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
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
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.
Fattoria e Mare is a labor of love for Chef Pablo Estrada. It is here that he has found the freedom to turn his art into a delicious dining experience for each customer. We look forward to welcoming you.