Personalities

Pablo Estrada

Pablo's Links:

Rose Pistola

Raised in his family-owned bakery, Pablo Estrada found his calling early in life. He worked side-by-side with his father, learning how to make everything from elaborate cakes to simple breads & doughs. When he came to San Francisco in 1993, he took up the family tradition as a baker at Café Pescatore.

Since then Estrada has worked in some of San Francisco's best known restaurants: Campton Place, Restaurant LuLu, Palio d'Asti, Red Herring and Rose Pistola. He had the opportunity to work in almost every position in these kitchens, under some truly amazing chefs like Daniel Scherotter, Reed Hearon, James Ormsby & Laurent Manrique.

Over the years, Estrada says he found his home at Rose Pistola because of the freedom he had to explore the world of food. He has been able to experiment with different ingredients and cooking techniques, create new dishes, and see how small changes can significantly impact flavor. This is what he loves most about cooking, the creativity and the never-ending opportunity to learn.

Estrada took over as Chef de Cuisine at Rose Pistola in June of 2008, after working at the restaurant since 1998. He brings not only his ingenuity to the menu, but also the traditions and history of the restaurant that few others have.