Food, Booze, & Hiccups. It’s a crazy name but a perfect fit for a crazy couple and their evolving line of businesses, culinary passions, and creative ventures.
In 2016, chef couple Michael and Stephanie Paoletti were making the rounds working at top restaurants in the up-and-coming culinary mecca of Jacksonville, Florida. With crazy work hours, competing deadlines, and the stress of working as top chefs in the industry, the couple decided they needed a creative outlet that was more fun than work. With the tagline, “we eat, we drink, we survive,” the two launched an almost instantly viral culinary blog called “Food, Booze, & Hiccups.”
“The blog was our escape,” says Michael. “We were able to talk about anything and everything we wanted to. We would discuss food and share recipes; we would talk about our favorite beverages and where to get them; we would discuss our children and everything that raising little ones while working ‘in the industry’ entailed.”
Through the blog, Michael and Stephanie honed their culinary niches and each found a natural fit exploring the food they’re most passionate about. Stephanie gravitated toward desserts, confections, and cakes, while Michael’s expertise focused on meat, seafood, and poultry. In essence, Stephanie provided the SWEETS and Michael specialized in the SALTY!
The blog grew exponentially, and the couple relocated to Ocean Springs, Mississippi, where they were soon part of a culinary renaissance that overtook the city. Sought for their expertise in catering events, weddings, and small culinary projects, Stephanie and Michael decided to use the FBH brand and platform for all their enterprises. As they continue to organically evolve, FBH now includes FBH Catering, Butcher Baker, Sweet Enhancements, and Belly Up Beach Chairs.
Michael Paoletti
(the salty one)
An Ocean Springs native, Michael grew up in the realm of southern cuisine, but was also highly influenced by his Italian heritage. Michael’s mother cooked often and that is where the initial love and passion came from for him. After a brief stint in college, Michael transitioned into the realm of construction for ten years while raising his oldest daughter. Once he learned all that he could and there was no more room for growth, the old passion for cooking came back to the surface and lured Michael to Jacksonville, Florida for culinary school. While in school, Michael began working at the top restaurant in the city, Restaurant Orsay, and worked his way up from dishwasher to sous chef. Since moving back to the coast with his wife, Stephanie, and their two sons, Michael has honed his craft of butchery and is pushing the boundaries with food, in hopes to change the food culture in his hometown.
Stephanie Paoletti
(the sweet one)
Stephanie was born and raised in South Florida as the oldest of three. While growing up, learning to cook and prepare food for her and her siblings was an early skill to help the family. Through the influence of Italian family culture, and the immense food culture in South Florida, Stephanie’s palate developed quickly and cooking became a love and passion. Although Stephanie began her college career in architecture, she quickly realized that culinary was her passion, and she moved to Jacksonville, Florida to attend the Art Institute for her bachelor’s degree in culinary management. From there, she worked at four-diamond resorts in Jacksonville, and the top ranking restaurants in Fort Lauderdale. During that journey, Stephanie fell in love with the pastry side of cooking and worked towards starting her own pastry company. Working side by side with her husband Michael, they have found their balance in both sweet and savory, and now reside in Ocean Springs with their two young boys, with the goal of pushing the food culture forward on the Gulf Coast.