For Vincenzo Betulia, the path to Osteria Tulia was shaped long before the doors ever opened.
Cooking had always been his language. When he moved to Naples, Florida in October of 2000, he arrived as the Sous Chef at Campiello on 3rd Street—one of the city’s most respected kitchens. What was meant to be a chapter turned into a foundation. Over the next 12 years, Vincenzo grew into the role of Chef, refining his voice, deepening his respect for ingredients, and building relationships with local fishermen, farmers, and purveyors who defined Southwest Florida’s bounty.…