As other commenters have said, its not specific to any cuisine. You can have "premium" any cuisine that you like. The difference seems mostly to be the people starting these businesses. If its easy for people from other countries to get a visa/start a business in the US, that will attract more "premium chefs". But if its not that easy, and the people running the restaurants are first-timers or relatives of immigrants just trying to make money, it would be hard for them to open a "premium restaurant".
I understand some of those aspects -- the curious part is that one cuisine from a third country might be seen as cheap food in an adopting country and premium in another adopting country -generally speaking.
