About Us

Born and raised in Cecilia, Louisiana, Carroll Angelle began his culinary journey with Angelle's Restaurant and Carroll's Restaurant in Lafayette. After working as an instructor at the Culinary Institute of New Orleans and hosting the TV show 'Jazz Brunch,' Carroll founded Premier Offshore Catering, Inc., bringing Cajun cuisine to the oil and gas Industry. His culinary expertise has also led him to represent the U.S. Embassy worldwide, showcasing authentic Cajun dishes in countries such as New Zealand, Australia, Tunisia, and Japan.

For the past 35 years, Noel has been serving up hospitality to Louisiana's Gulf Coast. He began his career working restaurants in his home town of Thibodaux, Louisiana, and in 1995, landed at Cypress Bayou Casino Hotel, working through multiple positions in multiple Food and Beverage outlets until attaining the position of Director of Food and Beverage. He has also worked as a financial analyst, specializing in labor costs, inventory control, and expense management.

Jamie joined Premier Offshore Catering in 2019, and has over 10 years of experience working in the oil and gas industry. She is responsible for monitoring health and safety, assessing risk, and designing strategies to reduce risk within the work environment.