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CAMPTON PLACE RESTAURANT AWARDED MICHELIN GUIDE STAR

10-26-2010

 

 

First-time honor for San Francisco landmark
and Executive Chef Srijith Gopinathan


WHAT: MICHELIN Guide San Francisco, Bay Area & Wine Country 2011 has recognized renowned San Francisco landmark Campton Place Restaurant with 1 star in its latest annual dining guide. The announcement was made by Michelin in a phone call to Campton Place Executive Chef Srijith Gopinathan this morning. This is the first time MICHELIN Guide has included Campton Place Restaurant in its annual publication. A reception honoring all 2011 MICHELIN Guide honorees will be held later today in San Francisco.

"We are deeply humbled to be honored by this prestigious international culinary and travel guidebook as a top San Francisco restaurant. I want to thank the entire Campton Place Restaurant team for their unrelenting pursuit of perfection", said Campton Place Executive Chef Srijith Gopinathan. "For me, this is a dream come true, especially here in San Francisco where there are so many excellent restaurants and very talented chefs."

"TAJ Hotels, Resorts and Palaces is committed to excellence here at TAJ Campton Place," said hotel General Manager Ashrafi Matcheswala. "We are so proud of our culinary team and preserving the heritage and continuing the legacy of this landmark San Francisco restaurant."

WHO: Campton Place Restaurant has been culinary destination for locals and visitors alike for more than 25 years and has launched the careers of notable chefs including Bradley Ogden, Jan Birnbaum, Laurent Manrique and Daniel Humm. Continuing the culinary journey, this legend is rejuvenated with a new and exciting adventure by chef Srijith Gopinathan who has masterfully created new menus bringing a distinctive palette to San Francisco. Embodying Mediterranean inspirations with local California Cuisine and gentle Spice Route overtones, he uses only the freshest, finest and healthiest of produce from the repertoire of local farmers and the richness of the region's ever-changing wonderful seasonal bounty. The dining experience is complimented with wine selections from a 10,000 bottle cellar and the expertise of Master Sommelier Richard Dean.

Executive Chef Srijith Gopinathan hails from Southern India, where he grew up cooking with his mother and grandmother. Beginning his career with luxury hotels in India, Chef Sri started to realize his potential to harmonize flavors and classical European cooking with the memories of his youth. On the path to establishing his interpretation of food, he attended the Culinary Institute of America in Hyde Park, NY, and apprenticed in the kitchen of Raymond Blanc and Gary Jones at the famed Le Manoir aux Quat' Saisons, in Oxford, England (a MICHELIN Guide two-star restaurant). Chef Sri joined Campton Place Restaurant in 2007, from the TAJ Exotica Resort & Spa in the Maldives where his Mediterranean-inspired cooking at Deep End was ranked among the world's best by House and Garden UK and Luxury Travel Magazine Australia, and was listed in "Hot Tables 2007" by Conde Nast Traveler. Deep End was also named best of all Taj Hotels' fine dining restaurants for 2006-07 in an internal company awards program. 

MICHELIN Guide San Francisco, Bay Area & Wine Country 2011 covers a wider geographic region than most of its peers, stretching from Los Gatos in the south to Geyserville in the north. Over the past year, Michelin inspectors have analyzed restaurants throughout Northern California, always anonymously. At the end of their investigative process, they gather to debate the region's restaurants in full, determining which restaurants should be retained in the selection, and which merit one, two or three stars. 

Thanks to a rigorous selection process that is applied independently and consistently around the 23 countries by the MICHELIN Guide, the MICHELIN Guide has become an international benchmark in gourmet dining. The selection is made by anonymous, professional inspectors who are Michelin employees and is based on the same working methods in all countries. They pay all their bills in full. This guarantees a total independence of the Guide regarding the hospitality industry.

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