Angel MORALES

Talented chef Angel Morales opened his restaurant Capélo, in Périgueux, at just 24 years of age.

Presentation

"I didn't like school and, from an early age, Iloved cooking. One day, I took theplunge and I washooked," recalls Angel Morales. At just 15, he got on his scooter, moved to Campagne (Dordogne), rented an apartment and started an apprenticeship for a CAP in cooking at the Couleur Café restaurant. "It was a traditional restaurant, the chef was great,very attentive."

In the summer, he worked at the Lembert restaurant, then went back to school, this time in restaurant dessert. "At Couleur Café, I was in charge of desserts,which I really enjoyed, and it'sgood to complement your cooking withpastry-making." He completed his additional training at Le Vieux Logis, in Trémolat, with Vincent Arnould. "It's a gastronomic restaurant, more strict, but that'swhere Ilearnedthe most ."

As the year goes by, a new summer ison the horizon. A season in the patisserie at Le Centenaire, in Les Eyzies (Dordogne), then off to Australia. "When he returned to France, Le Centenaire called him back for a position as head pastry chef. He stayed for two years, rising to the position of sous-chef de cuisine.

In 2023, after a pause for reflection in Sweden "to mature my project", Angel Morales opened his own restaurant, in Périgueux, his hometown. Le Capélo, named after his grandfather, was born. "Theprevious owner was Jean-Louis Grimard, who wasvery popular with customers. People werewaiting for me to take over, butwould I be a good successor?" The young chef's success was confirmed by his inclusion inthe 2024 edition of Gault&Millau's 109 - Le Sang neuf de la gastronomie française.

I. B.

Biography & Awards

1999 Naissance à Périgueux

2015 CAP cuisine en apprentissage au restaurant Couleur Café, à Campagne

2018 Mention complémentaire dessert de restaurant au Vieux Logis, à Trémolat (Dordogne), auprès de Vincent Arnould

2018 Chef pâtissier, puis sous-chef de cuisine au restaurant Centenaire, aux Eyzies

2023 Ouverture de Capélo, à Périgueux

Its recipes

Easy

Duck tartare with sweet and sour condiment

To play up the sweet-savory aspect of his recipe, Capélo chef Angel Morales combines maple syrup and walnut oil with peach and duck breast in his vinaigrette.

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Angel MORALES