Chef Benoit Morel is a native of CHALONS EN CHAMPAGNE FRANCE, the region where champagne is made. 

He started to study the culinary arts in 1989 and graduated from the culinary school of Troyes France in 1995 as a Chef de Cuisine.  He was nominated for the best culinary student in Champagne France in 1993.  In 1994 he finished in the top ten in "apprentice de France", a national contest. 

In 1996 he signed up for the French Air Force and was responsible for all large banquets and receptions for military dignitaries.  Even though he only served until 1997, Morel received the highest medal distinction of the French defense for his excellent work. 

In 1997, Chef Benoit Morel moved to Louisiana, studied and worked under Chef Roy Lyons as a sous chef for one year. From 1999 to 2004, Chef Benoit worked as chef de cuisine for Chef Roy's restaurants in Crowley, Lafayette, and Rayne. Chef Benoit has incorporated some of his own original recipes in the Menus for the restaurants. He also assisted Chef Roy in various functions, festivals, fundraisers throughout the Acadiana Area.

The Hospitality is definitely Cajun! Chef Benoit brings his diverse culinary experience to our familiar cuisine. Now living in Rayne, he is married to the former Rusti Alleman.

Robert Credeur is a native of Mire, La. and graduated from Rayne High School. Robert started working for Chef Roy in 1992 and worked up to General Manager in 1998. He has been living in Rayne since 2003.

On January 1, 2005, Chef Benoit Morel and Robert Credeur purchased Chef Roy's Frog City Enterprises from Chef Roy Lyons.
Chef Benoit and Robert have maintained his legacy of authentic Cajun Food with Chef Roy's original recipes.