Las Vegas boasts a myriad of compelling success stories, yet few rival the journey of Paymon Raouf. As an Iranian immigrant, he arrived in the city nearly four decades ago through a refugee program, aiming to carve out a new life for himself.
Since then, Raouf has not only established himself as a prominent figure in the local food scene but has also positioned his restaurant, Paymon’s Mediterranean Lounge & Cafe, as a beacon of Mediterranean cuisine since its opening in 1988. As the years went by, he expanded his vision by creating a full-fledged hookah lounge, adding another layer to his culinary offerings.
“I continuously had to innovate the way we do things,” Raouf commented while gesturing around the vibrant interior of Paymon’s Fresh Kitchen & Lounge, which he opened on Sahara Avenue. “The pressure was on me to establish this and make it part of American culture.” In 2023, the City of Las Vegas recognized Paymon’s Fresh Kitchen & Lounge as “America’s First Hookah Lounge,” a testament to Raouf’s pioneering efforts.
During an insightful conversation with The Weekly, Raouf shared reflections on his enduring legacy, the cherished role his elders played in shaping his recipes, and the connections he has fostered over the years.
When asked about the family-like relationships he has built with his patrons, Raouf smiled, saying, “I grew up with them. We became friends and family.” He recounted a touching moment when a woman approached him with her young daughter, revealing that she used to dine at his restaurant as a child and was now bringing her own daughter. “That’s why when you said one generation, I want to tell you no, it’s three generations,” he said proudly.
“I have tables where they come in—the grandma and grandpa, their kid, and their grandkids. All three of them have come to Paymon’s for years.” This deep-rooted connection to his customers, he reflects, is what keeps him in the restaurant business, transforming the dining room into a home-like atmosphere.
Raouf’s journey in Las Vegas began in late 1987 when he arrived through a refugee program facilitated by Catholic Charities. With no car, he juggled two jobs—one as a dishwasher and another as a busboy—managing to work 16-hour days. “Those days were very hard,” he recalled, but he persevered and saved enough money to open a small grocery store called Eastern Bazaar with his brother.
Initially, their grocery store had limited success, catering mainly to a small Middle Eastern community. However, Raouf’s entrepreneurial spirit kicked in when he began selling food alongside the groceries. “I wasn’t a restaurant; I was just a grocery store,” he explained. When a customer came in asking for something to eat, he realized he could pivot and make sandwiches from the available cold cuts.
That small decision marked the beginning of Raouf’s venture into the restaurant business. As word spread, his grocery store transformed into a place for homemade sandwiches, and soon after, he started exchanging recipes for groceries with older ladies from the community.
“I gave them $50 worth of groceries, and they gave me recipes for dishes like hummus and falafel from different regions,” Raouf remembered fondly. He found joy in these exchanges, noting the empowerment it provided to women who traditionally hadn’t earned money. “It made Paymon feel really good,” he added, emphasizing the emotional connection to those early interactions.
Raised in Iran, Raouf also held fond memories of his childhood experiences with hookah. “I used to make hookah for my dad when he’d come home from work,” he shared. That childhood ritual laid the foundation for his later innovation in the hospitality industry.
In 1999, he recognized a unique opportunity to introduce hookah to a broader audience. He converted a patio area at his Maryland location into a hookah lounge, initially considering a tea house instead. However, market readiness played a role in his decision to pivot to hookah, which he saw as a suitable alternative.
The concept was met with skepticism from some quarters. “My attorney said, ‘You’re out of your mind,’” Raouf recalled. During a time when Philip Morris and other tobacco companies faced significant litigation, Raouf decided to educate himself on how to safely introduce hookah to the Las Vegas crowd.
He approached the health department with a hookah in a duffel bag, enduring skeptical laughter before finally obtaining approval. “They said, ‘Are you serious? You want to serve a bong?’ I clarified, ‘No, it is a water pipe!’” The approval process was challenging but ultimately successful.
Raouf’s vision was not merely to create a hookah lounge but to create an atmosphere that appealed to a diverse clientele. Unlike traditional Middle Eastern hookah cafes, which were mostly tailored for men, Raouf designed an inviting space for everyone.
“I brought in alcohol, nice cocktails, and played American music,” he noted. To further enhance the experience, he ensured that his staff represented a range of backgrounds, integrating the old traditions of hookah culture with modern sensibilities. This innovative approach effectively transformed Paymon’s into a welcoming hub for both locals and tourists.
As the years progressed, Mediterranean cuisine and hookah lounges gained popularity across the U.S., but Raouf remains committed to keeping Paymon’s unique and fresh after nearly four decades in business. “If you love what you do, you want to make things better every day,” he commented, emphasizing the importance of innovation and quality.
Raouf continually seeks out new ingredients and recipes to keep the menu expansive, catering to an array of tastes. “We offer Italian, Greek, Lebanese, Persian, and Indian food,” he noted, asserting that true Mediterranean cuisine encompasses more than just Greek dishes. He believes in providing diners with quality experiences, particularly as restaurant patrons become more informed about their food choices through social media and food shows.
For Raouf, using high-quality ingredients, such as olive oil and kalamata olives, is not just a business strategy; it’s part of a philosophy. He remarked, “If I’m going to eat here every day, my staff and customers deserve great flavors and dishes.” His dedication to this philosophy reflects his ongoing commitment to excellence in every aspect of his restaurants.
While contemplating the future, Raouf addressed the potential of passing his legacy onto his children. “Kids these days can make easier money,” he reasoned, acknowledging the shifts in contemporary work culture. However, he expressed hope of continuing the family business himself for many more years.
“I’m 62 years old, and I like to believe I’ll be able to do this for another maybe 20 years if I can,” he said emphatically. “If I can come in with a walker, I’d like to come in and do it.” Raouf’s passion for his craft, his dedication to the community, and his innovative spirit are sure to keep him at the forefront of Las Vegas’s culinary landscape for years to come.
image source from：https://lasvegasweekly.com/dining/2025/apr/24/paymons-vegas-restaurant-hookah-lounge-institution/
