Today we’d like to introduce you to Paula Merrell Nwaeze.
Hi Paula, please kick things off for us with an introduction to yourself and your story.
When I’m asked how we got started, I always say our story is really about partnership, faith, and two people who brought completely different strengths to the table — and built something extraordinary together.
Franson and I didn’t begin with a perfect blueprint or investors behind us. What we had was determination, a shared dream, and skills that complemented each other in a way that made our success possible.
Franson grew up in Nigeria with a natural connection to food and hospitality. When he came to the U.S., he started at the bottom of a kitchen and worked his way up, developing the culinary skill, creativity, and discipline that later became the heart of Chef Point.
My path was different — but just as essential. I handled the accounting, the finances, the sales, the marketing, and the structure that allowed a dream to become an actual business. Without the business side, the artistry wouldn’t have had a home. Without the artistry, the business wouldn’t have had a purpose. That balance was the foundation of everything we built.
Together, we decided to take a leap of faith and open a restaurant in one of the most unlikely places imaginable — inside a gas station in Watauga. What most people saw as impossible, we saw as opportunity. We knew if the food was excellent and the business was run with integrity and consistency, people would come.
And they did.
Our “25-year overnight success” didn’t happen quickly or easily. It took long nights, constant learning, sacrifices, and unwavering belief in what we were building. It took both of us showing up every day with our individual strengths working together:
Franson’s culinary talent and vision
My leadership in operations, accounting, marketing, and customer experience
Over time, the world began to notice. We were featured twice on Food Network’s Diners, Drive-Ins and Dives, and also appeared on Food Network’s Guilty Pleasures. Those moments were exciting, but they were also affirmations of something we already knew — that what we built together was special.
In 2019, we opened our Colleyville location. Two years ago, we closed the original Watauga gas-station restaurant — the place where everything began — and focused our energy on continuing the legacy in Colleyville, which is now our only location.
So when I share how we got started, it’s not a story about one person. It’s the story of us — two people who believed in each other, trusted each other’s strengths, and built something that could only exist because we did it together. Chef Point is the result of that partnership, and everything I’ve learned along the way continues to guide who I am and what I bring to the work we do today.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Starting a business is never easy, and our journey definitely wasn’t a smooth road. In fact, some of our biggest breakthroughs came directly from our biggest challenges.
In the beginning, we couldn’t get a loan for a restaurant — not a single bank was willing to take the risk. But they would give us a loan for a convenience store. So we got creative. We bought the convenience store, added a kitchen, put in a few seats, and built Chef Point from the inside out. It wasn’t glamorous, but it was resourceful, and it taught us that where you start doesn’t limit where you can go.
As we grew, the recognition slowly followed. We were featured on local news stations, then in national media — Food Network, Paula Deen Magazine, and even the front page of The New York Times for our famous Bloody Best. Those moments were incredible, and they brought new customers and new energy to the business.
And then COVID hit.
There was no rule book for that time. Overnight, everything about the industry changed. We dealt with supply chain shortages, skyrocketing costs, severe staffing challenges, and months where we could only operate with to-go orders. Every day required us to rethink how to market, how to adjust our menu, how to keep the doors open, and how to stay connected to our customers.
There were moments when each of us, individually, felt discouraged. Times when it looked like the light at the end of the tunnel had gone out completely. But the blessing was that we never felt that way at the same time. When one of us struggled, the other lifted us up. When one felt exhausted, the other found hope. That partnership — that ability to balance each other — is what pulled us through when things were hardest.
So no, it hasn’t been a smooth road. But every struggle taught us resilience, creativity, and humility. And looking back, those challenges are exactly what shaped us into who we are today and made Chef Point the success it is.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
At Chef Point, my work has always been rooted in partnership. Franson and I built this business by combining our strengths — his culinary creativity and expertise, and my leadership in business operations, marketing, accounting, customer experience, and long-term strategy. Together, we’ve created a restaurant that’s as original as it is successful.
What I do:
I oversee the entire business side of Chef Point — everything from financial management to marketing campaigns, menu strategy, guest engagement, and operational systems. My focus is on growth, consistency, and making sure the heart of our brand stays strong no matter how much we evolve.
What we specialize in:
We specialize in gourmet, scratch-made comfort food with a creative twist. Chef Point is known for elevating classic dishes while keeping them accessible, memorable, and full of personality. Whether we were in a gas station or now in our Colleyville location, our mission has always been to deliver exceptional food with genuine hospitality.
What we’re known for:
Over the years, several of our dishes and stories have gained national attention:
Paula Deen Magazine featured our famous Bread Pudding.
Our first Diners, Drive-Ins and Dives episode showcased our Roasted Duck and Blackened Stuffed Pork Chop.
Our second DDD episode highlighted our Oxtail and Sexy Chicken — two guest favorites.
Food Network’s Guilty Pleasures featured our renowned Bloody Best, the over-the-top Bloody Mary that put us on the front page of the New York Times.
These features helped share our story with the world, but they also celebrated the creativity and hard work that go into our menu every day.
What I’m most proud of:
I’m proud that we built something remarkable out of something ordinary. We took a convenience store, added a kitchen and a few seats, and turned it into a restaurant people travel across the country to visit. I’m proud that we survived challenges that could have closed our doors — from financial hurdles in the beginning to staffing shortages, rising costs, and the uncertainty of COVID.
But most of all, I’m proud that we built this through teamwork. Our “25-year overnight success” only happened because when one of us struggled, the other stayed strong. That support, that balance, and that shared belief in our vision are what carried us through.
What sets us apart:
What sets Chef Point apart is our authenticity. We didn’t follow a traditional path. We didn’t wait for the perfect location, perfect timing, or perfect circumstances. We created something unique with what we had — and we did it with heart, consistency, and a commitment to excellence.
We serve unforgettable food, but we also serve a story — one built on grit, creativity, partnership, and a whole lot of faith.
Before we let you go, we’ve got to ask if you have any advice for those who are just starting out?
My biggest advice is this: don’t get into any business unless you are truly passionate about it. Passion is what carries you through the long days, the setbacks, the sleepless nights, and the moments when giving up feels easier than pushing forward. If you don’t love what you’re doing, the challenges will feel overwhelming. If you do love it, you’ll find the strength to keep going even when it’s hard.
And if you’re considering getting into the restaurant industry specifically, my advice is to work for someone else first. Learn the business from the inside. Understand the flow, the chaos, the customer expectations, and the reality behind the scenes. Restaurants are not glamorous — they’re demanding, unpredictable, and require constant hands-on involvement.
One thing I wish someone told me earlier is that you have to be ready to step in anywhere, at any time. If a cook doesn’t show up, you may find yourself on the line. If a server calls out, you might be running food or bussing tables. If someone quits mid-shift, the responsibility still falls on you. Owning a restaurant means being flexible, humble, and prepared to fill any role in the building.
But despite the challenges, if your heart is in it, it’s one of the most rewarding industries you can be part of. The joy of serving people, building community, creating memories, and watching your vision come to life — that makes every struggle worth it.
So my advice is simple:
Be passionate. Be prepared to learn. Be willing to work harder than you ever have. And never ask someone to do a job you wouldn’t step in and do yourself.
If you lead with that mindset, you’ll build something you can be proud of.
Contact Info:
- Website: www.chefpointcafe.org
- Instagram: chefpoint_
- Facebook: chefpointcolleyville
- Twitter: @chefpointcafe
Image Credits
Hope Nwaeze
