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.
With 5 years of experience in restaurant management, Marcello is passionate about ensuring efficient and seamless operations at Campagna Hospitality Group. A strong leader with a proven track record of driving positive results, Marcello oversees all aspects of the restaurant's back-of-house operations, from kitchen staff and food costs to inventory management and vendor relationships. Marcello’s commitment to quality and efficiency has resulted in consistently high-performing kitchen operations, exceeding customer expectations and ensuring a positive dining experience. A dedicated team player, Marcello fosters a collaborative environment where staff can thrive and contribute to the overall success of Campagna Hospitality
With in his two roles, Palazzi oversees the wine and cocktail program for the entire company, complementing Chef Vincenzo’s direction of the culinary operations of every concept. His responsibilities include assisting with the management of employees, revenue, promotions, marketing, and assisting Chef Vincenzo with creating and launching new concepts, most recently Rouge.
“Basically, I am Chef Vincenzo’s consigliere,” Palazzi said. “We manage, plan and execute together for everyone.”
As beverage director, Marcello Palazzi is a hands-on educator and creator of monthly wine dinners at the restaurants. “I have a passion for creating memorable wine and food experiences with Chef Vincenzo.”
Palazzi, a native of Napoli (Italy), has devoted his career to his passion for hospitality, food and the art of wine pairing with different cuisines. Prior to joining Campagna Hospitality Group, 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 International, and San Juan Wine Festival.