The difference between chefs getting acclaim from doing it better and respectfully, or chefs getting acclaim from bastardizing a cuisine.
It is pretty hard for someone not from a particular culture to master the flavors of a cuisine, if they haven’t sampled enough of the cuisine to know what makes the 90th percentile different from the 80th, or their different culinary background give them a different opinion on what’s good compared to the opinion of those of the culture. Nothing problematic about either of those since no one knows everything about cuisines they didn’t grow up with. When a chef perceived to be cooking something not good enough getting disproportionate acclaim / PR, it becomes a problem. But then, immigrant chefs/ restaurateurs may have little command of English, or little grasp of the mainstream US food PR machine, and as a result, maybe at a consistent disadvantage in the mainstream food media. They may, however, be well known in their immigrant circles (which unfortunately may not be very big). Do they need/ care about the mainstream acclaim? Maybe, maybe not. But perhaps a good mainstream review will allow them to charge higher prices.