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
Amado de Paz
Chef
Amado began his culinary journey in Guatemala, where he worked as a front-of-house coordinator at the prominent Villa Nebaj Hotel. Though his role focused on hospitality, he often found himself drawn to the kitchen, eager to jump in and help whenever needed—a passion that would soon shape his career. In 2018, Amado moved to the United States and joined the Tulia family as a dishwasher. His talent and work ethic quickly earned him promotions to prep cook, then line cook, and eventually led to a key role in opening The French, where he trained on salads and garde manger. His dedication and creativity paved the way for his promotion to Sous Chef for Tulia Catering & Events.
Highly organized and deeply creative, Amado thrives in the fast-paced world of catering, where no two events are ever the same. A pivotal moment in his growth came when he learned to make Italian focaccia alongside Chef Vincenzo Betulia—an experience that sparked his deep love for pasta and Italian cuisine. He still recalls the pride he felt when creating his first ravioli all’uovo, a dish that marked a turning point in his culinary confidence.
When he’s not in the kitchen, Amado enjoys going to the gym, traveling, trying new foods, and spending time with his niece. His favorite part about working with Tulia Catering is the shared passion and camaraderie among the team. Looking ahead, Amado hopes to travel to Italy to further explore its culture and cuisine. His long-term goals include mastering the English language and becoming the best possible version of himself in the kitchen every day.
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/ Director of Operations
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.
Kay Ousley
Catering Coordinator
A Naples native with an unwavering passion for hospitality, Kay brings over a decade of restaurant management to Campagna Hospitality Group. She began her journey with Campagna Hospitality Group in January 2021 as General Manager of The French and has since grown into a pivotal leadership role as Administrative Manager. In addition to overseeing systems and operations across multiple restaurant concepts, Kay spearheaded the launch of front-of-house operations for Tulia Catering
Kay’s approach to hospitality is rooted in intentional service and emotional connection, often guided by her favorite Maya Angelou quote: “People will forget what you said, people will forget what you did, but people will never forget how you made them feel.”
Working closely with Chef Vincenzo, Chefs Shane & Amado, and Laura, Kay plays a vital role in executing seamless events, building lasting client relationships, and ensuring the guest experience is nothing short of exceptional. Outside of 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.”
