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 focussed on food styling for print and film.