Fattoria e Mare, the renowned Italian seafood and farm-to-table Italian Restaurant nestled in the coastal town of Half Moon Bay, California, owes much of its success to the extraordinary talents of Executive Chef/Owner Pablo Estrada. With his culinary prowess, innovative techniques, and passion for cooking, Chef Pablo has established himself as a maestro in the kitchen, delighting diners with his exceptional creations.

Born and raised in Villa Guerrero, on the southern slopes of the Nevado de Toluca in Mexico, Pablo Estrada began his culinary journey at a young age when he helped his father, a baker at the famous La Covadonga bakery, with his signature artisanal bread production. This early exposure set the young man on a path to pursue his passion for cooking professionally. 

In 1993, Pablo’s baking experience and his pursuit of culinary education took him to the United States, where he honed his skills and gained valuable insights working at some of San Francisco’s best Italian restaurants, like Café Pescatore, Red Herring, and Restaurant Lulu, and then at Willow Street Wood-Fired Pizza and California Pizza Kitchen.

At the same time, Pablo attended specialized classes in cured meats, butchering, business administration courses, management, and sommelier classes. Constantly expanding his education, Pablo switched to online courses that allowed him to continue working, sometimes at two different restaurants at the same time. 

In 1997-99, the young chef moved on to San Francisco’s well-known upscale eateries—Scala’s Bistro, Campton Place Bar and Bistro, and Palio d’Asti.  

“I started working at Rose Pistola as a line cook, and helped open Rose’s Cafe and The Black Cat,” says Pablo Estrada recalling his years of hands-on training that took him from the lead line cook position to sous chef and, ultimately, chef de cuisine. “I worked two full time jobs, and was part of the team who opened the 5-star, AAA Five-Diamond St. Regis Hotel’s food and beverage program.”

In 2010, Chef Pablo was hired to cook at the highly acclaimed Luce at InterContinental San Francisco. During his tenure, the restaurant earned Michelin stars four years in a row.

“I worked with many amazing chefs,” says Pablo. “Dominique Crenn and Laurent Manrique [Michelin-starred chefs], Reed Hearon and Armando “Tiny” Maes at Rose Pistola, Mark Gordon at Rose’s Café, Scott Warner at The Black Cat, Chef Erik Cosselmon at Rose Pistola [now at Kokkari], Valentino Luchin, Steffan Terje who worked at Scala’s Bistro for seven years before opening Perbacco and Barbacco, Daniel Sheroter at Palio d’Asti, John Jackson, Mathew Gaughan, Romuald Feger at St. Regis Hotel, and Daniel Corey at Luce.”

Finally, in 2014, Chef Pablo opened his own Fattoria e Mare in Burlingame, and six years later, in 2020, moved the restaurant to downtown Half Moon Bay, significantly enhancing the menu with local seafood. What remains unchanged is his focus on Venetian and Northern Italian cuisine, his culinary expertise, creative flair, unwavering commitment to quality, and his deep appreciation for fresh, locally sourced ingredients.

When not in the kitchen, Chef Pablo enjoys exploring the local food markets, experimenting with new ingredients and techniques, and embarking on culinary explorations to Italy. He fondly remembers his recent visits to Portofino, Liguria, Piedmont, Naples, and Venice “just to try different restaurants.” 

Under Chef Pablo’s leadership, Fattoria e Mare has become a culinary destination known for its Italian cuisine with a Californian twist. His culinary creations are a harmonious fusion of traditional Italian flavors with a modern, creative touch – showcasing his expertise in combining textures, flavors, and presentation of visually stunning and mouthwatering dishes.