Téa Ivanovic, co-founder and chief operating officer of Immigrant Food, based in Washington, D.C., believes that the word “critical” is not strong enough to describe the importance of immigrants in the United States, especially in the food chain.
“Immigrants are at the very heart of the U.S. bar, restaurant, and hospitality industry,” said Ivanovic. “They bring diverse cultural influences that shape the dining experience, introducing new flavors, techniques, and traditions that enrich our food culture. Whether it’s a dish passed down through generations or a new twist on a classic, immigrants have played a central role in defining the culinary landscape.”
Immigrant Food is a social enterprise that fuses gastronomy and social advocacy, and it operates four restaurant locations in the Washington D.C. area. – including one near the White House. Their menus celebrate the culinary contributions of immigrants, while the business advocates on behalf of America’s immigrant community and the rich diversity it brings.
“We are not a political restaurant – our values reflect the core DNA of America as the immigrant nation,” she said. “We opened in 2019, and regardless of who is in the White House, our core mission remains the same: to celebrate, advocate, and educate on behalf of immigrants through the lens of food.”
As the co-founder of Immigrant Food, Ivanovic said she’s had the privilege of working alongside incredible immigrant staff, who bring not only immense talent but a work ethic that is second to none. She said they also bring fresh perspectives that challenge the industry to think outside the box and to be more inclusive, while infusing energy and a welcoming sense of community.
“From chefs to front-of-house employees, many of our team members are immigrants or the children of immigrants, and their personal stories of perseverance, resilience, and ambition inspire me daily,” said Ivanovic. “These individuals are often the backbone of our operations, taking pride in their craft and contributing to a collaborative environment. Their passion for food and service is unparalleled, and I’ve witnessed first-hand how their unique perspectives create a more vibrant, authentic experience for our guests.”
To learn more about immigrants in the bar, restaurant, and hospitality industry – and to gather insights for owners and operators – Bar & Restaurant News spoke with numerous leaders in the field. Some of them noted that immigrants are responsible for many of the best restaurants in the United States, while others pointed to the significance of the immigrant community for hiring and retaining staff, and keeping a business going.
“Immigrants Have Transformed American Dining Experiences…”
For Co-Executive Chef Ashwin Vilkhu of Saffron in New Orleans, being a part of the culinary industry means everything to him and his dad, Arvinder, who both immigrated from New Delhi to New Orleans in 1984, along with their family. Vilkhu is also the owner and executive chef of The Kingsway, his first solo establishment that opens this month; it focuses on Asian fine dining. The father and son co-executive chefs were co-nominated as semi-finalists for a 2025 James Beard Award (“Best Chef: South”) for their work together at Saffron, a restaurant that illustrates “the evolution of the Indian dining experience.”
“We've both worked in hospitality for decades and see our work as being about so much more than food,” said Vilkhu on working with his father. “As immigrants, we aren't just showing up to the kitchen every day to cook; working in hospitality is about identity, legacy, and pushing our traditions forward.”
Vilkhu said his family and their restaurant strive to be pillars and advocates for their immigrant community, and their business is more than a place of work; it’s a safe haven that accepts all backgrounds and creates opportunities for those who work there – to grow, evolve, and find purpose.
“In the hospitality industry, our work is a way of advocating for our culture,” explained Vilkhu. “Saffron has become a segue into Indian culture for so many, especially in the South. For some guests, their first experience with Indian cuisine happens at our restaurant. When they see the level of craft, the elegance of the food, the precision in service, and the intentionality behind every detail, it reshapes their perception, influencing how they see Indian culture long after they leave our dining room.”
From Chef Erasmo Casiano’s perspective, immigrants play a vital role in shaping the bar, restaurant, and hospitality industry. Casiano is the owner of Xiquita in Denver, Colo., and his restaurant features dishes inspired by the indigenous history of Mexico. He believes that immigrants bring diverse culinary traditions, a strong work ethic, and creativity that enriches the cultural fabric of the industry.
“From introducing globally inspired flavors to infusing authentic techniques into meals, immigrants have transformed American dining experiences into vibrant, multicultural celebrations,” said Casiano.
Casiano added that beyond their culinary contributions, immigrants exemplify resilience and dedication in service roles, often working tirelessly behind the scenes as chefs, bartenders, servers, and more.
“Many immigrant entrepreneurs have established beloved local businesses, turning restaurants into community hubs that reflect their heritage and values,” shared Casiano. “Their presence fosters inclusivity, builds connections across cultures, and ensures that the industry continues to thrive in exciting and innovative ways.”
Greg Provance, owner of GP Hospitality Partners and several restaurants in the San Diego area, said the conversation around immigration often becomes political, but for those in the hospitality industry, it’s personal.
“Immigrant workers aren’t just employees; they are the heart and soul of our businesses….Without them, our industry – and our country – would look very different,” said Provance, who believes the influence from immigrants can be seen everywhere in U.S. bars and restaurants. “They help create an environment where guests can explore the world through food and drink.”
Chef Melissa Araujo – owner of Alma Café in Bywater and in Mid-City, New Orleans, as well as Saveur Catering and Araujo Restaurant Group, said she’s worked with a lot of immigrant employees over the years, and that many of the best U.S. restaurants are owned or influenced by immigrants. Her celebrated Honduran restaurant, Alma Café, features an in-house tortilleria and a Honduran coffee bar.
“I’m a big advocate for fair immigration policies that support the workforce that keeps this industry running,” said Araujo, who was born in La Ceiba, Honduras, and moved to the United States when she was a toddler. “I use my platform to share immigrant stories and shine a light on their contributions to the food and hospitality world. Whether it’s showing my incredible Central American line chefs making their family recipes or highlighting one of my employees' favorite traditions, I want to acknowledge their strong contributions and commitment.”
To support immigrants and immigration, Araujo helps organize fundraisers and cooking workshops for young and aspiring chefs from immigrant communities. And, as a member of the Latina community, Araujo works to empower Latina New Orleanians in the kitchen. In fact, her entire back-of-house staff is Latina women.
“From working on the line to heading up the tortilleria, these women bring so much dedication and knowledge to our team,” shared Araujo, who’s a two-time James Beard Award semi-finalist for “Best Chef: South” for 2024 and 2025. “I also come from an immigrant background myself, so I can truly relate to the challenges they face and the opportunities this industry offers.”
Miranda Escalante, beverage specialist at Pilot Light Consulting – which helps hospitality owners with strategy and launching a new operation – believes the immigrant workforce is crucial to the bar, restaurant, and hospitality industry, as well as the overall food chain.
“I am a firm believer that there is no food in America without immigrants,” said Escalante. “Immigrants, both documented and undocumented, are essential for growing, harvesting, and processing crops and livestock. They often fill the most physically demanding jobs that require specialized skills, which are crucial for ensuring a consistent supply of food.”
Escalante pointed out that roughly 50 percent of farm harvest work in the United States is done by undocumented immigrants. Without them, she said, millions of pounds of food would go to waste every year. “I often tell people that their favorite restaurants are powered by immigrants, whether they can identify them working there or not,” she said. “The hospitality industry isn’t perfect, but it has been a safe place for immigrants to thrive despite their documentation status for decades.”
Experts Say Immigrants Help the Industry Face Hiring Challenges
Courtney Blake, owner and managing partner at Pilot Light Consulting, said it’s “very rare” to encounter a workforce in any part of the United States without a sizable immigrant population, especially in larger cities. “We honestly couldn’t operate the number of hospitality businesses that exist in this country without immigrants,” she said.
Blake said one of the reasons why restaurant work can be appealing to those who move to the United States to build a better life is because restaurants offer a community that transcends language; a restaurant doesn’t care where you came from, as long as you show up on time and keep up.
Araujo, of Alma Café, said that in New Orleans – and in the restaurant industry as a whole – they have a real labor shortage. “Immigrants have been essential in filling that gap and we couldn’t do it without them,” she said. “They are reliable and stick around long-term. They bring pride to their jobs, and it shows.”
Provance, of GP Hospitality Partners, explained that hiring and retention are actually two of the biggest staffing challenges in hospitality, and the immigrant workforce plays a crucial role in addressing both.
“Many immigrants are eager to build long-term careers, leading to lower turnover rates compared to transient workers,” revealed Provance. “They often have a deep sense of loyalty to their employers, especially when treated fairly and given opportunities to grow. Employers who foster a supportive environment, offering training, mentorship, and career advancement tend to see higher retention among immigrant workers.”
According to Araujo, strict immigration policies can make it harder to find staff, raise costs, and put a real strain on businesses. “When restaurants can’t hire enough workers, they struggle to stay open. But when immigration policies support things like work visas and protections for undocumented workers, it gives our industry more stability and helps our businesses."
Ivanovic, of Immigrant Food, explained that U.S. immigration policies play a crucial role in shaping the workforce in any industry, not just the bar, restaurant, and hospitality industry. She noted that immigrants in the United States have founded 55 percent of unicorns (a privately held startup that’s valued at over $1 billion), 65 percent of top artificial intelligence companies, and they’re responsible for 36 percent of innovative output.
“When immigration policies are overly restrictive, it can create labor shortages that result in higher prices and challenges in maintaining consistent quality,” said Ivanovic. “On the other hand, policies that offer clearer pathways for legal employment or visas can help businesses recruit skilled workers and ensure a steady flow of talent. As almost any business owner will tell you, it's critical that our nation's policies allow for a flow of workers who are ready to contribute to our economy and culture.”
From Provance’s perspective, immigration policies directly affect labor availability, workforce stability, and industry growth. “Restrictive policies can lead to labor shortages, forcing restaurants and bars to cut hours, limit services, or even close their doors,” he said. “On the other hand, policies that provide pathways for legal employment, work permits, and residency allow businesses to plan for the future, retain talented staff, and maintain high-quality service. It’s essential for industry leaders to advocate for fair, practical immigration policies that recognize the vital role these workers play.”
Chef Dan Jacobs, co-owner of EsterEv and Dandan in Milwaukee, Wisc., said that if the United States continues to adopt anti-immigration policies, diners will see a rise in the cost of dining. “That's because the hospitality industry will compete with other workforces for labor and food costs will ultimately rise,” he explained. His restaurant EsterEv features a globally inspired menu, and Dandan offers American-Chinese cuisine.
Jacobs believes that protecting the industry’s workforce is the highest priority amongst restaurant owners across the country, because hospitality will suffer without immigrants. “This industry doesn't run unless it's supported by the work of immigrants,” he said. “Immigration is also vital to our ancillary industries like farming, meat packing, fish farming, and so much more.”
Hiring Best Practices: Embrace Cultural Richness, Prioritize Legal Compliance
Considering immigration and the immigrant workforce, Immigrant Food’s Ivanovic suggested that bar, restaurant, and hospitality owners and operators should focus on creating a diverse, inclusive workplace – but they should also consider the law.
“It’s important to prioritize legal compliance by ensuring that you are familiar with the work visa requirements and any relevant labor laws,” said Ivanovic. “Work closely with immigration attorneys to make sure you're following all regulations and avoid costly mistakes. Provide support for your immigrant workers, whether it’s language assistance or resources to help them navigate their immigration journey. Create pathways for advancement so that employees can build long-term careers within your business.”
Escalante, of Pilot Light Consulting, said: “As we watch the blatant attack from the current administration on immigrants, it is our job as hospitality professionals to advocate for them. The most important thing that you can do is to be familiar with your and your immigrant co-worker’s rights when it comes to an ICE Raid [by the U.S. Immigration and Customs Enforcement]. The hospitality force in America is well-connected, and there have been several reports of ICE raids in hospitality spaces across the country. However, ICE has also reported that many of these raids were unsuccessful due to citizens understanding and upholding their rights.”
Escalante said there are a few key factors to note if ICE shows up to your workplace. “First and foremost, prepare a written plan and share with your staff and teams. Make sure that everyone is well aware of it, from management down to your line-level positions. Things that are important to note is the difference between a judicial warrant and an administrative warrant from Homeland Security. You can and should ask for a copy of these documents and they are supposed to provide them upon your request. ICE cannot detain any person with an Administrative Warrant, and they cannot enter any ‘private’ spaces without a judicial warrant. They can only be in public spaces, like your dining room or lobby, and you have the right to remain silent and you never have to disclose information about you or your coworkers even when pressed. You can take photos and videos, and this is helpful should anyone be detained for any reason.”
Provance, of GP Hospitality Partners, suggested the following best practices when it comes to hiring practices and the immigrant workforce:
- Know the Law – Stay informed about immigration and employment regulations to avoid legal issues.
- Support Legal Pathways – Help employees with visa sponsorships or work authorizations when possible.
- Foster Inclusivity – Celebrate diverse backgrounds and create a workplace where immigrant employees feel valued.
- Provide Growth Opportunities – Offer training and advancement, which can improve overall employee retention and loyalty.
- Advocate for Change – Get involved in industry organizations that push for fair immigration policies.
“Support the People Who Make Dining Out Such a Great Experience”
In the end, the hospitality industry may want to band together to support the immigrant community, suggested Araujo of Alma Café. “It’s time for policymakers, industry leaders, and customers to recognize and support the people who make dining out such a great experience,” she said.
Aaron Kiel is an award-winning journalist and public relations professional in Raleigh, N.C. He’s worked in the beverage, tea, and coffee industries for two decades, as well as hospitality and technology. He’s a journalist at heart, but he also wears a PR and communications hat through his consultancy, ak PR Group. Aaron is a contributing writer/reporter for Questex’s Bar & Restaurant News and he’s a past editor of Questex’s World Tea News. In 2023, he was a finalist and honorable mention in the “Folio: Eddie & Ozzie Awards” for “Range of Work by a Single Author – B2B” for World Tea News, and in 2024, he won two awards for his work with Bar & Restaurant News, including a Gold Northeast Region Award in the American Society of Business Publication Editors’ (ASBPE) Azbee Awards under the “Diversity, Equity & Inclusion” category, and a “Folio: Eddie & Ozzie Award” in the B2B article category for “Culture & Community.” He also received a 2024/2025 ASBPE Diversity Fellowship Award, which supports and recognizes diversity in the field of B2B journalism. Connect with him on Instagram: @adventurer_explorer or visit akprgroup.com.
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