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.
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.
