
His cuisine blends traditional Indian flavors with modern techniques, creating a unique fusion that has earned him acclaim.
Chef Gopinathan is the only two Michelin star Indian chef in San Francisco.
His restaurant, Copra, pays homage to the cuisine of his home state, Kerala, on the southwestern coast of India. Even the name “Copra” refers to dried coconut meat commonly used in Kerala cooking.
Chef Gopinathan’s favorite dish changes regularly, often featuring vegetables or seafood. One standout was a shellfish-crusted black cod with pea shoots and a shellfish broth served at Ettan.
Chef Srijith Gopinathan’s culinary journey continues to captivate diners, and his innovative approach to Indian cuisine has left a lasting impression on the culinary world.
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