Cooking Up the American Dream
Turning Humble Beginnings into Culinary Triumph
After growing up in Nigeria, Franson Nwaeze came to the United States in 1979 looking for a career that could support his extended family.
He initially attended two aviation schools in Tulsa aiming to become a commercial pilot. Though he did fly private planes for several years, he soon realized that line of work didn’t pay enough money. Following the American Dream of entrepreneurship would be better.
“It was something I enjoyed,” the now 67-year-old said. “But it’s much easier to own my own business than to own an airline.”
While washing dishes in a local restaurant, he discovered his love of cooking. This passion fueled his desire to learn how to be a chef. Through watching television and videos, and training at various restaurants, he began experimenting with different scratch recipes and dishes.
In Oklahoma, he met his wife Paula when she sold him an insurance policy. Several years later they married, and when Citi Group asked her to come to North Texas, they jumped at the chance. After working as a chef for the Brinker Group, he joined her and made more money selling insurance but realized his passion was cooking for other people.
When catering from home on the side proved challenging, he knew it was time for his own place, He and Paula started searching for properties but found banks wouldn’t lend them money for a restaurant since so many failed. Then one of her clients who successfully owned multiple convenience stores suggested they pursue that avenue.
“That’s when there was one on every corner making money,” she said. “So, we went to the bank for a loan for a convenience store and they said ‘you need six months experience.’ I called my client and asked ‘if my husband can come work for you for six months,’ and he did. We went back to the bank and said ‘check’ and they said ‘okay, go find a property.’”
Unconventional Beginnings: From Gas Station to Gourmet
Though this was at the peak of the convenience store run, they were able to get a good price on a Conoco station in Watauga, which they opened in 2003 with the kitchen called Chef Point Café in the back to prepare catering orders. When store customers smelled what he was cooking, they asked for a menu which didn’t initially exist.
“Back then, people would watch TV to get their news,” Paula said. “A couple of newspapers and news channels began doing stories on us, and we started getting lines out the door. We didn’t have enough tables, so we knocked down shelves to add tables, which we even went into dumpsters to pick up.”
National Recognition: Food Network and Others Take Note
Marketing through emails and asking customers to rate them on Food Network led to appearances on shows like Diners, Drive-Ins, and Dives in 2014 and again just this August. Other media including CNN, the New York Times, Paula Deen’s magazine, and Reddit featured them.
With success fueled by customers from all over the world, they opened a second location in Colleyville in 2019. Learning how hard it was to manage and staff two places, they closed Watauga in 2023. Since then, things have gone quite well, thanks in large part to the staff of 35-40 people.
“This is a nicer building. It’s newer, right off the highway, easier access close to the airport with hotels around it,” Paula said. “It just seemed like the right place to be. We miss the gas station, and we miss the way we got started. But sometimes, you just have to move on and make changes.
“When you have one place, you can have more fun doing what you do. When you start trying to open multiple locations, you have to start customizing everything. You buy more frozen food. It’s hard to have a scratch kitchen when you have a lot of places. It wasn’t fun anymore. We’re too old to chase it anymore.”
Looking Forward: Fueling Success with Passion
Franson describes the international menu as eclectic, accentuated with unique made-from-scratch sauces. Their blackened stuffed chicken is one of the signature dishes. So too is the fried chicken called Better Than Sex. Also popular are duck, oxtail soup, and bread pudding.
To match changing tastes, the menu constantly changes. Next year, they are considering hosting special evenings out of their Keller home.
From a humble gas station kitchen to a nationally recognized restaurant, Franson and Paula Nwaeze’s story is a testament to resilience, passion, and the power of following one’s calling. What began as a way to make ends meet has become a lifelong pursuit of flavor and community, fueled by heart, hard work, and a love of scratch-made food. As Chef Point continues to evolve, the couple remains grounded in the same philosophy that started it all — cook with passion, serve with love, and never be afraid to turn an unconventional dream into something extraordinary.
Contact:
817.826.9664 | 5220 State Hwy. 121 | Colleyville, TX 76034
