About

A Sicilian native, Vincenzo Betulia grew up in Milwaukee, Wisconsin after his family emigrated to the United States when he was two years old. He began his career there at age 14 with an after-school job in Paul and Joe Bartolotta’s Ristorante Bartolotta. 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 also worked with Michael White, a fellow Kendall alum and and Bartolotta protégé. On a vacation in Naples, Florida, Chef Vincenzo fell in love with the area and secured a chef’s position at Campiello. He worked his way up to head chef, a position he held for nine years, before opening his namesake restaurant Osteria Tulia in 2013 and Bar Tulia, an Italian gastropub and craft cocktail bar, in December 2014. A culinary trendsetter and leader in Naples culinary evolution, Chef Vincenzo opened his third restaurant, The French, a French brasserie, in January 2017.

Chef Vincenzo was the first chef in Naples to host a Friends of James Beard Benefit dinner, and cooked at the world-renowned James Beard House in New York City in September 2016. His restaurant, Osteria Tulia, was recently voted Best Restaurant in Naples for the second time in the Naples Illustrated Dining Readers' Choice Awards. He has won a Best Chefs of America Award every year from 2013 to 2016. Chef Vincenzo was also featured in a segment of Emeril’s Florida, which aired on the Food Network and Cooking Channel, and was selected by Chef Emeril as the only Chef from Naples to participate in Emeril’s Taste of Florida, an event hosted by Visit Florida for the Association of Food Journalists’ annual conference. USA Today’s 10Best recognized Osteria Tulia as the #1 Cream of the Crop, #1 Italian restaurant and #1 Lunch Spot in Naples, Florida. Chef Vincenzo received a Naples Illustrated Readers’ Choice Award in 2015 for “Best New Chef.” Osteria Tulia was also recommended by Forbes Travel Guide, Peter Greenberg, The Fifty Best and Fodor’s. Further, the restaurant was awarded a Naples Illustrated Readers’ Choice Award in 2015 for “Best Restaurant,” Trip Advisor Hall of Fame, for receiving a Certificate of Excellence for 5 years in a row, and an Open Table Winner’s Choice Award 2016 and 2017. Osteria Tulia also received a Golden Spoon Award in 2013, 2016, 2017 and 2018 by Florida Trend magazine, which selects the top restaurants in the state of Florida. Both Osteria Tulia and Bar Tulia have also received numerous accolades by Gulfshore Life magazine. The French received Best New Restaurant by Naples Illustrated and Gulfshore Life in 2018, and was recognized as one of the Best New Places to Dine in the State of Florida by Florida Trend magazine.

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.

Alain was born and educated in France, taught in Canada, and developed professional skills for entrepreneurial flair in gastronomy and oenology in Europe, North America, and the Caribbean.

He consistently performed in the high-end gastronomy field throughout his professional career and was brought to several establishments with their distinguished reputation, as a Food and Beverage executive or entrepreneur.

His professional journey illustrates his versatility and commitment to his profession. Today, as General Manager of The French, Alain continues to guide his team, with the same passion and dedication that has characterized him throughout his professional career. His rigor, creativity, and generosity make him an ambassador for the French gastronomic culture.

Since 2016, Alain has lived in Naples, where he loves spending time with his wife, Francesca. His involvement in the community also includes volunteering (Wine Service) at the Naples Winter Wine Festival (NWWF).

Chef Benoit Valota joined The French in September of 2022. The Cannes native’s impressive background includes four years of culinary school in Frejus on the Cote d’Azur. He apprenticed in Michelin restaurants such as L’Eden Rock in Antibes (one Michelin star), Marc Veyrat’s Le Ferme de Mon Pere in Meugeve (three Michelin stars) and Bruno Oger’s La Villa des Lys Majestic in Cannes (two Michelin stars).

Following what he refers to as his “gastronomique Michelin star period,” he returned to classic French roots and worked with acclaimed chef Vincent Lemercier, whose father was a Meilleur Ouvrier de France (MOF), one of France’s most prestigious culinary honors. Working with Lemercier gave Chef Ben invaluable experience honing his skills and managing a team. The chef then moved to Toulouse where he was head chef at restaurants including La Vie en Rose.

Chef Ben’s philosophy rests on teaching and teamwork and readily shares his knowledge, recipes and techniques. He says, “We learn every day, from everyone. You just have to listen.”

Sofia Calero has been a pivotal part of the management team at The French for the past three years. Originally from Colombia, Sofia has made the United States her home for the last two decades. Her journey in hospitality began uniquely as a nanny at the Ritz Carlton, sparking a passion that has defined her career. With over twelve years of experience in the industry, Sofia has honed her skills at establishments such as Outback and True Food Kitchen before her tenure at The French.

Known for her eternal optimism and profound understanding of guest service, Sofia embodies the spirit of hospitality. Her ability to connect with both staff and guests alike makes her a beloved figure in the dining room. Sofia is excited about the opportunities to continue growing professionally, further enriching her deep love for the hospitality industry. Outside of work, Sofia loves spending time with her family and is an avid traveler, always planning her next adventure. Whether behind the scenes or in the forefront, Sofia ensures every guest at The French enjoys a memorable experience.