Chef
Srijith Gopinathan

San Francisco

About Srijith Gopinathan

Srijith Gopinathan is the chef for the Campton Place Restaurant; Bistro & Bar. His regular forays to Bay Area farmers markets inspire him to combine peak-season ingredients with spice route flourishes that enhance, but never overwhelm. His nuanced palate enables him to create balanced flavors in dishes that surprise and delight. He is the only Indian chef in the nation to earn two Michelin stars.

Continue reading ▾

My Venues

Taj Campton Place
340 Stockton St
San Francisco, CA

Accolades

Two Stars
Michelin Guide
Three Stars
San Francisco Chronicle

Best Award of Excellence (2014)
Wine Spectator

View all accolades ▾

Where I Go Out

Kerala fish moilee

Dosa

$$$, Happy Hour, Indian, Reservations, Full Bar, Japantown

"Dosa on Fillmore is one of the busiest South Indian restaurants and their Kerala fish moilee is closest you can get in San Francisco to an authentic fish moilee, which I grew up eating as a teenager."

$$$, Happy Hour, Pizza, Full Bar, Italian, Rockridge

"A simple corn custard with berries. The simplest things are the most complicated ones to execute. This is straightforward, unpretentious and sinfully rich with great flavor. Absolutely superb!"

Chef

Srijith Gopinathan

Campton Place

Maitake and duck "fried rice"

State Bird Provisions

$$$, Reservations, Full Bar, New American, Fillmore

"They put together these ingredients in a very unusual way, giving the dish really great flavor."

Chef

Srijith Gopinathan

Campton Place

Sea urchin panna cotta with blue fin tuna belly

SPQR

$$$, Outdoor Seating, Wine Bar, Full Bar, Italian, Lower Pacific Heights

"Fava and truffle. Sea urchin and tuna. It was a big pack of umami, and the contrast of the gooey panna cotta with the texture of the bluefin tuna was unforgettable. I would never have thought to pair all of these flavors together. It seems like an odd-coupling at first but it works so well—just like me and my wife!"

$$, Burmese, Inner Richmond

"The chicken is stir fried but soft as a pillow and laced in Burmese spices, red hot chillies and awesome Italian basil. Send a request to the chef if you would like to turn up the heat level. It'll have you sweating enough—there's no need to work out for a week after a bowl of it."

Chef

Srijith Gopinathan

Campton Place