Executive Chef: Srijith Gopinathan
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, Srijith began realizing 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 found himself at the Culinary Institute of America, Hyde Park NY and in the kitchens of Raymond Blanc and Gary Jones at the famed Le Manoir aux Quat’ Saisons, Oxford England (a Two Michelin Star Restaurant).
Finding himself at the helm of a kitchen on the exotic islands of the Maldives, Srijith commanded menus with seasonal produce procured daily from across the world. The guests of the over a thousand dollars a night resort dined at the copper clad bar, watching every single element of the 21 course meal prepared for the eight diners.
Executive Chef at the Campton Place since February, he has been wowing diners and winning the affection of long time Campton Place patrons.
Master Sommelier: Richard Dean
Master Sommelier Richard Dean is one of only 150 active Master Sommeliers worldwide. His title indicates the highest recognition of wine, liquor and beverage service abilities in the hospitality industry and ranks Dean among an elite group of 68 wine professionals with the title and skill in America and was only the second to receive this accreditation in the country.
Dean exhibits his talent daily as he presides over the 10,000-bottle wine cellar with varieties and vintages from premier producers in the U.S., Germany, Switzerland, Italy, Austria, Spain, France and Australia, and several rare and hard-to-find vintages acquired on the auction scene.
In his role, Dean also leads The Campton Place’s popular wine dinner series, “The Wine Scene with Richard Dean,” which features international wine makers as guest speakers and wines paired with cuisine from the award-winning restaurant. He also hand-selects top bottles for maturation in Campton Place’s cellar annually, an exacting undertaking that requires Dean to review leading producers, price margins, vintage qualities and industry trends.
A constant and enthusiastic teacher, Dean is a graduate of the University of Hawaii and served as instructor and judge of the Master Sommelier examinations, a lecturer in the Fine Wine Series at the University of Hawaii-Manoa and wine columnist for the Honolulu Star Bulletin as well as Host Magazine.
Prior to The Mark, Dean held posts as Master Sommelier of New York’s Tavern on the Green Restaurant, and Master Sommelier and Supervisor of The Third Floor Restaurant at the Hawaiian Regent Hotel.
