Pablo Estrada’s story is one that’s easy to connect with. He grew up in Mexico, in the warmth of his family’s bakery, learning the art of making cakes and breads from his dad. In 1993, he brought that love for baking to San Francisco, starting off at Cafe Pescatore. From there, Pablo’s journey in the kitchen took him to some of the city’s best spots like Campton Place and Luce at the Intercontinental Hotel. He even got to work with big names like Reed Hearon and Laurent Manrique and earned a Michelin Star four years in a row at Luce! Pablo’s cooking got even better with trips to Europe and the Americas. In 2014, he decided to open his own place, Fattoria e Mare, in Burlingame, CA, right off the 101 freeway, where he’s the head chef and boss.
Then there’s Cesar Canul, the Chef de Cuisine, who started working in restaurants and soon found his true calling. Originally from Yucatan, his dedication and eye for detail made him stand out in various kitchens around the Bay Area. He really grew as a chef at places like Chaya and Rose Pistola, where he and Chef Pablo became good friends. Cesar noticed how different chefs have their own ways of cooking and saw how this could really change the taste and quality of food. He’s always looking for new ideas and better ways to cook. Cesar also believes in giving back, whether it’s to his team or his customers. He knows it’s the small things, like taking extra care with a dish or just being helpful, that make a big difference both in and out of the kitchen.
