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.
Living in Florida his entire life, Daniel McLean grew up in Fort Walton Beach. He spent time in Gainesville and Orlando before relocating to Naples in 2012. Daniel has over 20 years of experience in the industry which includes over 10 years of restaurant management. Before working as a dining room manager, Daniel has held positions as a line cook and sous chef. His passion for wine and sharing his knowledge is what lead him to the front of house in 2018. After spending 14 years with Seasons52, Daniel joined Campagna hospitality in 2022 as General Manager of Bar Tulia Mercato. In his free time, Daniel enjoys watching movies, hiking, fishing, and spending time with his wife and twin boys.
Chef Julio’s appointment is a remarkable example of the American dream for the chef, a Guatemalan native whose restaurant career began in 2007 as a dishwasher at The Dock restaurant in Crayton Cove.
Most recently, Chef Julio served on the opening team as a sous chef at Bar Tulia Mercato, one of the six dining and hospitality entities owned and operated by Campagna Hospitality Group. Chef Julio joined the company in 2015 as a line cook at Osteria Tulia, the company’s flagship restaurant which opened in 2012.
“My school is Osteria Tulia, and my teacher is Vincenzo Betulia,” said Chef Julio, explaining that he worked side-by-side with and learned from “one of the best chefs and a great teacher.” Chef Julio said that Chef Vincenzo “taught me about Italian ingredients and how he plates,” and emphasized that Chef Vincenzo’s work ethic matches his own.
Chef Julio joined Osteria Tulia while still working at The Dock restaurant as the kitchen supervisor, a position he was promoted to from dishwasher. “But my goal was to work with Chef Vincenzo. I convinced him to let me show him what I could do on the line, and he gave me two days to start,” said Chef Julio. Impressed, Chef Vincenzo eventually offered Chef Julio a larger position as a kitchen supervisor for both Osteria Tulia and The French. He was then promoted to sous chef, first at Osteria Tulia, then at The French, before moving to Bar Tulia Mercato in 2021.
Florenc Doka is a dedicated hospitality professional with a rich background in the restaurant industry. Born and raised in Albania, Florenc developed a passion for hospitality from a young age, inspired by the warm and welcoming environment of his family home and working on his parents' store.
In 2017, Florenc moved to the United States, where he began his career in the hospitality sector. He started at the prestigious Ritz-Carlton Naples Beach Resort, beginning as a busser and food runner before advancing to a server position. His journey in hospitality continued to flourish when he joined the Campania Hospitality Group. Here, Florenc seized the opportunity to transition into a managerial role, where he has spent the past two years excelling in guest and employee relations.
Florenc's career trajectory is a testament to his commitment to excellence in hospitality. His role as a manager allows him to elevate the guest experience and foster a supportive and efficient working environment for his team. His hands-on experience at various levels of the restaurant industry has equipped him with a comprehensive understanding of operations and customer service.
Beyond his professional achievements, Florenc is a devoted family man. He lives with his wife and their two-and-a-half-year-old son, with whom he enjoys spending quality time. One of his favorite activities is swimming with his son, reflecting his love for family and recreation. Florenc is also an avid foodie, enjoys dining out, and is a movie enthusiast.
Florenc Doka's blend of professional expertise, personal warmth, and dedication to hospitality make him a standout in the industry. His journey from Albania to the United States is marked by hard work, growth, and a deep-rooted passion for making people feel welcome and cared for.
Diana Borda is a passionate restaurant manager with a wealth of experience in the hospitality industry. She specializes in overseeing daily restaurant operations, training staff, and implementing strategic plans to ensure outstanding dining experiences. Diana is known for her leadership skills, keen eye for detail, and ability to drive customer satisfaction. Fluent in Spanish, English, and Italian, she brings a multicultural flair to her role. With a degree in Fashion and Business Management from Accademia del Lusso in Rome, Diana blends creativity with operational excellence.
Born in Naples, Italy, Marcello grew up in a classic southern Italian family environment. As a teenager Marcello and his family moved to the Marche region in central Italy and Marcello took a job at a local winery to pay for Law School.
After falling in love with an American exchange student, Marcello moved to Florida and began a new career in the wine business. He received his sommelier certification from the Court of Master Sommeliers and took a position with Winebow Imports, a leading importer of premium Italian wines in the United States. Marcello would spend more than a decade with Winebow and migrated up the corporate ladder to eventually land as their Portfolio Manager for the European wineries directly imported by Winebow.
Marcello enjoys spending time with his family, he has three young children with his wife, Kate. His Sundays are reserved for making fresh pasta with his father for their regular family dinner.