Chef Benoit Valota elevated to executive chef position of Naples’ The French Brasserie Rustique
March 4, 2025
Chef Benoit ValotaNaples Chef Vincenzo Betulia is delighted to announce that Chef Benoit Valota has been appointed executive chef of The French Brasserie, a 5th Avenue South landmark restaurant since its 2017 opening, and one of five of Chef Vincenzo’s Campagna Hospitality Group culinary concepts. Chef Ben’s appointment continues The French’s continuing evolution, most recently with elegant, transformative décor and classic American steakhouse menu additions.
Chef “Ben,” a native of Cannes, France, joined The French in 2022 after being recruited from France by Chef Vincenzo, who was impressed with Chef Ben’s stellar Michelin pedigree: he had served as a chef with three Michelin-starred restaurants in France after culinary school in the Cote d’Azur.
Their correspondence began over social media following Chef Ben’s messages to The French’s Instagram page. Chef Ben had previously visited Naples, fell in love with the town and wanted to return. Correspondence between the two chefs quickly inspired Chef Vincenzo to invite Chef Ben to Naples to “infuse authentic French culture and cuisine” at The French, said Chef Vincenzo.
The two chefs have collaborated and learned from one another for the ensuing three years during which time Chef Ben has contributed his artistry to the menu, developed a valuable, collegial position in the restaurant’s kitchen and refined his operational skills in a busy restaurant in America.
“Since joining The French, Chef Ben has added tremendous contributions to our menu,” said Chef Vincenzo. “He brings a wealth of knowledge from the home cooking of his childhood to his immersion in refined regional French cuisine, with Old World touches that are seen throughout The French’s menu.” Examples of his culinary artistry represent his expertise and knowledge of cuisine authentic to regions throughout France, including:
- Cassoulet de Toulouse, an iconic dish from Toulouse and one of the three most famous cassoulets of France. It consists of Toulouse pork sausage, duck confit and pork belly confit, served with golden-crusted panko in a terracotta bowl. The hearty dish is most often a shared meal in France. At The French, the dish takes two days to prepare and is served with a two-day notice.
- A succulent Duck Leg Confit slow-cooked and served atop Potato Sardalaises, a classic French recipe of potatoes with bacon, herbs and redolent with garlic, drizzled with a cherry gastrique.
- Bouillabaise Grand Mer, a Provençal saffron fish stew from Marseilles. Chef Ben creates the stock from the bones of the morning’s fresh catch. In France, the bouillabaisse consists of “fish from the rocks,” which he describes as fish such as “red mullet with strong flavors.” In South Florida, he uses similar species such as red snapper, grouper, mussels, shrimp, and, for local Naples diners, the elegant touch of scallops.
- Salade Seguin, an Alpine specialty named for a children’s book, La Chevre de Monsieur Seguin, a carefree goat and which immediately recalls goat cheese in France. The salad, in addition to goat cheese, includes walnuts, crusted brie croutons, and herbes de Provence.
Chef Benoit Valota’s Background
Chef Benoit Valota’s impressive background includes four years of culinary school in Frejus on the Cote d’Azur. He served as a chef 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 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 is a career highlight for Chef Ben, who gained invaluable experience with 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 elevation to executive chef of The French gives him responsibility for overseeing a thriving culinary team supervised by chef-owner Vincenzo Betulia and supported by sous chef Mayko Torres and pastry chef Maria Selas, and with privileged connections to the finest ingredients available. The French Brasserie also boasts a stellar, Wine Spectator award-winning wine list directed by Marcello Palazzi, who serves as both beverage director and director of operations for Campagna Hospitality Group.
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.”
He said, “I have loved learning about my customers and how I can introduce French cuisine from different regions but with local ingredients.” He tracks the seasonal bounty in Florida for inspiration to build unique recipes based on what is available. For example, at a recent luncheon, he created a soup with fresh parsnips, cauliflower, shallots, garlic, chicken stock and a heavy cream.
About his new position at the helm of the kitchen he said, “I am very lucky to share my knowledge and techniques with my team. I love working with all of them, from my sous chef to the dishwashers, and having my eyes on everything.”
The French Brasserie is one of five culinary concepts created by Chef Vincenzo Betulia, which also include Osteria Tulia (2013), Bar Tulia 5th Avenue (2014), Bar Tulia Mercato (2021), and Tulia Catering (2023).
The French Brasserie Rustique is located at 365 5th Avenue South in Naples. Visit TheFrenchNaples.com. Call 239-315-4019.
