Chef Instructor Cuisine
Originally from the Ile-de-France region, Chef Yann Morel holds a Certificat d'Aptitude Professionnelle (CAP) and a Brevet d'Études Professionnelles (BEP) in cuisine, as well as a Brevet de Technicien en Hôtellerie (BTH) in classical cuisine.
He began his career in 1989 as a commis de cuisine at the Le Saint Amour restaurant, before moving on to the Opéra restaurant and the Café de la Paix brasserie in 1991. In 1996, he became chef de partie at the three Michelin-starred Joël Robuchon restaurant, then chef de partie/sous-chef in 1996 at the two Michelin-starred Régence du Plaza Athenée run by Éric Briffard.
Chef Morel became chef de cuisine in 2000 at the Georges restaurant at the Georges Pompidou Centre, before continuing as assistant chef at the Hôtel Vernet's two-Michelin-starred Les Elysées du Vernet restaurant with Éric Briffard.
From 2013 to 2017, the chef worked as sous-chef for three years at the La Bauhinia restaurant, then since 2016 in the banqueting and production kitchen in collaboration with Christophe Moret at the two-Michelin-starred Shangri-La.
Chef Morel turned away from the traditional hotel business in 2018 to become a trainer at the École Lenôtre. In 2021, he took over as head chef at the gourmet bistro restaurant Le Chai at Château de Ferrières.
Chef Yann Morel will join the team of Chef Instructors at Le Cordon Bleu Paris in 2023.