Vincenzo Betulia

The opening of Osteria Tulia in January 2013, and subsequently Bar Tulia in December 2013 and The French in January 2017 was the culmination of a lifelong dream for award-winning Chef/Partner and leader in the Southwest Florida culinary evolution, Vincenzo Betulia. Born in Sicily and raised in Milwaukee, Wisconsin, a Midwest hotbed of innovative chefs, Chef Vincenzo worked through the ranks with Paul Bartolotta as mentor and Michael White, exploring the traditional foods of Italy and France’s diverse culinary regions in restaurants, while utilizing a classic French preparation technique.

Osteria Tulia robust menu of cucina rustica draws on the simplicity of Italian fare and features a variety of piattini (small plates), antipasti, pizzas, salads, piatti principali (entrees), contorni (sides) and house made pastas, the heart and soul of Tulia. The beverage menu beautifully complements the food, and comprises of hidden gems from small wine producers in Italy and around the world, as well as signature craft cocktails featuring traditional Italian ingredients and liquors.

Bar Tulia is Southwest Florida’s first craft cocktail bar and Italian gastropub offering classic and modern pub food with an Italian rustic twist. With its hip yet intimate tavern-style atmosphere, Bar Tulia was inspired by the European “eating bars” and “hangouts,” where friends and family mingle over small plates and a glass of wine. The one-of-a kind craft cocktail program reflects the craft cocktail approach of cocktail bars in Milan and New York.

The French pays homage to a classic, casual turn of the century French brasserie. Maintaining his passion for using the freshest and highest quality ingredients, Chef Vincenzo features classic country and coastal French dishes amidst a bustling atmosphere with a romantic street-side setting. The French is a slice of the Belle Epoque in the heart of Naples.