Originally from Vallejo, California, Mike Arquines moved to San Diego in 2001 to attend Nursing School.  With only a few more classes left until graduation to become a registered nurse, Mike realized his true passion was cooking. He followed his heart and dropped out of nursing school to enroll in the Art Institute in San Diego, graduating with a degree in Culinary Arts/Management in 2007. In 2008, Mike founded “The LAB: Dining Sessions.” From 2009 to 2011, Mike put the LAB on hiatus and decided to hone and refine his skills working in some of the finest kitchens including Le Bernardin in New York and Charlie Trotter’s in  Chicago. He returned to San Diego in 2011 and reopened the LAB. In 2013, Mike co-founded and became the Head Roaster/Product R&D Specialist for Mostra Coffee, an award-winning specialty coffee micro-roaster in San Diego. Mike has consulted and was the opening Executive Chef for The Cork and Craft Restaurant in Rancho Bernardo. He left C&C to focus on The LAB, Mostra Coffee, consulting, and most importantly, his family.