At 16, Guerra dropped out of high school and got a job at a woodshop to help support his family, then struggling with homelessness. He worked as a carpenter for eight years until one day his tools were stolen. To bridge the income gap, Guerra picked up his first restaurant job at Chili’s in Escondido where he learned to cook on the line and find his passion as both cook and teacher.

Ramiro then graduated of the Western Culinary Institute in Oregon. A top student, he faced his final black box exam secret ingredient…. fish. Problem was that Ramiro is allergic to all seafood. But true to his spirit and ability he overcame and managed a near perfect score.

In the years since, Guerra has been the Regional Training Director for Chilis, Corporate Executive Chef at Genentech, culinary teacher at Palomar College, Executive Kitchen Manager with BJ’s restaurants, and most recently the Executive Chef and brand builder at Belching Beaver.

He has built Belching Beaver into a local staple of North County. He was responsible for everything menu and operations related. He created and ensured delicious consistency of the popular spinach and mozzarella meatloaf while introducing diners to Picanha — a Brazilian steak experience typically found in traditional churrascarias — Guerra’s been the flavor architect of Belching Beaver’s menu since its Tavern & Grill in Vista opened in 2016. His seasonal menu was driven by Belching Beaver’s extensive beer and wine selection, and includes global flavors and traditions he’s learned from fellow trained chefs as well as his abuelita’s kitchen.

At 17, Eddie started his restaurant career at Bruno’s Italian Restaurant in San Marcos Restaurant Row. There, Eddie learned the value of quality food and a family-owned restaurant. Later, Eddie had joined the Chili’s team in Escondido where he worked as a busser and line cook. This is where Eddie and Chef Ramiro became friends and have known each other since 1994. In 96, Eddie had moved on to work at Claim Jumper as a busser. He quickly moved up the ladder and became a FOH manager after completing the training program of all departments. This is where Eddie’s knowledge and experience in the restaurant business developed, not only in management, but in hospitality and custom service.

Eddie has worked for numerous different restaurant concepts, such as Islands, Stone Brewing World Bistro and Gardens, then onto Belching Beaver Tavern and Grill where he reunited with Chef Ramiro. The Lab Collaborative has been an avenue of collaborative freedom between staff and management in order to give high level of hospitality and experience to locals and visitors alike.

With two decades of hands-on experience in hospitality, Dani has solidified a reputation as a leading figure in the restaurant and bar industry. A seasoned professional, Dani’s journey began in 2003 as a host at IHOP where she quickly moved up the ladder into a server then key holder. As her passion for the craft grew Dani found a once in a life time opportunity as the Kitchen/Service Lead and Events Coordinator at Cal-a-Vie Health spa in 2008, where her love of hospitality really blossomed. There she learned the love of working alongside the chef to create amazing experiences for the guests.

In 2016, Dani embraced a significant opportunity to work with Belching Beaver Tavern and Grill. Over a seven-year tenure at the Tavern, she not only mastered the art of crafting impeccable cocktails but also played a pivotal role in helping create and design their cocktail menu. The last decade has truly highlighted Dani's prowess and innovation in the world of craft cocktails. Today, as The Lab Collaborative’s Bar Manager, Dani's commitment to excellence and continuous learning keeps her at the forefront of the industry, always eager to create the next big sensation in the cocktail world.

At The Lab Collaborative, Ivan's journey reached new heights. As a kitchen manager, he embraced the opportunity to collaborate with fellow culinary minds, fostering an environment of innovation and creativity. Ivan's leadership skills came to the fore as he mentored aspiring chefs and orchestrated successful culinary experiments that pushed the boundaries of flavor and presentation.

Legacy and Beyond After 15 years of hard work, dedication, and culinary exploration, Ivan Castillo's impact on the industry is undeniable. His journey from a line cook to a revered kitchen manager is a testament to his passion, innovation, and unwavering commitment to creating exceptional dining experiences. Ivan's influence continues to reverberate as he inspires the next generation of culinary talents to dream big and embrace the art of gastronomy.

Ivan Castillo's culinary biography chronicles a remarkable journey that began in the bustling kitchen of Hooters and evolved into an illustrious career spanning renowned establishments like BJ's Restaurant & Brewhouse, Belching Beaver Tavern, and The Lab Collaborative. From his early days as a line cook to his role as a kitchen manager, Ivan's dedication to pushing culinary boundaries and his unwavering commitment to excellence have left an indelible mark on the culinary world. His legacy serves as an inspiration to aspiring chefs and food enthusiasts alike, reminding us all that with passion, perseverance, and a dash of innovation, the world of gastronomy knows no bounds.

Born and raised in Oceanside, Mikayla started her Career in service with Starbucks, where her higherups encouraged her education of operations and team leadership. She learned the ins and outs of corporate structure, and established a baseline for food and beverage service. After two years, she was given the opportunity to become a shift supervisor. In late 2019 Mikayla picked up a second part time job, where she got a taste for working with small businesses within her community. Restaurant service laid out in front of her, she learned the mechanics of food prep and kitchen-dining room relations through several local restaurants. This is when she caught the bug for small scale local business, and was kept around by the draw of impacting her community both through service, and encouraging her coworkers to strive for excellence.

In 2020 Mikayla got the opportunity to work in craft coffee, at a local coffee shop and roastery, Steady State, in Carlsbad. This experience expanded her knowledge of coffee, and allowed her to hone her skills in service and hospitality. From Steady State, Torres came over to The Lab Collaborative, in August of 2021, before we opened our doors. Her role began with building out our coffee shop, Jet Fuel. From curating recipes, dreaming up branding, to hiring our starting crew. This role rode tandem with learning the ropes of floor managing at The Lab.

Mikayla is excited for the future of The Lab, where our team works together to drive The Lab Collaborative forward, as staple in the local community of Oceanside.