About Us

Our Team

Max Meighen
Founder
Before creating Serviette magazine, Max Meighen (he/him) worked as a chef and brewer. In 2019, he opened Avling, a restaurant, brewery, and urban farm that sought to change local food systems. Max launched Serviette to explore the conversations and connectivity of food more broadly.
Caitlin Stall-Paquett
Editorial Director
Caitlin Stall-Paquet (she/her) is an award-winning, Montreal-based journalist, editor, and avid snacker. When not in a food-related rabbit hole, she writes about environmental issues and biodiversity. Her work has appeared in The Walrus, The Globe and Mail, Elle Canada, Canadian Geographic, The Toronto Star, CBC, Maclean’s, and Canadian Geographic, among others.
Nicola Hamilton
Creative Director
Nicola Hamilton (she/her) is an award-winning editorial designer and art director. For over a decade, she's been art directing and designing publications like The Grid, Chatelaine, and Best Health. She's also the founder of Issues Magazine Shop, championing the people and projects keeping print alive.
Rebecca Gao
Digital Editor
Rebecca Gao (she/her) is a journalist in Toronto obsessed with food and pop culture. She has bylines in publications like Bon Appetit, The Globe and Mail, Maclean’s and Elle Canada, and is the brain behind Every Corner, a newsletter dedicated to restaurants.

“Serviette is everything a magazine should be in 2025. It has smart, witty writing, a deliciously beautiful layout and it’s not afraid to take risks in this risky publishing landscape.”

NMA JURY
“A magazine about food that feels and looks and reads unlike any other food title around.”

The Full Bleed Podcast
“Serviette sets a high bar—its art direction is confident, immersive, and marked by both clear vision and exceptional execution. It consistently honours its content with intelligent and beautiful choices.”

NMA JURY
“A magazine that likes to take food seriously, Serviette turns its attention to the absurdities of what we eat.”

Stack Magazines

Ritual Launch
With a food altar complete with butter candles, an aura photographer, and a cheese psychic, we reveled in our witchier side to celebrate the release of Issue 07: Food is Ritual. Spread across two floors at Toronto wine bar Grape Witches, our guests sipped their drinks in the warm glow of butter candles, as they compared the colour of their auras.
Hello Copenhagen
To mark our new European presence, Serviette hosted an intimate dinner with a few select guests from across Copenhagen’s food and creative community. The four-course dinner was inspired by past magazine themes, including design, place, ritual, and vice. A huge thank you to our partners Studio V for their amazing work bringing the magazine to life on the plate.
30 Days to Salone
As a way to mark the unofficial start to the festival season in Milan, design studio Mr. Lawrence asked Serviette to program the food and setting for their party thrown for hundreds of local designers, architects, artists, and journalists. Throwing to the themes of the magazine, we produced a visually striking, and delicious installation that impressed the discerning crowd.
Vice Launch
If there is a city in Canada that really knows how to have a good time, it’s Montreal for our Issue 08: Food is Vice, we packed our bags and headed to La Belle Province to tear it up with the fun folks at Double’s. With super spicy wings, messy burgers, and BDSM smoothies on the menu, no moustache was left unsoiled, no finger unlicked.