Born and raised in Cajun Country, Carroll Angelle's culinary roots began in Cecilia, LA. After serving his country, Carroll began his restaurant career with Angelle's Restaurant and then Carroll's Restaurant in Lafayette, LA. Carroll left for New Orleans to work as an instructor for the Culinary Institute of New Orleans, and run his own television show, Jazz Brunch. He also spent time working for the Fairgrounds Racetrack and Aramark. Finally, Carroll set out and started Premier Offshore Catering, Inc. to bring Cajun cuisine and hospitality to the Oil & Gas Industry.
Carroll has been a special US Embassy representative preparing authentic Cajun dishes and spreading his love of food around the world including New Zealand, Australia, Tunisia and other locations. Carroll has even presented some unique Cajun dishes in Tokyo at an International Food Show. Carroll is a devout Catholic who loves God, his country, and, most importantly, his family.