Fuzzy's was his
Who is he: Paul Willis, chef/creator of the original Fuzzy's Taco Shop.
Where you have seen him (or tasted his food) before: Willis has had a hand in creating the menus for several popular Fort Worth restaurants, including Cabo Grande, H3 Ranch, Pedro's Trailer Park and Yucatan Taco Stand, in addition to Fuzzy's. His newest restaurant, Buffalo Gap Steakhouse and Cantina, opened in April in Granbury. Willis is currently a partner in Hospitality Concept of America, a company that develops restaurant concepts.
Life after Fuzzy's: Willis took a yearlong break and worked as a personal chef for country singer Toby Keith and partnered in restaurants as far away as Memphis before the full-service kitchen called him back.
Thoughts on Fuzzy's: "I'm really proud of what they've done," said Willis, who still frequents Fuzzy's. "They really haven't changed a lot." The prices have remained low: Meals run from $1.99 to $7.99, and they haven't tweaked the menu very much except to add an occasional manager's special at specific locations. "It looks good on me," Willis says, to have a small restaurant explode into a successful locally owned chain. "I'm proud that somebody's taken something that I did and rolled it out."
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