This is a timeless story that never gets old.

It’s a story of a young man who wanted to leave his country to immigrate to the United States to make a better life for his family.

It’s a story of someone who did everything right, from the moment he visited the U.S. Embassy in his native Dominican Republic to get a visa, to the proud time that he was sworn in as a resident of the United States, to the time in the near future when he will welcome his wife and son, who currently live in Santiago, Dominican Republic, to come here to live as a family.

In this day of vicious debate surrounding immigration policy and the high-sounding rhetoric on both sides of the issue, it is heart-warming to hear stories of how it can work by following the rules and ultimately celebrating the success of hard work and belief in a dream.

To say Ramon Taveras is a character, is an understatement.

Born in Puerto Plata, Dominican Republic, he came to this country, worked two jobs (parking cars and cleaning buildings) for as many hours as he could get to move ahead, until he ultimately got his first big break when the late George Germon, founder and co-owner of the nationally known Al Forno Restaurant in Providence spotted him parking cars and asked him if he wanted to learn how to cook.

Not hesitating for a moment, Ramon accepted the offer and was positioned initially at the salad station, where George wanted him to start, but added that after that he “could learn everything else.”

Having no prior culinary experience, he was eager to learn the ins and outs of the restaurant business, particularly at one of Rhode Island’s premier restaurants.

In the three and a half years working there, he had a doctoral course in all aspects of the inner and outer operations of fine dining, with a clientele that was demanding and particular.

Asked what the signature dishes were at Al Forno, he said “Dirty steak (a steak with a special sauce) and pizza,” which just about anyone who ever ate there would agree with. But Al Forno did it like no one else, in a very upscale style and presentation.

Ramon ultimately left Al Forno to join the Café Fresco group of restaurants, starting as line cook at the East Greenwich location.

When the position of head chef became available at their then newest location – DiVine Italian Bistro on West Shore Road in Warwick about 16 years ago – he jumped at the chance to show his skills and became the head chef. He has been there ever since.

If you have never been to DiVine, you are missing great food and entertainment.

Not entertainment in the form of a band or a juggler or dancing bears, but in the form of Ramon and his banter with the customers who fight to get a seat to eat at the bar, rather than the tables, so they can see Ramon and staff work their magic at the open kitchen.

As mentioned, Ramon is a character. Sometimes he kids with the customers that he is out of this dish or that dish or has some funny back and forth concerning local events or news stories.

Regulars David and Kathy Roche who live in Warwick Neck are happy to talk about their DiVine experience.

Kathy puts it this way: “having dinner at DiVine with Ramon in the kitchen is like having a five-star meal combined with a comedy show thanks to his quick-witted humor. He’s not only a great chef but a better person.”

The dishes that he prepares vary, but the basic menu is Italian-American fare with signature dishes like pork chops, pasta jambalaya and of course the terrific pizza which is similar to the thousands he helped make at Al Forno.

Still the hard-working guy he was when he came to the country, Ramon works seven days a week (he takes every other Sunday off).  It’s a busy schedule as DiVine is open Sunday to Thursday from 5 to 9 and Friday and Saturday from 5 to 10.

Many regulars vie for the “kitchen view” at the bar, along with tables scattered in the relatively small dining space, which is how they designed it.

Ramon “knows them (the regulars) like family.”

He said “we have great people and great customers – myself included (with a laugh).”

“Everyone fights for a bar seat and I get to torture them!”

He continued “they get to see me cook their dishes and they love it!  I also have a great boss who lets me do what I want.”

Which leads me to the “other” part of the story.

If you have ever been to the Dominican Republic, you would probably know that their unofficial “national dish” is Sancocho.

It’s a stew comprised of vegetables, different kinds of meat, potatoes, cilantro, hot sauce and special spices usually served with white rice and avocado slices. It is to die for.

Not being shy, your humble correspondent has no problem torturing Ramon to make the special dish once and awhile. When he does, I bust through to the garage door to get to DiVine.

Now other people are requesting it as well, which might ultimately lead to it being placed on the menu.

But one thing is for sure. The customers and his fellow workers love Ramon.

Stephen Burgess, a bartender at DiVine and other sister properties for over three years and who prior to that worked as a bartender and beverage manager at Warwick Country Club said it this way:

“Customers love him. I have never seen a better relationship than the one he has with the customers in any restaurant that I’ve ever worked in.”

Ramon Taveras is what’s right about our immigration system.

He did everything the right way, worked hard and is now enjoying the fruits of all that hard work.

God willing, he will soon be joined by wife Rosanna and son Noah as soon as their visa’s clear.

Rhode Island is a better place because of people like him.