A Southern Neapolitan Night

G&G and Florida’s Paradise Coast host the fourth annual A Southern Neapolitan Night at Bleu Provence in Old Naples, celebrating the region’s signature blend of world-class hospitality and coastal charm.

The evening features a spirited cocktail hour overlooking Crayton Cove, followed by a multicourse dinner with wine selections by chefs Gaspard Toulouppe and Benoit Valota, and advanced sommelier Clément Cariot, blending classic Mediterranean cuisine with the vibrant flavors of Southwest Florida.

Plan your stay for the event and enjoy a preferred rate at Olde Naples Hotel.

Gaspard Toulouppe

Gaspard Toulouppe’s culinary journey began in Marseille, France, and along the Côte d’Azur, where he built a strong foundation in Provençal cuisine and refined hospitality. After completing his formal training in Fréjus, France, he advanced through some of the country’s most prestigious kitchens, including Relais & Châteaux five-star properties and a Michelin-starred restaurant.

Toulouppe spent many years as sous chef at Bleu Provence, working to uphold and evolve the restaurant’s seasonal, ingredient-driven approach. Now serving as executive chef, Toulouppe leads the kitchen with a vision rooted in Provençal heritage, sustainability, and refined technique, partnering with local farms and Bleu Provence’s own to showcase the best of each season.

Benoit Valota

Benoit Valota trained in Fréjus, France, alongside chef Toulouppe before building his career in several of the country’s most respected Michelin-starred kitchens, including L’Eden Rock in Antibes, Marc Veyrat’s Le Ferme de Mon Père in Megève, and La Villa des Lys in Cannes.

Valota held leadership roles in Toulouse before becoming executive chef of The French Brasserie in Naples, where he oversees a dynamic team focused on precision, seasonality, and modern French cuisine. Valota’s work reflects a deep grounding in classical technique paired with a contemporary sensibility.

Clément Cariot

Clément Cariot began his career at Bleu Provence in 2000, training across front-of-house roles before rising to a management position. He developed a passion for guiding guests through thoughtful food and wine pairings, earning a reputation for his warm hospitality and intuitive approach to selecting the perfect wine for any occasion.

A member of the Court of Master Sommeliers, Cariot achieved certified sommelier status in 2013 and advanced sommelier in 2019. His accolades include winning the Ruinart Challenge in Miami and induction into the Commanderie de Bordeaux, reflecting his deep expertise and commitment to the world of wine.