Stephen Scarpulla is a fourth-generation San Franciscan whose family has been in the restaurant and food business there since the late 1800s.

For over 15 years, Steve and Tim Quebedeaux co-owned and operated a small, highly acclaimed restaurant company in San Francisco, with Tim, a native of Louisiana, overseeing restaurant operations, while Steve was responsible for the menus and restaurant development. In 2004, they followed a dream to live in Paris and continue to explore French food and wines at the source. In 2006 they moved to the Loire Valley to renovate Le Clos de Bachet, and transform it from an abandoned farm to a cooking school and catering venue with room for guests.

Since 2007, Steve and Tim have been conducting tours, private parties and cooking demonstrations in the Loire Valley. Cooking by the seasons, they use only ingredients indigenous to France and specifically, the Loire Valley.

Bruce Riedner, a native of Wisconsin, started his culinary career at the renowned L'Etoile restaurant in Madison with chef and restauranteur Odessa Piper.

Offering quality Loire Valley Catering for weddings and private functions, Bruce and Steve have joined forces creating exciting International and French cuisine.