The Story Behind Fattoria e Mare

Fattoria e Mare is a labor of love for Pablo, and it is here that he has found the freedom to turn his art into a delicious dining experience for each customer.
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.
Like so many other people, Cesar came to restaurants for practical reasons; however, what began as a means to an end, quickly transformed into a passion with its own purpose. A native of the Yucatan, his work ethic and attention to detail helped him excel in several serious Bay Area kitchens. He worked his way up the hierarchy at Chaya and Cafe Marimba before spending over a decade honing his skills at Rose Pistola (where he became close with Chef Pablo). Early in his career, Cesar was struck by how different techniques would vary from cook to cook, from one restaurant to the next. These different approaches sometimes had dramatic influence on consistency and quality. Appreciation for these differences guide Cesar in the kitchen to this day; it gives him a respect for multiple perspectives and a willingness to always be looking for new and better ways of working. He is also a big believer in giving more than you get. Whether in the service of an employee or a guest, there “are always simple details you can give that don’t cost you anything to do.” A little extra care preparing an ingredient, opening a door for someone or helping someone without them asking – in and out of the restaurant these are the small considerations that really make a difference.

Meet The Team

Pablo Estrada

Chef-Owner

Justin Hall

Manager

“The business of feeding people is more about people than food,” says Hall, “and I’ve learned the business from some of the best in the industry, and strive to follow their example. Everything about food is fascinating to me, and working in this field has been a gift, but what has kept me here is the opportunity to grow as a leader and build robust, successful organizations.

Although Justin has always appreciated the pleasures of the table,food and beverage was it was not initially his passion. He started working in restaurants as a means to pay for college. It was serving and cooking in restaurants that the young sommelier, who at the time was pursuing a bachelor’s degree in philosophy at the University of Texas – Austin, decided that hospitality held a future career for him. Much to his mother’s chagrin, Justin quit graduate school, moved to San Francisco and pursued entry level work at acclaimed restaurants; This, he says, was “not glamorous, but still provided a valuable experience” and allowed him to learn more about operations, food and wine, while rising up through the ranks. Justin worked for the California—based Mina Group in several capacities including Wine and Beverage Director at Chef Mina’s Bourbon Steak Miami at the Turnberry Isle Resort, and sommelier at RN74 in San Francisco, where he’s credited with playing a large role in creating one of the most dynamic beverage programs in the country. Previously, Justin’s years at Charlie Trotter’s began as a sommelier & manager of the Chicago restaurant; taking over as general manager of ‘C” Restaurant at One & Only Palmilla in Cabo San Lucas; and then becoming manager of operations for Trotter’s corporation overseeing the Chicago, Las Vegas and Mexico locations. ”My time at Charlie Trotter’s exposed me to a new universe in terms of looking at food, beverage and what a restaurant could be. I learned to work with intensity, discipline and sincerity.”

Back in Chicago Justin is working with the Element Collective – a small, innovative restaurant company that operates an upscale sports bar (Old Town Social), a sustainable seafood house (Kinmont), champagne lounge (RM) and several other award winning properties. As an operations manager for the company, Justin draws on his leadership and beverage background assisting with operations in existing properties and developing new ones.

Justin has been awarded travel scholarships by the Guild of Sommeliers and named a Rudd Scholar in 2014. professional awards including Travel Scholar. Since passing the first exam in 2012 (Certificate), the Master Sommelier Program has profoundly influenced his professional development. A year later he passed the Advanced Exam, and is hoping to accomplish the title of Master Sommelier-a designation that has only been bestowed to a limited number of people worldwide. Through this community of the most talented and dedicated industry leaders, Justin has fostered relationships with winemakers, fellow sommeliers, chefs and mentors.

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Cesar Canul

Chef de Cuisine

Our Menu

Sample menus- menu items and prices change based on the season and availability.

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Please note- inventory
changes based on availability