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

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.

"I immerse myself in every meal I create. I've learned firsthand that crafting a fantastic meal goes beyond the ingredients. I love the energy and artistry of expressing yourself in cooking. I'm excited to bring my vision to the Peninsula and become an integral part of this wonderful community."


-Chef Pablo Estrada

Cesar Canul, Chef de Cuisine

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.
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