Srijith Gopinathan
Srijith Gopinathan was raised in Tamil Nadu in a home amongst rice paddies and coconut trees, where large-scale cooking was an everyday endeavor. He is known for developing the Cal-Indian culinary genre presented in a fine-dining format during his long tenure as executive chef at Campton Place at the Taj San Francisco. His cooking quickly gained international attention and the restaurant earned its first Michelin star in 2011, with a second star in 2014. Gopinathan partnered with restaurateur Ayesha Thapar to bring a modern Cal-Indian restaurant, Ettan, to Palo Alto in 2020, and the duo’s fast-casual Indian street food concept, Little Blue Door in Los Gatos, followed in 2022. Most recently, they opened Copra in San Francisco, serving a deeply personal menu that pays homage to the coastal cuisines of South India and nearby Sri Lanka. Gopinathan is also the chief culinary officer at Sempera Organics.
Session
11. The Taste of Memory
Srijith Gopinathan in conversation with Sanjoy K. Roy
Presented by AARP
