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What's Cooking?

Naples chefs share what's up their sleeves for the season

Tulia Osteria

466 5th Avenue South


Osteria Tulia is Florida’s first osteria, serving rustic Italian fare in a restored Italian farmhouse. The menu is inspired by Chef Vincenzo Betulia’s authentic cuisine of his childhood. Ingredients are sourced from artisanal growers in Italy as well as America. Tulia offers house made cheese, sausage and pasta, local produce, fresh seafood and meat from farms that make the smallest eco-footprint possible. 

NL: What can guests expect from Chef Vincenzo this fall?

Linguine and Clams are usually one of the dishes we put on the menu. We add hearty dishes like slow braised pork shank with gremolata and braised beef short ribs. Winter is our growing season so we have an incredible bounty. 

NL: It takes more than a great chef to succeed in the restaurant industry. Tell us about your team.

You are correct that a good restaurant is not all about the chef. I own three restaurants (soon four) and employ 230. My staff is my family. The company (Campagna Hospitality Group) was built around family. We make almost everything in house. All the pasta is made by my mother. It is the people that make the soul of my restaurants. 

NL: How have you been able to survive since the pandemic?

While we were closed we converted the restaurant into a neighborhood on-line market. And thanks to our incredibly supportive community we were able to raise $60,000 and distributed the funds to all of our furloughed employees. We fed them and their families free of charge and also paid for health care. Like I said, we are a big family. Tulia Osteria offers inside dining at 50% capacity, as well as patio dining. They also offer carry-out and deliver.

The Turtle Club Restaurant

9225 Gulf Shore Drive North


Located at Vanderbilt Beach Resort, The Turtle Club is a romantic, beachfront eatery serving coastal cuisine in an upscale atmosphere. They serve only the freshest seafood and steaks. The indoor dining area features warm wood tones and comfy leather seating with plenty of windows to enjoy the gorgeous views of the Gulf of Mexico. We wanted to find out what inspires Chef Dylan Evans.

NL: What dish make your beautiful restaurant special?

I love to see a guests face light when dining with us. One of our most popular seasonal items is the Sea Harvest Platter. You get a taste of everything the sea has to offer.

NL: Tell us about your team.

I work 6 days a week and long hours but it never seems like work because my culinary team is amazing. They are some of the best and hardest working people I know. The Turtle Club wouldn’t be the same without them.

NL: How have you dealt with the pandemic over the past six months?

I’ve come to realize that over the past few months, our guests come to us to get away for a little while from the worries of the outside world. We care about the safety of our guests and our staff and have protocols in place that reflect that. Our circumstances may have changed but our goal is still the same: to make sure our guests are treated with gracious hospitality so they may enjoy their experience with us.

Sea Salt

1186 Third Street South


Chef/owner Fabrizio Aielli has worked in the food industry since he was 14. Growing up in Venice he was inspired by all of the fresh ingredients. Sea Salt stocks more than 100 different varieties of salt and infused flavored salts. His global menu has been praised for its quality and creativity. We wanted to find out what Fall flavors are in store for guests.

NL: Tell us what will be on the menu at Sea Salt this Fall.

We are always aiming to utilize ingredients of the season and from sustainable sources. I can be very simple like pumpkin or unique like fresh white truffle from Alba (Italy). My inspiration comes from art and nature which I like to display on each dish. Another point of inspiration comes from my childhood in Venice. Memories of my mother’s cooking will always be a part of me and my cuisine.

NL: The last six months have been brutal for the industry. How have you coped?

It has always been our true belief that it takes a team of integral professionals to run a successful restaurant. Every member of our staff is highly engaged, finding creative ways to stay on top of this pandemic and making sure to support each other. These challenging months have shown how passionate our ‘family members’ are. Without them, we wouldn’t be able to navigate through the past six months and we are grateful for each and every one of them.

  • Chef Vincenzo Betulia of Tulia Osteria
  • Dylan (left)  with Turtle Club General Manager., Curtis McCreary
  • Chef/owner Fabrizio Aielli of Sea Salt