Pablo Estrada, Chef 
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. 

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.

"I immerse myself in every meal I create," said Chef Estrada. "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." 

 Jorge Palacios, General Manager
Jorge worked in some of the finest restaurants Mexico City has to offer. Before moving to San Francisco in 1996,  he traveled through the South of Italy. In 1998, he joined Le Colonial as their Bar Manager/Wine Buyer and later 
assumed floor managing responsibilities. Jorge has always loved Pablo’s food & grabbed the 
opportunity to grow as his General Manager.

And a few of these clowns...

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