Photo Credit: Photo Credit: Maria Oswalt
Miskiri Hospitality Group is Serving Black Family-Owned Excellence in the DC Metro Area
Miskiri Hospitality Group proudly serves patrons in and around D.C., Maryland and Virginia with mouth-watering meals at seven chef-inspired restaurants. The Black family-owned restaurant group recently expanded to Cleveland in 2022 with the House of Creole.
Starting with a dream that was first realized more than a decade ago, Po Boy Jim has grown into a restaurant empire on the rise. Since 2012, the Miskiri Hospitality Group has included dining establishments, such as Creole on 14th and Suga & Spice. Each restaurant has its own flavor and flair. The restaurant group recently added Miss Toya’s Creole House, Miss Toya’s Soul Juice and Miss Toya’s Southern Kitchen to the family of brands.
The visionary couple behind the Miskiri Hospitality Group is Chef Jeffeary and Toya Miskiri. A visit to any one of their restaurants will reveal the duo’s desire to bring flavorful food experiences through their menus. The company employs more than 250 team members across its restaurants and shows with no signs of slowing down.
Miskiri is the founder and chief executive officer of a unique collective of Black, family, and woman-owned products and restaurants in the Washington, D.C. metropolitan area. His wife is a native of Silver Spring, Maryland, and the vice president and chief operations officer of the company. She is also the co-founder of five restaurants in the company’s portfolio.
Travel Noire had the opportunity to talk with with the duo about their growing legacy in hospitality in the DMV area and what motivates them to continue expanding their brand.
Travel Noire: With new restaurants opening regularly, how has business been in the season of growth for Miskiri Hospitality Group?
Jeff Miskiri: The love and support have been tremendous. People travel from all over to see our offerings. It’s been fun training and developing new staff and new people in new environments. It’s been good.
[Miss Toya’s Creole House] has been the introduction to a more fine dining experience among our restaurants. Po Boy Jim was the first restaurant that started on H Street in DC, opening ten years ago. We have a Po Boy Jim [location] in Columbia, Maryland. We also have Creole on 14th, a full-service restaurant, and Suga & Spice in Hyattsville [and another] location outside of the DMV in Cleveland, Ohio.
TN: What inspired you to get into the restaurant business?
JM: It started with loving to cook and being around people, working with other peers, [and] trying new cuisines. My mom’s side is from the islands and my dad’s side is from the South, so I love to cook both.
I met my wife, and she loved to cook and bake. She saw my vision, loved what I was doing and supported me along the way. My mom works in the company as well. All of my family members contribute.
Now, we just continue to grow. First, I wanted to be a chef. Then, I wanted a store. Now, I’m ready to build an empire.
TN: What are the most popular dishes across all of your restaurants? What are the must-try eats we should know about?
JM: My gumbo and shrimp po’boys. At Suga & Spice in Hyattsville, I can’t keep the oxtails on the shelf.
TN: Where do you see Miskiri Hospitality Group expanding to in the future?
JM: I’m looking at other areas like Florida, Houston and Charlotte. Wherever God takes me and the doors of opportunity open [for us.] Wherever there’s a need for our offering or we can change the community and provide jobs, that’s where we’re going.
TN: What does it mean for you, as a family, to be building this business?
JM: It’s amazing to see the hunger and desire now in our kids who are now involved. We have four.
It’s fun and I’m really goal-driven, so I’m aiming for the top. Nothing’s perfect. I had a couple of stores close during COVID. I’ve had my bumps and bruises, but learning is the most important thing.
At this point, our focus is to find more people to [work with to] help grow our hospitality group – from operators to investors and marketing.
This article has been edited and condensed for length and clarity.
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