Chef Srijith Gopinathan grew up in Southern India with his mother and grandmother’s cooking. Mesmerized by his grandmother’s cooking, he says: “It was magic the way she transformed these living things into delicious dishes, and I wanted to master the magic too.”
He began his journey as a chef with the luxury hotels in India. He then pursued further training at the Culinary Institute of America, at Hyde Park NY, and in the kitchens of Raymond Blanc and Gary Jones at the famed Two Michelin star restaurant Le Manoir aux Quat’Saisons in Oxford, England.