From Pizza Parlor to Cajun Empire: The Tim Metcalf Story

Tim Metcalf's remarkable journey from the son of an Idaho potato farmer to Lafayette restaurant mogul reads like a Hollywood script, complete with a recent crocodile hunting accident in Africa that left him with a torn quad tendon. Yet this injury hasn't slowed the unstoppable force behind Deano's Pizza, Prejean's, Marcello's, and other beloved local establishments.The Metcalf family legacy began in 1971 when Tim's father, a Korean War veteran who discovered pizza while working as a janitor in California, packed up his successful pizza franchises and relocated to Lafayette with his family. Tim, just ten years old at the time, quickly adapted to Louisiana life and began working in the family business by age thirteen. Today, four generations of Metcalfs remain actively involved—a rarity in any industry.When Lafayette's economy collapsed during the oil crisis of the 1980s, Tim and his bride took over Dino's operations, introducing groundbreaking Cajun toppings like crawfish étouffée pizza when traditional offerings couldn't sustain the business. "We took it to every festival, any place I could go with guerrilla marketing and put it in someone's hand," Tim recalls of those early innovation days. This creative spirit continues with menu items like the irresistible pizza burger and experimental offerings including a fried chicken sandwich topped with vanilla ice cream.Beyond menu innovations, Tim's business philosophy centers on property ownership rather than leasehold improvements—a strategy that's allowed expansion even during challenging times like the COVID-19 pandemic, when he purchased Prejean's and repositioned it for locals rather than tourists. His community involvement extends beyond commerce through partnerships with UFC fighter Dustin Poirier's Good Fight Foundation, which provides backpacks filled with school supplies to 1,500 children annually.For aspiring restaurateurs, Tim hosts "Business of Bourbon" tastings at Marcello's Wine Shop, sharing wisdom accumulated over decades. His advice is straightforward: "Don't half-ass it. If you're going to do something, leave your soul on the table." It's this unwavering commitment to quality, innovation, and community that ensures the Metcalf legacy will continue feeding Lafayette for generations to come.Visit any of Tim's restaurants to experience what happens when flavor truly meets community.The podcast was made possible through partnerships with Rouses Supermarket, Logic Refrigeration HVAC, Cajun Table, Vermilionville, Soul Haus Kitchen, Chris Logan Media, and Sunday Soda Fountain – proving that when a community rallies around celebrating local food culture, amazing things happen. Subscribe now to join this delicious adventure and become part of the movement that's transforming Lafayette's food scene one bite at a time!learn more: foodiesoflafayette.comSocial MediaFacebookInstagramYouTube