Max trained in 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 before joining forces with Steph to create Pasetti & Boote. His cooking style leans towards his roots of Italian, with a focus on the best organic produce, simplicity and seasonality. 

Steph was 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 focused on food styling for print and film whilst setting up her own catering company.

Now living in East Bristol with their twin girls, Max and Steph have established Pasetti and Boote in the south west, and focus on bringing their extensive experience and restaurant quality food to weddings and events.