Podcast Episode Details
Back to Podcast EpisodesTim Metcalf – Lafayette Restaurateur and Entrepreneur
Today we welcome Tim Metcalf, a Lafayette entrepreneur whose name is tied to some of Acadiana’s most beloved establishments. Owner of Deano’s Pizza, Prejean’s Restaurant, and Marcello Wine Market, along with ventures in real estate, storage, and assisted living, Tim has built his life around preserving local traditions while bringing fresh ideas to our community.
A Family Legacy in Restaurants
Tim’s entrepreneurial roots trace back to his father, who left behind a thriving restaurant career in California where his pizzeria drew in celebrities and locals alike. Fess Parker and Steve McQueen were regulars as they could hang out in the days before paparazzi. “He left very successful restaurants in California just because he didn’t like the political, sociological climate. He was a country boy, an Idaho potato farmer, and the fast lifestyle of California didn’t sit well with him.” A Korean War veteran, his father moved the family to Lafayette in 1970, opening Deano’s in 1971.
“Lafayette was booming. Oilfield, oil and gas. You know, he just didn’t come to Lafayette on a whim. He read entrepreneurial magazines saying how it was one of the fastest growing cities in the country at the time,” says Tim Metcalf.
The original Deano’s on Bertrand Drive was a simple pizzeria: counter service only, draft beer, pizza, a little green salad, and fountain drinks. “You wouldn’t recognize it at all today… when Dad first started, there was no waitress. It was counter service. That didn’t work in Lafayette. He soon changed it.”
Tim, then ten years old, adapted quickly to Louisiana life after growing up in Santa Barbara. “They said, well, you can trade your surfboard for maybe a horse or a mini bike. I’m like, I’m okay. That sounds good to me.” He helped his dad around their rural property on Ridge Road and learned the value of hard work.
““We had pigs, sheep, rabbits, chickens… and a pretty big garden. Dad had a rototiller — an old Sears knuckle buster — and it was a lot of work, and it all fell on me.”
As the youngest of four, Tim shouldered much of the responsibility for cutting grass, working the compost pit, and tending to the garden. “The older ones were in high school and had jobs. So from cutting the grass to road tilling, to manure, to compost, it all fell on me.” Looking back, he credits that hard work with shaping his character. “It taught me some really solid work ethic. I was never afraid of work, and still I’m not.”
By the 1980s, Tim had taken over the reins of Deano’s. Recognizing the need to adapt, Tim expanded both the hours and the menu. “When I got aboard, we started lunches and then we started other food and expanding the menu. 1983–84 — we had to do something else.” His biggest shift was weaving Acadiana’s food culture into the pizza kitchen. “That was an awakening — to start taking the Cajun food, the great food that we have in this area, and incorporating it into our pizzas and our menu. Sausages, boudin, shrimp.”