Plant-based diets have been becoming increasingly popular in recent years, with more and more people eschewing meat for a variety of reasons. For many, a meatless meal can be a hard sell, but if you think a plant-based diet is nothing but an endless procession of salads, you haven’t met Chef Pete.

A lawyer by trade (until now) Peter Carvelli is a longtime vegan and an (almost) 100% self-taught chef — though not entirely without formal training. He completed a 6-month program online at Rouxbe.com — but it's quite unlike the academic resumes most successful chefs bring to the table. According to Carvelli, the specific program was "Professional Plant-Based Chef Certification," with assignments ranging from various knife cuts to complicated dishes. The "final exam" was a plant-based party at the home Carvelli shares with his wife Linda, for 18 people. In a class of 65 chefs-in-training, Carvelli placed 5th.

From there, he began to make connections within the industry, cutting his teeth on pop-ups and collaborations, earning admirers and accolades, all while keeping one eye on the prize of someday having a place of his own.

Taking over the space from the former Statesman Tavern, Carvelli redesigned the interior of Foglia with refinished tables, recovered upholstery and slightly expanded behind-the-bar space. The kitchen, likewise, got a makeover with a new floor, reconditioned appliances and some additions — though many conveyed with the sale, which closed in May.

“So we got a lot done in a short period of time,” said Carvelli.

It’s been a busy summer. And it’s about to get busier.

Fortunately he’s had a lot of help, from his wife Linda to his nephew (and contractor) Andrew Fiorenzano of Southport Builders, to his new manager Kate Johnson, who was bustling around setting up the bar on Tuesday afternoon, in anticipation of opening on Thursday. He also received invaluable help from former Rhode Island restaurateur Max Mariotta and his son Stefano, a Michelin-trained chef in his own right, who recently relocated to New York.

Carvelli has put together a staff he’s looking forward to working with, though he admits there is still room to grow, particularly given the fact that the innovative, plant-based dishes he creates involve some pretty intensive prep — and for now at least, he needs to keep his day job.

“My boss has been very gracious,” said Carvelli, who will be working at his law firm Mondays through Wednesdays, then putting on his chef’s toque from Thursdays through Saturdays. That’s the plan, along with the addition of a Sunday Brunch about once a month.

“It will be a challenge to be able to juggle,” he admits, but he’s relishing the opportunity.

It would seem the public is as excited for this opening as Carvelli — after opening reservations of Monday for this first weekend, his 31-seat dining room was all but sold out by Tuesday afternoon.

“I’ve never had to buy food for that many people,” he said. “So that's the learning curve.”

What can diners look forward to enjoying at Foglia? Carvelli is especially proud of his handmade pasta — a different variety will be prominently featured on the menu each night (and he’s awaiting delivery of a dedicated pasta table for its production.

“I just recently debuted a beet dish called Beet Roses where I slice beets very thinly and then roll them up, cook them in beet juice and serve it with vegan feta cheese, pistachio crumble and pickled red onions and a pistachio sauce,” he said. “Beets and pistachios, they’re really, really nice flavors together. I'm really proud of that dish.”

Carvelli is also looking forward to getting his wine program off the ground.

“We are planning on having a really nice wine list,” he said. “I want this to be a place where wine is an important part of the experience.”

For more information, visit fogliabristol.com.