© 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 consulting for various companies, her focus turned to her own pop up restaurants and supper clubs, moving to head up the kitchen for Gingerline and launching their HQ. Surrounded by various wonderful women building exciting businesses working inside and outside of kitchens and running events in London, before a stint in Paris, she began food styling on the side for interesting projects and cook books, as well as film.

Together with a team of passionate professionals whom they 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.