Pastry Chef Isa Fabro of Unit 120 - Biography

Los Angeles, CA

September 2017

Born in Canada to Filipino parents and raised in Los Angeles, Isa Fabro worked on the savory side at lauded Los Angeles restaurants Patina, Water Grill, and Hatfield’s. The latter is where Fabro got her start in pastry, after a stage with Karen Hatfield in 2010. By 2013, having risen to pastry sous, Fabro joined Josef Centeno Group and eventually taking over the pastry programs at Baco Mercat, Bar Ama, Orsa & Winston, and Ledlow.

After a transformative trip to the Philippines in 2016, Fabro opened a pop-up at Rising Stars alum Alvin Cailan’s restaurant incubator, Unit 120. She debuted with a single doughnut, the coconut malas—her mash-up of Filipino carioca and Hawaiian-Portuguese malasada. From there, she built an entire menu of hybrid Filipino-French-American pastry. In 2017, Fabro appeared in the documentary “ULAM,” about the rise of Filipino food in America. Now a figurehead in the movement, Fabro continues to collaborate with Filipino chefs and works as a brand consultant.

Recipes
Isamadas