About Tulia Catering & Events
From Backyard Pizza Parties to Michelin-level dinners. Á la minute.
In response to the growth of business, social and charity events in the Naples area community, Chef Vincenzo Betulia has launched a full-service, bespoke events company: Tulia Catering & Events. The company is an evolution of Tulia Catering, which has created the menus for Southwest Florida events since 2022.
“Naples is such a philanthropic community, and events are a big part of the landscape,” said Chef Vincenzo Betulia. “To ensure the proper execution of an event, we are now a single source for virtually every event detail.”
Chef Vincenzo also announced the appointment of long-time Tulia team member Laura Harvey as director of catering who works one-on-one with clients with planning events from the ground up. “There are no cookie-cutter themes or templates,” said Harvey. “We personalize every event with a custom storyboard to capture the vision for milestones, benefits and gatherings of any size.” Harvey explains that she personally plans an entire event for clients – menu, entertainment, decor, tablescapes, service, bar, photographer, staffing, and more.
“We are a turnkey event company, whether it’s a grand ballroom gala, intimate home dinner party or casual business reception. We offer a seamless planning experience, allowing clients to enjoy their event rather than manage multiple vendors,” said Harvey.
Clients also meet personally with Chef Vincenzo on menus that correlate with the event’s theme and to the client’s palate. “The heart of any event is the menu,” continued Harvey, “and Chef Vincenzo’s creative imagination is boundless.”
The legendary craft cocktails created at all the restaurants are also features of Tulia Catering & Events. "Our creative bar team will even create a signature cocktail for an event," said Chef Vincenzo.
Tulia Catering & Sales’ versatility and creativity shine at fundraisers and private parties at homes, luxury yachts, airport hangers, and news-making art galleries and new businesses.
The Team
Vincenzo Betulia
Chef + Partner
A Sicilian native, Vincenzo Betulia began his career at age 14 in Milwaukee 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, including the James Beard award-winning Lake Park Bistro serving classic French country fare.
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 another Bartolotta protégé, acclaimed for New York City restaurants including Marea, Ai Fiori and Osteria Morini.
Chef Vincenzo comments that, "My experience with my mentor, Joe Bartolotta, started with his restaurants and expanded to working with his catering operation. Similarly, Tulia Catering's foundation is our restaurants, as it was with Bartolotta. The apple didn't fall far from the tree!"
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. A culinary trendsetter and leader in Naples' culinary evolution, Chef Vincenzo opened his third restaurant, The French, a traditional French brasserie, in January 2017, and Bar Tulia Mercato in April 2021.
Shane Rossbach
Chef
Shane Rossbach, former executive sous chef of The French, has been appointed chef of Tulia Catering.
Chef Shane attended culinary school in Naples before being tapped by some of the area’s finest restaurants for chef positions. Chef Vincenzo, a frequent patron of one of the restaurants, recognized Chef Shane’s dedication and expertise and invited him to join The French in 2016 as sous chef.
“Shane is a leader and mentor to everyone who works with him,” said Chef Vincenzo. “Aside from his culinary prowess, he is a great problem-solver who brings a sense of humor and accountability to our team.” In his role as chef of Tulia Cateria, Shane will closely collaborate with the culinary teams at the four restaurants.
Marcello Palazzi
Beverage Director
Marcello Palazzi is a hands-on educator and hospitality professional in all things wine for Osteria Tulia, Bar Tulia (5th Avenue South and Mercato) and The French. In giving his leadership and knowledge to Tulia Catering, Marcello continues to pursue his passion for “creating memorable wine and food experiences with Chef Vincenzo,” he commented.
Marcello, a native of Napoli (Italy), has devoted his career to his passion for food and the art of wine pairing with different cuisines. He spent more than 15 years with Winebow Importers, recognized as a leading importer of fine Italian wines. He traveled across the U.S. developing wine lists, hosting events and educating professionals and consumers. He also traveled to wine regions in the U.S. and Europe for in-depth experiences of wineries and winemakers.
His expertise has been tapped for major wine events including the Naples Winter Wine Festival, which named him a wine captain to help select wines, vintners and sommeliers. He has also participated in the Charleston Wine and Food Festival, Walt Disney Food and Wine Festival, Destin Wine Festival, VinItaly, and San Juan Wine Festival.
Marcello joined Campagna Hospitality Group in 2021 and is responsible for a beverage program with a collection of 1,000 wine labels and 500 different spirits from around the world. He was also responsible for securing the Wine Spectator Award of Excellence in 2022.
Kay Ousley
Catering Coordinator
A Naples native, Kay has a passion for hospitality. She previously held management positions at The Capital Grille, Seasons 52 and True Food Kitchen before joining Campagna Hospitality Group in January 2021 as General Manager of The French. She is currently the administrative manager for CHG and helped spearhead the front of house operations for Tulia Catering.
Kay leads the team by often referring to her favorite quote by Maya Angelou, “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.”
Working alongside Chef Vincenzo, Chef Shane, and Laura within Tulia Catering, Kay has taken on a bigger leadership role in the operations of Campagna Hospitality, leaning on her love for special events. When not at work, Kay enjoys reading, running, photography, and spending time with her family.
Laura Harvey
Director of Catering & Events
Laura Harvey, a Naples native, describes herself as “deeply connected to the hospitality culture of my hometown.” She has 22 years of experience in Naples’ top restaurants. She joined the server team of Osteria Tulia in 2017, and her responsibilities soon expanded to include employee training. She played a pivotal role in the opening of Bar Tulia Mercato in 2021.
“Laura is one of the most knowledgeable professionals in our company,” said Chef Vincenzo. “She is passionate about cuisine, its origin, history, and roots. Her enthusiasm for developing personal relationships with clients to create exceptional experiences has helped build our reputation and made the expansion possible.”
