Fabrice MorelFabrice was born in Paris, and grew up with his family in Normandie. At the age of ten he knew he wanted to be a chef and not satisfied with his schooling, his parents sent him to catering college in Granville for 3 years.
After passing his exam in 1986, he ventured to Paris for 6 months to work as a commis chef. In 1987 he served as a Marine chef during his compulsory French national service.
When he finished the National Service in 1988 he moved to England where he worked in Chipping Norton, at a small but reputable French restaurant called "La Madonette" under the guidance of Chef/Owner Alain Ritter. It was here in Chipping Norton that he would meet his wife Rachel, who had also just finished a catering course and lived opposite "La Madonette".
After a year in England, the couple left to work in Paris for two years; A great experience where Fabrice became one of the youngest head chefs with” Flo Prestige” at the "Le Boeuf sur le Toit". This gave him great experience in Brassière style cuisine where he catered for over 400 people per night.
They then returned to England where Fabrice worked at the "Lower Slaughter Manor" in Gloucestershire before opening his own restaurant "Morel’s" in Chipping Norton, which remained a vibrantly successful business for 6 years .
In 2000 Fabrice, Rachel and their two children Benjamin and Etienne returned to live in France, where they opened the Hotel du Perigord.
