Our team spends countless hours researching, collaborating, and experimenting to create extraordinary dishes. They truly are “The LAB” and work hard to make your dinner session unforgettable.
Chef/Owner Mike Arquines
Originally From: Vallejo, Ca
Graduated From: The Art Institute Of San Diego with a degree in Culinary Arts/Management
Favorite Food: “A traditional Filipino braised stew dish called “Kare Kare”. Coming in a close second would have to be a fresh batch of well made French fries.
Inspiration: His mother, Teresita, wife, Stacy, as well as his son, Xavier Michael; Mother Nature; any chef who dedicates his or herself to the craft they love, as well
as holding themselves to the highest quality standard possible.
“Weapon(s) Of Choice”: A well sharpened 6- to 7-inch utility knife, a small offset spatula and Silpat.
Favorite Quote: “Forever A Student” – Unknown
Chef John Miller, C.E.C., C.H.E.
John Miller’s professional culinary experience began with exhaustive training in the fundamentals of classical French cuisine under French Certified Master Chef Jean Maurice Jugé. Chef Miller accrued more than fifteen years experience and extensive operational and executive management service in Pennsylvania, Virginia, New York, Florida and in the U.S. Virgin Islands with a diverse group of hospitality and foodservice operations including service with the Ritz-Carlton Corporation, the Log Cabin Restaurant, and Roy’s Hawaiian Fusion Restaurants. While working with the Ritz Carlton, Chef Miller worked with Certified Master Chef Laurence McFadden. While with Roy’s, Chef Miller trained beneath Roy Yamaguchi’s protégé David Abella.
Miller joined the Art Institute System as a faculty member at The Art Institute of California–San Diego where he was charged with authoring curriculum and developing all class assessment and infrastructure materials for the Garde Manger course. Most recently Chef Miller has served as the Assistant Chef Director at the International Culinary School at the Art Institute of California – San Diego. Chef Miller currently holds a primary team position on the International Culinary School’s 2012 Culinary Olympic Team competing in Germany in October 2012 (IKA Kochkunst). Miller holds a Bachelor of Arts in East Asian Studies – Japanese from Washington and Lee University in Lexington, Virginia. Additionally, he obtained an Associate’s in Occupational Studies Degree – Culinary Arts from the Culinary Institute of America in Hyde Park, New York. He also holds a Certified Hospitality Educator certification from the American Hotel and Lodging Educational Institute.
Favorite Food: Capellini with fresh tomatoes, white wine and baby clam sauce.
Inspiration: California produce, fish and shellfish; Asian markets; Thomas Keller
Favorite Quote: “The devil is in the details, but divinity lies in the execution.”
Chef Hannah Cohen
Hannah Cohen was born in Philadelphia, PA and was raised all over the East Coast and Southern California. She is inspired by nostalgia with a clean twist.
Chef Inspiration: Rene Redzepi of Noma (Copenhagen, Denmark) and is drawn towards the use of traditional Nordic cuisine, an intense focus on Seasonality/ locality all presented in a modern simplistic style.
Favorite dish: Duck Shepherds pie with a side of classic frites from Balthazar Restaurant, New York
“If people take the trouble to cook, you should take the trouble to eat”-Robert Morley
“I’m not confused. I’m Just well mixed” –Robert FrostHan