John Cace Senior married Anastasia Evasovich in January 1916, whose father had extensive holdings of oyster beds and fishing boats in the bayous of Plaquemines Parish. Through this marriage, he inherited an opportunity to become a businessman cultivating oysters and fishing for an income.

John (Johnny) Cace Junior was born, January 1917, in New Orleans. Working with his father at the oyster camp between school years, he learned how to harvest oysters and catch and cook fish. Later when his family moved to Shreveport to open an Oyster and Seafood Market, he continued his learning.

At the beginning of World War II, Johnny volunteered for the U.S. Air Force and served four years as Mess Sergeant of Officers Mess at Moore Field in McAllen, TX and also served in Japan.

In 1949, ready to start his own restaurant business, Johnny set his sights on Longview. One Sunday, he came to Mass in Longview with the intention of inquiring with folks whether they thought a New Orleans-style seafood restaurant would work here. Based on the response, on March 10, 1949, he opened Johnny Cace’s Seafood & Steak House on the southeast corner of Green & Tyler streets with seating for 37 customers, and later expanded to accommodate 200 guests.

During the early years, Johnny credits the semi-pro ball clubs for helping him get started. They would come to the restaurant to eat after the games—including the famous Stan Musial. In 1964, he moved his restaurant to its current location with seating for 300, which grew to today's capacity of 450. By 1980, Johnny had turned over daily restaurant operations and management to his son, Gerard Cace.

Today Johnny Cace’s is the meeting place for civic organizations, non-profit organizations, social and professional organizations, business meetings, luncheons, banquets, and other groups wanting good food and a private place to meet. Johnny Cace's is known as THE place in East Texas for diners from all over the country.