Our local refugee resettlement and asylum-seeker advocacy partners reach out to us when they receive a client interested in pursuing a career in the culinary arts.
We pair each refugee and asylum-seeker with a restaurant in their area to participate in a culinary training program, culminating in a dinner led by the emerging chef.
The host restaurant and the refugee or asylum-seeker decide if they'd like to convert the training role into a permanent position. If not, we provide a comprehensive job search that leverages our partners and prioritizes the emerging chef's interests.
Check out these events to attend a Tables Without Borders dinner and subscribe to our newsletter to find out about future events.
On each night of World Refugee Week 2019, a DC restaurant welcomed an emerging refugee or asylum-seeking chef into the kitchen and offered a unique menu combining the restaurant and chef’s signature flavors.
Qamar, her husband, and their two children arrived in the DC area three years ago after fleeing conflict in their native Syria. Qamar cooked at Little Sesame’s sold out seasonal dinners on The Apollo rooftop.
After arriving from El Salvador two years ago, María has completed over 120 hours of culinary training while striving to become a head chef. María brought an authentic El Salvadoran twist to Espita Mezcaleria.
Hurriyet is a Uyghur refugee living in the DC area. Uyghurs, a Muslim minority in China and victims of state oppression, have a unique cuisine. Hurriyet prepared authentic Uyghur food, blending Chinese and Mediterranean flavors for Himitsu.
Originally from Afghanistan, Nejat arrived in the U.S. in 2014 with his wife and two kids. Nejat caters authentic Afghan and Uzbek food, sharing traditional Afghan dishes on Maydan’s tables this summer.
Mary, an asylum-seeker from South Sudan, arrived in the DC area in 2016. Mary worked with A Rake’s Progress to bring South Sudanese cuisine and flavors to DC’s tables this summer.