Above Left To Right: Aiki Cong “Michael” Tran, Thomas Nguyen & Chef Paul Friedman
Peli Peli features South African Fusion which features authentic South African delicacies along with American steak, chicken and seafood favorites that are prepared in Chef Paul Friedman’s South African style. Swoon got to talk with Thomas Nguyen and Chef Paul Friedman and ask a few questions…
Read out interview with the owners:
Swoon: Thomas, How did you get in the Restaurant Business?
I was an attorney for three miserable years. It just wasn’t something I was passionate about at all. I realized that I wanted to be an entrepreneur and have my own business. I just didnt know what to do. Fortunately my current two partners, Michael Tran and Chef Paul Friedman, had the idea to do a South African restaurant concept but geared towards the mainstream. The three of us opened our first location in April 2009. Although I had no previous restaurant experience, I had a passion for marketing, branding and PR; so I have been able to focus on these areas for Peli Peli. It has been a dream come true!
Swoon: Chef Paul, how did you and Thomas meet?
I met Thomas when he was helping Michael with his restaurant point-of-sale company, Transtar POS. Thomas had just quit as an attorney and was still trying to figure out what he wanted to do. At that time, I still owned Paul’s Pizza Shops in Northwest Houston. It has always been a dream of mine to bring the flavors of South Africa to the mainstream, and it’s been wonderful to be able to do this with Michael and Thomas.
Swoon: You just opened in Memorial several months ago. What drew you to that location?
Peli Peli is a fast casual restaurant, but it is still a bit more of an elevated experience with a slightly more upscale environment. We felt that we might fit a niche in the Memorial area. We felt that being at that location allowed us to be accessible to the businesses along I-10 including the Energy Corridor, but also have a chance to become a neighborhood favorite being in between Spring Valley and Hunters Creek.
Swoon: Chef Paul, if someone was going to try one thing at Peli Peli Kitchen what would it be?
That is so difficult. Haha! I would recommend that first timers try our award-winning pork belly taco which is served on naan and won “best new school taco” at the Houston Press’ Tacolandia festival earlier this year. Our most popular item though, is the braised oxtail. Its fall-off-the-bone tender and is served on a bed of rice pilaf. Definitely a comfort food to try out!
