Khelil MORIN
After working at Le Poulpry and then serving as executive chef of the Perchoir Group, Khelil Morin is looking for a location in northeast Paris to open his first restaurant. Recipient of the 2026 Gault&Millau Young Talents Award for the Northeast.
Presentation
With a father who was a scientist, a mother who worked as a press officer, and a science track high school diploma earned as an independent candidate “after falling a bit behind in the traditional school system, ” Khelil Morin found his calling in the restaurant industry by enrolling at the CFA Belliard in Paris’s18th arrondissement.
Training Across Parisian Restaurants
During his training, he worked on a work-study basis at Le Poulpry (2 toques), the charming restaurant located in the private mansion that became the Maison des Polytechniciens. He then went on to gain experience at various Parisian establishments, including Le Jaja, Chez Gros, La Maison Lautrec, and Le Django.
Executive Chef of the Perchoir Group
Khelil Morin then became executive chef of the Perchoir Group, which owns several restaurants in the capital. There, he notably created the ever-changing menu at Le Chéper in the Marais and hosted several chefs-in-residence, including Manon Fleury and Adrien Cachot. After leaving the group and spending a few seasons as a consultant for various restaurants, this new father oversaw the reopening of Le Grand Dictionnaire, the restaurant at the Hôtel Monte Cristo in the5th arrondissement.
Heading to Northeast Paris
Winner of the 2026 Gault&Millau Northeast Young Talents Award, Khelil Morin is now preparing to open his first restaurant. “To balance my professional life with the active search for a commercial space to open my first restaurant—ideally in northeast Paris—I’m now working at Le Blainville on Rue Saint-Denis, a bistro that serves refined cuisine.”
Biography & Awards
