Chef Pablo Estrada moved to San Francisco from Mexico in 1993 after being raised in his family’s bakery and working with his father, first learning how to make cakes and breads. When he arrived in San Francisco, he took up the family tradition as a baker at Cafe Pescatore.

Since then, Pablo has worked with some of San Francisco’s top restaurants including, Campton Place, Restaurant LuLu, Palio d’Asti, Red Herring, St. Regis Hotel, Luce at Intercontinental Hotel and Rose Pistola. Pablo spent time with prominent culinary luminaries at Reed Hearon and Laurent Manrique and was even awarded a Michelin Star four years in a row while at Luce. His palate and sensibilities have been further refined by traveling to Europe and the Americas.

In February, 2014, Pablo left Rose Pistola and opened his own restaurant in Burlingame, CA called Fattoria e Mare. He resides as Head Chef and Proprietor and has totally transformed the old Kuleto’s location, which sits conveniently off the 101 freeway.

Fattoria e Mare is a labor of love for Pablo, and it is here where he has found the freedom to turn his art into a delicious dining experience for each customer.