Ryan Thibodeaux was born in Calcasieu Parish and was raised in St. Landry Parish. He attended Opelousas High and Y.C.P. Afterwards, he attended ULL for business management. While in school he started a bakery/deli, ThiboDoughs Breads and Bagels. His passion for cooking different cuisines has never stopped. After closing the bakery, he moved up the east coast cooking at different restaurants learning everything he could along the way. His love for Louisiana and his family brought him back home after a few years away. When he is not cooking or researching recipes, he is spending time with his family or riding his motorcycle to satisfy his wanderlust. In 2019 Ryan started working at Prejeans in the prep room and shortly moved into the kitchen on expo. At the beginning of 2020 he was promoted to Kitchen Operations Manager.
Darrell Savoy was born and raised in Carencro, LA and attended Carencro High School. Darrell started a boxing career from 1971-1988, which he performed in several boxing matches. Then, he decided to go into the restaurant business and started off at Angelle's Restaurant in Carencro. Later, he started out as a fry cook at Prejean's Restaurant in 2000. Darrell worked his way up to kitchen manager in 2005. Currently, he has been employed at Prejean's Restaurant for 19 years and loves ever bit of it.
Kevin Jackson was in New Orleans, LA and raised Vacherie, LA. As a young adult I had an interest for cooking. Jackson was once employed at Beau Chene Truck Stop in Grand Coteau, LA as a maintenance man, then moved his way up to coming a cook. Jackson enjoyed cooking and the great feedback he would get from customers. It let him know that he was giving and serving the customers how they should be served. After departing from Beau Chene Truck Stop, he began working for Prejean's Restaurant in Carencro, LA. While working there it seemed as if his passion for cooking and serving other became stronger for him, When cooking, he know he giving the people what they need and want. Seeing customers enjoying his cooking makes him know that he is giving his all, which drives the passion that he has for his profession even more. Currently, employed at Prejean's Resturatant for 15 years and the passion and drive for my profession still grows with him each day.