The International Rescue Committee’s (IRC) Partnership with Masala: 

In 2016, Masala, an award-winning, go-to spot for authentic Indian cuisine in Missoula, opened its doors on the same year the International Rescue Committee (IRC) in Missoula re-opened its own doors.  

As an up-and-coming college town at the time and knowing that Missoula needed an authentic Indian restaurant, Theo, owner of Masala, came up with the idea of opening an Indian restaurant and bring new tasty food scene to Missoulians looking to try new gastronomical experiences. 

Passionate about food and community, Theo was excited to weave these passions into not only not only the hearts and stomachs of its customers, but more importantly, the employees that make and serve the welcoming, warm and tasty cuisine. 

It was the first year of opening that the IRC team started welcoming new Americans and supporting them in finding employment. When the IRC reached out to Theo about hiring our clients, he was excited about the opportunity.  

“The idea made a lot of sense to me, but I didn’t have any background hiring refugees,” Theo said. “It was a matter of, ‘yeah…let’s see how this goes!’” 

When Masala hired their first new American, he noted how incredible it was to work with a unique, hardworking group of people.  

“I could tell just how appreciative he was to have a job and to have a source of income for him and his family,” Theo said. “That motivation in comparison to all the college kids and seasonal employees that a restaurant like this usually hires…wanting to be here for a long time and wanting to get as many hours as they can, that works very well for a business. The partnership has wound up working very well.”  

Although there were language challenges at first that led to longer training times, Theo noted that balancing that training period with the longevity of their employment made sense. 

As the partnership between Masala and the IRC grew, Masala was able to hire two Swahili speakers that had mastered the English language very quickly. Being fluent in both languages was pivotal to the existence of the business as well as the IRC-Masala partnership. 

“Suddenly, this opened the flood gates of being able to bring all sorts of other Swahili-speaking refugees on board,” Theo said. 

The two individuals were able to help train, and communicate with Theo, which cut the training timeframe for other potential new Swahili-speaking employees.  

For a decade, Masala has built its success with a team made up of more than 50% of new Americans. Theo noted the importance of having a diverse staff from many different countries around the world and how it has shaped a general feel of multiculturalism at Masala.  

“On our menu we are now able represent Syrian dishes, thanks to our Head Chef, John,” Theo said. 

 

Masala’s Head Chef, John, from Syria: 

In 2020, John arrived in Missoula with his family and worked with the IRC to secure his first job at Masala. Despite not having any restaurant experience, he was determined to start working and building a safe and better life for himself and his family here in the United States.  

“After two months of being here, I started at Masala,” John said. “At first, I was a little scared due to my language.”  

John explained that the people at Masala kept him excited to work. The next thing that kept him motivated was Theo, the owner. 

“[Theo] was so nice when I first started here and still is,” John said. “He didn’t care about who is a refugee and who isn’t. He says ‘Welcome’ to everyone. He didn’t have a problem that I couldn’t speak English at first. That’s what made me more excited to stay at one job. I’ve been here for six years at the same job. I’m not leaving here.” 

From the start, Theo was impressed by John’s kindness, passion, and dedication to his work. Hired six years ago as a prep cook, John worked his way up to Head Chef. Today, Theo continues to pass along greater responsibilities as he prepares John to eventually lead the business. 

“Handing over the keys and the reigns of the business makes all the sense in the world to me, especially to a refugee employee that has shown so much dedication and has proven himself to be capable and motivated,” Theo said. “That’s just a rarity to see in any individual whether it be a refugee employee or an American-born employee.” 

Now that John’s son is also working at Masala, the prospect of this initial employment opportunity for it to one day turn into a family business is becoming more of a reality.  

“It’s so cool to have my son here with me. I can have my son grow up with me in the restaurant,” John said.