Steph began working professionally in food 10 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 print and film, and continues to do so in the UK as she loves working with people on creative projects. Having been vegetarian for over 20 years, although not fully now, Steph creates colourful, fresh and healthy dishes, both nutritionally balanced and delicious.
Max has a wealth of experience cooking professionally for 15 years. In this time 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 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. Max particularly enjoys working as a private chef for clients in the UK and abroad, bringing high quality, nutritious food to their family homes.