Benteaux Brings Cajun-Asian Fusion to Downtown Hammond
Family-built, flavor-fused: Benteaux brings bold Cajun-asian fusion to downtown Hammond.
In May 2025, brothers Ryan and Trenton Oliphant, along with their father Eddie, opened Benteaux in downtown Hammond. It’s not their first venture — the Oliphants also run The Depeaux in Independence, a well-loved spot housed in a historic train depot. While The Depeaux leans into Southern and Cajun comfort food, Benteaux takes a different turn: bold, flavorful Cajun-Asian fusion.
Each family member brings their own expertise. Trenton runs the kitchen as chef and culinary director, Ryan manages front of house and business operations, and Eddie handles construction — even building all the custom furniture inside Benteaux. The team originally considered opening a second Depeaux location but pivoted after Trenton proposed a ramen concept. At the time, there wasn’t a dedicated ramen spot in Hammond, and he saw an opportunity. Ryan and Eddie were hesitant, but instead of saying no, they decided to test the waters with pop-ups.
Their first events were hosted at Low Road Brewing (now closed), then later at the Hammond Farmers & Artisans Market, where they fine-tuned recipes and built a loyal following. Balancing this new project with their other businesses delayed Benteaux’s launch by nearly a year, but the response since opening has been strong. As Ryan puts it, the downtown community has been welcoming and excited — many familiar faces from the market have already shown up to support them.
The food at Benteaux blends Trenton’s two favorite cuisines: Cajun and Asian. “My favorite thing is Cajun food. I love to cook it, invite people over and cook it. Second would be Asian cuisine,” he says. The fusion isn’t just a gimmick — it reflects the cultural overlap that defines Southern Louisiana food. Trenton respects the layers and subcultures within both Southern and Asian cuisines, noting how diverse the food can be across regions like the Carolinas, Appalachia, Vietnam, or Japan. Combining those influences gives him creative freedom without boundaries. Cooking is art for Trenton and he loves being the boss of what he gets to cook and how.
Some standout dishes include the Hunter’s Ramen, a spicy, savory bowl topped with a mushroom-soy egg; the Pepper Jelly Chicken, their take on sweet and sour; and the Canal Bao, Patton’s hot sausage inside a fluffy steamed bun with slaw. One of our favorites? The Chili Chicken — crispy, spicy tenders coated in a sweet heat sauce. Think Popeye’s flavor, reimagined with a bold, Cajun-Asian twist.
Benteaux's vibe is playful and fresh, aimed at a younger crowd. Where The Depeaux is warm, nostalgic, and welcoming to all ages, Benteaux leans youthful and bold. The tagline “Hot Noods & Soft Buns” reflects that tone. As fall approaches, they plan to launch late-night hours — perfect for college students looking for ramen after dark. Inside, the space is still evolving, with more art and even some Godzilla-themed décor coming soon. Ryan notes that the space is designed to feel fun — like a place anime fans or food lovers alike can feel at home.
There’s plenty more ahead: another Supper Club event is planned for July (watch their socials for ticket drops), merchandise is on the way, and a kids’ menu and fried rice options are coming soon.
Whether you’re a fan of fusion cuisine or just curious to try something new in downtown Hammond, Benteaux offers something different — a mix of cultures, flavors, and family creativity all under one roof.
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