Story

The opening of Osteria Tulia in January 2013 was the culmination of a lifelong dream for Chef/Partner Vincenzo Betulia. Born in Sicily and bred 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’s diverse culinary regions.

Osteria Tulia’s robust menu of "cucina rustica" draws on the simplicity of Italian fare and features a choice of piattini (small plates), antipasti, pizzas, salads, piatti principali (entrees), contorni (sides) and house made pastas, the heart and soul of Osteria 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 cocktails featuring traditional Italian ingredients and liquors. 

Osteria Tulia has quickly become one of Naples' hottest restaurants and continues to earn "best" awards and top rankings in the culinary world. Diners and critics alike praise it, as on par with the hottest, chef driven, rustic Italian restaurants in New York and other top dining destinations in the United States.

Team

Vincenzo Betulia
Chef-Partner

A Sicilian native, Vincenzo Betulia grew up in Milwaukee, Wisconsin after his family moved there from Sicily when he was 2 years old. He began his career at age 14 with an after-school job in Paul and Joe Bartolotta’s Ristorante Bartolotta. By age 15, he held a prized spot on the pizza line. 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. In Chicago, and later in Milwaukee, he worked with Michael White, a fellow Kendall alum and Bartolotta protégé, acclaimed for New York City restaurants including Marea, Ai Fiori and Osteria Morini. On a vacation in Naples, Florida, 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 in December 2014.

Chef Vincenzo was the first chef in Naples to host a Friends of James Beard Benefit dinner in April 2015. He won a Best Chefs of America Award in 2013, 2014 and 2015, and was featured in a segment of Emeril’s Florida, which aired on the Food Network and Cooking Channel. USA Today’s 10Best recognized Osteria Tulia as the #1 Italian restaurant in Naples, Florida. Most recently, Chef Vincenzo received a Naples Illustrated Readers’ Choice Award 2015 for “Best New Chef.” Osteria Tulia was also recommended by Forbes Travel Guide, Peter Greenberg, The Fifty Best and Fodor’s; and awarded a Naples Illustrated Readers’ Choice Award 2015 for “Best Restaurant,” Trip Advisor Certificate of Excellence 2015, and an Open Table Winner’s Choice Award 2015. In 2013 and 2015, Osteria Tulia received a Golden Spoon Award by Florida Trend magazine, which selects the top restaurants in the state of Florida.

Frank Pullara
Executive Chef

Frank Pullara brings 16 years of restaurant experience to Osteria Tulia's staff. While still in his teens, he had a passion for food, cooking and the dining experience, and the calling to be a chef. His career path began with a job as a line cook at a leading restaurant in his hometown of Milwaukee. He worked his way up the ladder while simultaneously attending culinary school and mastering classic techniques. On the night he graduated, he celebrated at an Italian restaurant that defined his ultimate dream of serving the simple, intensely-flavored dishes of his childhood, inherited by generations of grandmothers and mothers, based on finest quality ingredients that could be found. Although trained and experienced with diverse cuisines, his graduation night celebration recalled the gathering of his extended Italian family that included his cousin, Vincenzo Betulia. The cousins shared the dream of introducing diners to the ancient traditions of Italian home cooking with virtually every dish prepared from scratch. And more, to share the familial warmth rarely found in fine dining establishments. They began working together at top-rated restaurants, a journey that lead them to open Osteria Tulia. Chef Frank is chef di cucina (or head chef) at Osteria Tulia, managing a kitchen staff of more than 30 people, creating new menus and developing recipes alongside his cousin.

Anna Betulia
Restaurant Manager

When this Southern California girl with sunny, all-American beauty met a Sicilian culinary artist in Naples, Florida, it was a magnetic attraction of opposites that would change both their lives. As fiances, she and Vincenzo Betulia worked together at a leading downtown Naples restaurant, where they established a reputation as an accomplished young couple balancing their respective talents in the kitchen and dining room. Then came a fairy tale wedding in Venice, and three young sons. With Osteria Tulia and Bar Tulia, Vincenzo and Anna have conceived two more children with their vision and expertise as a team. Anna is known for her warmth and expertly choreographed floor management, and a perfection of service known as "invisible" that makes diners feel like royalty. Her official title at Osteria Tulia is manager, though she says that, “I’m a little of everything, administration during the day, on the floor at night, and slip into a general manager role two or three times a week when Jason gets a day off.”

Joe Condo
Front House Manager

Originally from Plattsburgh, New York, Joe Condo grew up with a strong Italian-American influence. His grandfather emigrated to the United States from Palermo, Sicily during World War I and instilled in his family, generation after generation, a love for Italian culture and cuisine. With this passion in Italian food, Joe became even more fascinated with the restaurant industry when his older brother got a job as a car hop at McSweeney’s Red Hots. He later worked at McSweeney’s himself and has worked almost exclusively in the industry since—waiting tables, bartending and now managing. In July of 2011, Joe and his wife, Michelle, moved to Naples to escape the cold Northeast weather. He met Jason and the Betulias while working at Campiello as a server. With a strong work ethic and drive to become a leader, he moved up the chain into a management position so he could enjoy the satisfaction of long-term, management goals and a more flexible schedule for his children, Carter and Caleb. After almost 6 years at Campiello, Joe became Front House Manager at Osteria Tulia when the position opened up. As a Manager, he oversees the day to day operations of the front of the house, working with bartenders and wait staff, and most importantly, ensuring that each guest has a remarkable experience. Two years after moving to Naples, Joe received formal training in wine service through the Court of Master Sommeliers, and enjoys helping guests choose the perfect wine to pair with their meal. He is inspired professionally by the nature of his leadership role as well as by his life outside of work as a husband and father. Joe believes that there are a number of similarities between a job and a household, and that being a good husband and father at home will help him to be a better leader at work. Little did Joe’s grandfather know when he immigrated to the United States that years later his grandson would work in a restaurant that embodies the essence of Italian culture—food that is simple and rustic, staff that is humble to its guests and a team, that he says, “are like family.”