About Us
A Passion for Craft, Hospitality, and Flavor
At Fattoria e Mare, our story is built on passion, dedication, and a deep respect for culinary tradition. Led by Chef Pablo Estrada and supported by an exceptional kitchen team, our restaurant reflects years of experience, creativity, and a commitment to delivering memorable dining experiences.
A Culinary Journey
Chef Pablo Estrada’s culinary story began in Mexico, where he grew up in his family’s bakery. Working alongside his father, he learned the foundations of baking and developed an early appreciation for craftsmanship, mastering the art of cakes and breads.
Pablo moved to San Francisco and continued the family tradition as a baker at Cafe Pescatore. This experience opened the door to the city’s vibrant culinary scene and marked the beginning of his professional journey in some of the Bay Area’s most respected kitchens.
Over the years, Pablo worked with renowned restaurants including Campton Place, Restaurant LuLu, Palio d’Asti, Red Herring, the St. Regis Hotel, Luce at the InterContinental Hotel, and Rose Pistola. Each kitchen shaped his approach to technique, flavor, and hospitality.
During his career, Pablo collaborated with celebrated chefs Reed Hearon and Laurent Manrique. While working at Luce, the restaurant was awarded a Michelin Star for four consecutive years, recognizing the excellence and dedication of the culinary team.
Pablo’s culinary perspective has been enriched through extensive travels across Europe and the Americas, where he explored diverse ingredients, traditions, and techniques that continue to influence his cooking today.
Originally from Yucatán, Cesar enters the restaurant industry and quickly discovers a passion for the craft. His discipline and attention to detail lead him to excel in demanding Bay Area kitchens.
Cesar builds his career at Chaya and Cafe Marimba before dedicating over a decade to Rose Pistola, where he works closely with Chef Pablo and refines his technique.
Inspired by the diversity of culinary techniques, Cesar develops a mindset rooted in adaptability, precision, and respect for different approaches to cooking.
In February 2014, Pablo opened his own restaurant, Fattoria e Mare, in Burlingame, California. As Head Chef and Proprietor, he transformed the former Kuleto’s location into a welcoming restaurant where his culinary vision, passion, and experience come together to create memorable dining experiences.
Together, Pablo and Cesar bring a philosophy centered on passion, technique, and thoughtful details. From the preparation of each ingredient to the experience of every guest, their approach defines what Fattoria e Mare is today.
Our philosophy
Our philosophy is rooted in the belief that great food is more than flavor, it is an experience shaped by care, intention, and connection. At Fattoria e Mare, we honor ingredients, respect tradition, and embrace creativity to craft dishes that bring people together and create meaningful moments around the table.
Meet the team
Pablo Estrada
Chef-Owner
Fattoria e Mare, the renowned Italian seafood and farm-to-table 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.
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.
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.
Gallery
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