About Us

Bayou Chefs started as a small offshore catering company with a handful of employees in the early 90's. Over the years we have grown into a larger, more productive, diverse workforce handling offshore platforms and vessels, land camps, and disaster relief locations. In 2012, we changed ownership and management and invented a new culture known as Bayou Chefs. Although our company has faced multiple changes since its inception, Bayou Chefs' goal of "Customer Satisfaction" has and will always remain our top priority. Bayou Chefs faced many challenges as a result of history. In order to accomplish a successful rebuild, Bayou Chefs made a conscious decision to slow the growth of the business to implement cultural changes in a positive way. 

Since that time, Bayou Chefs has developed many processes and procedures to serve our customers better. Our documented safety procedures and tested training programs have benefited by lowering our EMR rating and establishing our catering staff and housekeeping teams as some of the best. With these procedures, unique training programs and great leaders, Bayou Chefs has evolved into one of the leading catering companies in the Gulf of Mexico today. 

We believe that with quality catering and housekeeping we are able to keep morale higher and enable our customers to succeed. 

Bayou Chefs and its staff have been actively enrolled in ISNet since 2015. We currently maintain an average ‘A’ rating with many of our clients.

We strive for consistent quality, hospitality, and service to each and every client.