About The Carvelli Restaurant Group
The name “Carvelli” means “dear” and “beautiful” in its Latin roots. The Carvelli family brings this ideal into their restaurants through their excellence in hospitality and quality of food. The family cherished their childhood memories from Mesoraca, Italy when family and friends would gather for a meal and enjoy each other’s company. Brothers Luigi, Sal and Francesco Carvelli, with their cousins Adamo and Francesco Serravalle, opened their first restaurant, DaVinci’s, on Marco Island in 1996 with the dream of designing a restaurant for other families to come together and create memories of their own. Due to the support of the community and maintaining a high level of service and excellence, the Carvelli family was able to expand their restaurant group and establish Marco Prime Steaks and Seafood in 2013, a contemporary restaurant with all the warmth and attention to detail expected from the Carvelli family. Located in the heart of Marco Island, FL and walking distance from many top resorts, such as the Hilton Hotel, this classic American steakhouse features hints of French, Italian, and Asian influences throughout its menu. With the Carvelli family’s continued success and support from their patrons, they opened The Oyster Society at the end of 2017. This upscale seafood restaurant and raw bar welcomes guests into the world of F. Scott Fitzgerald’s The Great Gatsby through its lively music, themed atmosphere, and delicious food. With their continued success, the Carvelli family was also able to save a local Marco Island landmark, the Snook Inn restaurant. While keeping the restaurant’s traditions, the Carvelli Restaurant Group has brought new life back into this historical site and local hangout. By maintaining high standards of service and using only the freshest ingredients, the future is sure to be bright for the Carvelli family, its restaurants, and its guests who dine with them at any of their locations.
MEET OUR STAFF
CHEF CHRIS DEGENOVA
Email Chef Chris
Sharing the same passion for food and family, Christopher Degenova grew up in an Italian household with fresh pastas, sauces, meats, and fish were the norm. From an early age, he began to realize that his love was food. His culinary career started shortly after high school and has led him to his current position as Executive Chef for The Oyster Society. Chef Chris has been a member of the Carvelli restaurant group since 2007. He has been a chef for the company since this time and is now dedicated to the continuous growth and success of The Oyster Society.
The bar director / general manager / co-owner of The Oyster Society. His passion came from his father, who taught him from an early age, the winemaking process. Growing up knowing the smell of fresh grapes being crushed to make grape juice, is something that brings beautiful memories to Francesco. These are the feelings and memories Francesco hopes to share with his guests as he has created a menu full of all hand crafted cocktails using only fresh ingredients and putting his heart into each pour. His experience working with his brother and cousins in the Carvelli family at their various restaurants has instilled in him the same high level of standards that are expected from the Carvelli family name.
Maria Ramona Ciorciovel was born and raised in Romania. She earned her degree from Lucian Blaga University in Sibiu, where she studied Romanian and English language and literature. Upon graduation, she worked on her master’s degree in Romanian Stylistics and later in Pedagogy while teaching high school. In 2005, she decided to start traveling and moved to the United States. Ramona’s history has allowed her opportunities in nearly all facets of the food and beverage service. She has developed a passion for customer service, food, and wine that make her a perfect fit for The Oyster Society and the Carvelli family company.
Christian was raised in Florida and has always been working in the food industry since his first job at 16 years old. After his experience in local kitchens, he decided to try Le Cordon Bleu culinary school in Orlando. His passion and attention to detail have made him a natural fit at The Oyster Society.
"To Eat an Oyster is to kiss the sea on the lips."