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.

Jason Diaz
Restaurant Manager

Jason hails from the small town of Hoboken, New Jersey, also known as the birthplace of Baseball, Frank Sinatra and Jason Diaz. He moved to Naples in 1998, and at the age of 14, had his first foray in the hospitality and customer service industry when he started working at a popular quick service restaurant. Their philosophy of a careful and thoughtful approach to business, and helpful hand in community stuck with Jason through the years. When Jason entered Naples High School, he became a retail manager at a sports store. Jason was influenced by his mother's challenge to be better and do better, and his Father's work ethic and heart of gold. With that influence in his life, he works hard at everything he does and believes it's what got him to where he is today. After attending Florida Southwestern State College, he was recruited by P.F Changs where he worked as a server, bartender, lead employee and finally manager. Jason ultimately wants to create a little magic in every experience for each person that walks through the door. Even before working as Restaurant Manager at Osteria Tulia, he always felt welcomed by the comforting atmosphere at both Osteria Tulia and Bar Tulia -- his favorite restaurants in town.

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.”