Boyer Derise is an Acadiana native, raised in Delcambre. After high school Boyer attended LSU where he studied Biology. Boyer then attended the Louisiana Culinary Institute in Baton Rouge where he studied Culinary Arts. Boyer began his professional culinary career with Flemings Prime Steakhouse in Baton Rouge. That was the beginning of a 10-year career with Flemings that took Boyer to San Antonio and eventually Austin, Tx. Boyer was the youngest Executive Chef Partner in the company’s history, taking the helm of his own Kitchen at age 25. Boyer then elevated to the role of Regional Corporate Executive Chef with Flemings before returning home to Acadiana, not before taking short leave of absence from Flemings to cook for Team USA and Dignitaries at the 2008 Summer Olympics in Beijing, China at two of the sponsor venues on the Olympic Green. A few years after returning to Acadiana Boyer launched his first business, Good Eats Kitchen, in 2017. In late 2020 Boyer launched his second business, Bayou Carlin Oyster Co. an e-commerce and wholesale oyster business that sells and ships Grilled Oyster Kits throughout the USA. Boyer is also a Founder of the food business incubator, Cultivation Kitchen, which launched in early 2021. Boyer spends his personal time with his wife, Katie, and children, Louis and Lisette. Family comes first for Boyer as he helps coach many of his children’s recreational sports and spends most of his free time with his family and hopes to leave a positive impact on his community and a lasting legacy for his family.