Executive Chef and Partner
A Sicilian native, Vincenzo Betulia grew up in Milwaukee, Wisconsin, where he began his career at age 14 with an after-school job at ristorante Bartolotta. He ultimately attained the chef position, became a Bartolotta protégé, and helped open two additional Bartolotta restaurants in Milwaukee. While attending the Kendall Culinary School in Chicago, Chef Vincenzo further honed his skills at Bartolotta’s acclaimed Spiaggia.
On a vacation in Naples, FL, Chef Vincenzo fell in love with the area and secured a chef’s position at Campiello, a staple in the Naples dining scene. He worked his way up to head chef, a position he held for nine years before opening his namesake restaurant, Osteria Tulia in January 2013, and Bar Tulia, an Italian gastropub and craft cocktail bar, in December 2014. A culinary trendsetter and major force in the Naples dining scene, Chef Vincenzo opened his third restaurant, The French, a French rustic brasserie, in the fall of 2015 and is now on his way to opening his fourth property, Bar Tulia Mercato in North Naples, in February 2021. Over the years, he and his restaurants have won multiple awards including James Beard’s’ Best Chefs of America Award in 2013 – 2016.