St. John's Alumni
Allison Chavez Young '03
The story of Sweet Paris Crêperie & Café all started when a craving for crêpes combined with the savvy business acumen of ALLISON YOUNG CHAVEZ ’03.
Allison arrived at St. John’s in Class 7, determined to prove she belonged at the academically rigorous school. She quickly found her footing, enthralled by passionate faculty members like Kim Keany and Alice Kagi. Allison is grateful for the experience she got here, from a memorable Bio II course to being captain of the volleyball team. While she developed a love of science, she knew early on she would be looking for an undergraduate business program.
The story of Sweet Paris Crêperie & Café all started when a craving for crêpes combined with the savvy business acumen of ALLISON YOUNG CHAVEZ ’03.
Allison arrived at St. John’s in Class 7, determined to prove she belonged at the academically rigorous school. She quickly found her footing, enthralled by passionate faculty members like Kim Keany and Alice Kagi. Allison is grateful for the experience she got here, from a memorable Bio II course to being captain of the volleyball team. While she developed a love of science, she knew early on she would be looking for an undergraduate business program.
Allison and her husband, Ivan, met at UPenn while both studying at the Wharton School of Business. After graduating, Allison moved to New York to work in real estate for an investment bank. After a couple of years, Allison and Ivan decided to move back to Houston. While Allison had studied abroad in Latin American countries, Ivan had studied abroad in France. Allison remembers, “My crazy entrepreneurial husband had a craving for crêpes, and that sparked the idea for Sweet Paris.”
Allison had an interest in business and entrepreneurship from a young age, “My dad would slip The Wall Street Journal articles under my door with ‘Allison’ scratched on it regularly.” While working full-time desk jobs, she and Ivan quietly poured their evenings and weekends into building something of their own. “We did not take any loans; we didn’t ask for investors. This was really just scrappy. But, I think we approached it from such a business background that we were confident in the numbers. The question was just if the people would come.” Allison used many of her SJS classmates as her first focus groups, asking questions like, “Have you ever tasted a crêpe?” and “Have you ever tried Nutella?” After this, she determined there was a real market for their idea.
Just as important as profits is the company’s commitment to social impact. Inspired by models like TOMS’ one-for-one concept, Sweet Paris launched an initiative that tied food directly to giving. For every crêpe sold on a designated menu, Sweet Paris partners with local food banks in every market it serves, including the Houston Food Bank and Central Texas Food Bank, and has donated more than 500,000 meals. As the company grew, that commitment didn’t fade—it became required. “Eat here, feed there” isn’t a slogan; it’s embedded in the business model.
The first Sweet Paris opened on Mother’s Day in 2012 in Rice Village. Originally planned to be served in cones as a more to-go concept, Allison smartly pivoted to plated crêpes, taking advantage of the rising popularity of photo sharing apps like Instagram. Fast casual, yes, but with a sense of community: a place where people could sit, linger, and genuinely enjoy being there. Sweet Paris was designed to be a place for everyone—from teenagers sipping uncaffeinated drinks to 80-year-old couples who come every Thursday. Word spread and the restaurant took off.
Allison’s background in business, real estate, and finance provided a steady foundation beneath the risk. When the second location opened in CityCentre in January 2015, she was able to lean fully into those skills, helping the brand grow thoughtfully rather than quickly for growth’s sake. That same intentionality has guided Sweet Paris’s expansion. With ten corporate-owned locations and 15 franchised stores, stretching across the U.S. and Mexico, the brand has reached a tipping point. Looking ahead, the pipeline points toward 60 locations within five years.
Just as important as profits is the company’s commitment to social impact. Inspired by models like TOMS’ one-for-one concept, Sweet Paris launched an initiative that tied food directly to giving. For every crêpe sold on a designated menu, Sweet Paris partners with local food banks in every market it serves, including the Houston Food Bank and Central Texas Food Bank, and has donated more than 500,000 meals. As the company grew, that commitment didn’t fade—it became required. “Eat here, feed there” isn’t a slogan; it’s embedded in the business model.
Allison's days now are a blend of big-picture strategy and hands-on detail: reviewing store plans at home, developing new menu items, training franchisees, and supporting the growing corporate team. What continues to inspire her most is people. Customers, for one. Team members, too, have become a source of deep pride. Watching a dishwasher rise to become head of food innovation remains one of her proudest moments.
Asked who influenced her most, she points first to her father, Vernon. The champion idealist who once slipped articles under her door, he never stopped generating ideas. Once an owner of a burger chain in Austin, he now works alongside her mother, Elizabeth, at the family business. Allison swore she’d never work in real estate or with her spouse—she now does both, happily. Building Sweet Paris alongside Ivan, she’s learned the value of having a partner you can trust with everything.
St. John’s, she says, has always exerted a kind of gravitational pull. Now a parent to three current Mavericks, Allison can be found on the SJS campus daily. Throughout the years, Allison reflects, the care, the passion of teachers, and the strength of the parent and alumni community have remained constants in her life and now her business.
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