Corinna LuebbeGeneral ManagerA graduate of the Fachhochschule Wilhelmshaven University of Applied Sciences in Germany, Luebbe fell in love with hospitality when she experienced the unique, other-worldly luxury brand Aman. Their effortless, efficient yet pampering service inspired her to pursue a now nineteen year career in hospitality that has seen her achieve several unique feats.
Luebbe is currently at the helm of the Taj Campton Place Hotel as General Manager, a post she undertook after four years as Hotel Manager of the Taj Boston. Her current GM position is notable within the Taj brand and within hospitality in general – Luebbe is one of the few non-Indian General Managers in the Taj brand and, within the broader hospitality industry, despite improving numbers, she is still in an elite group of women GMs. At Taj Campton Place, Luebbe also oversees the Campton Place Restaurant, which has been awarded a Michelin star for nine consecutive years. Under Luebbe’s management, Taj Campton Place has been awarded four stars by Forbes Travel Guide in 2019, has been named “Best Restaurants for Business Dining,” “Best Power Lunch Restaurants” and “Best Wine List” by Gayot in 2019, has been named “Best Wine Program” by Wine Spectator in 2018, and has received the Hotels.com “Loved by Guests” 2019 award for the hotel’s pet-friendly capabilities.
Prior to her tenure in Boston, Luebbe was Director of Rooms at The Pierre New York (a Taj Hotel), where she was an instrumental part of the US $100M+ renovation which led to its subsequent rise to a Forbes 5-star property, an acclaim that had previously eluded the Hotel.
Now based in the hub of technological innovation in San Francisco, Luebbe is passionate about advanced hospitality technology to enhance the guest experience, with the goal of wowing Taj Guests by creating infinitely individualized special moments. As an avid traveler, Luebbe is also passionate about reading, skiing, scuba diving, yoga and kick boxing.
Srijith GopinathanExecutive ChefAs a child, Chef Srijith Gopinathan grew up being influenced by the exotic spices of Southern India that filled the air of his childhood home. His backyard blossomed with ginger and turmeric and he was often tasked by his grandmother to collect these culinary treasures and bring them in to the family kitchen where he observed lessons on utilizing every part of an ingredient and spice.
If his grandmother were alive today, she would be proud to know that he has earned the Michelin star 9 years in a row and is the only Indian Chef in the nation to receive Two Stars. His journey from the perfumed kitchen of his family to culinary school and beyond is proof that early lessons on the importance of flavor and spice are the building blocks to the precise execution of great cuisine.
After graduating from the Culinary Institute of America, Chef Srijith worked in the illustrious kitchen of Raymond Blanc and Gary Jones at the Michelin two-starred Belmond Le Manoir aux Quat’ Saisons in England, where he honed his extensive repertoire of classical European techniques.
Chef Srijith also spent time in upscale hotels in India before taking the helm at Taj Exotica in the Maldives.
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. Chef Srijith’s versatility and depth of knowledge are such that he regularly enters the pastry realm, creating the restaurant’s elegant desserts.
Chef Srijith truly values his time in San Francisco, a city he believes affords chefs and diners the best ingredients on the planet.