© Silkie Lloyd | A Tavola Summer 2017 39.jpg
© Silkie Lloyd | A Tavola Summer 2017 69.jpg

Max has a wealth of experience cooking professionally for 14 years.  He has worked in top London and Paris restaurants such as The Yard, Bocca Di Lupo and Trullo. On the move to Bristol he headed up the kitchen at Bar Buvette. His cooking style leans towards his roots of Italian, with a focus on the best organic produce, simplicity and seasonality.

Steph began working professionally in food 9 years ago, mentored by pan-Balkan chef Jon Gionleka of Peckham Bazaar. She moved on to develop menus for Wild Caper in Brixton, briefly baking alongside Franco Manca co-founder Bridget Hugo. After running her own pop up restaurants, she headed up the kitchen at Gingerline and launched their HQ. When living in Paris, she focussed on food styling for cook books as well as film, coming back to run events in London. Having been vegetarian for over 20 years, although not fully now, Steph creates colourful, fresh and healthy dishes, both nutritionally balanced and delicious.

Together with a team of passionate professionals whom we have met over years of working in the industry Pasetti & Boote’s goal is to create unique and special events, with high quality food and a professional and friendly service.