I, MARK VALENTINO, a 3rd generation shrimper, have always had a dream to open a restaurant. I opened up my wholesale shrimp and oyster company, bay fresh oyster co., in the mid 80’s, and have wanted a restaurant since then. “I always wanted to have a restaurant that serves fresh bay and gulf shrimp and oysters, not the foreign pond raised stuff everyone else has”. So Valentino’s was born. my family has been In the bay area since the early 1920s when my Grandfather came to the bay area. All of my Family has been in this area since then, and most of them in the shrimping business. My brother and mother own and operate eagle point fishing camp in san leon . My father, who had passed away a few years ago, left me with a strong work ethic and stressed how important it was to give. I really like people and enjoy meeting the customers that come into my restaurant. We stress how important it is to give great service as well as food, which you can not find at our competitors. I hope you come and enjoy the difference in the taste of good American caught shrimp and tell you friends. Hope to see you soon.
Devin Corbett-Executive Chef
Devin is a graduate of the art institute of Houston. Oldest out of 6 children, he has always been around food. His work in the restaurant industry, and school training, has brought the menu of valentine’s alive. “Food is my life” is one of his sayings, and you can see that joy come forth in his dishes.
Abbey Lewellyn-Sous Chef
Abbey, trained also at the Art institute of Houston, has a creative instinct that is hard to compare to. From Her innovative specials, to the beautiful deserts she designs, they can only be described as “almost to pretty to eat”!
