G R A N D H O T E L
E X C E S I O R V I T T O R I A
G U I D O F I O R E N T I N O
Interview} Ken Waller
Photographs by} John Russo
KW: Sorrento has a unique rhythm—how does the hotel sync with the cultural and seasonal pulse of the town?
GF: Sorrento breathes a natural rhythm: the ebb and flow of tourism, the local festivals, the mellow tempo of Mediterranean life. We follow that cadence closely—hosting events timed with Sorrento’s festivals, spotlighting seasonal blooms and flavours. During summer, our terrace comes alive with live music; in spring and autumn we emphasize wellness and historical tours. It’s about attuning to the town’s heartbeat and offering experiences that harmonize with it.
KW: With its clifftop location overlooking the Bay of Naples, how does the hotel incorporate its breathtaking surroundings into the guest experience?
GF: Our position on the cliff is not just a view—it is a part of every guest’s emotional journey. The private lift from Marina Piccola, the olive and lemon-lined path up, the moment you step onto our terrace and see Vesuvio framed by the sea… those sensations are woven into our offering. Every meal, from poolside bites to Michelin-starred dinners, is curated to enhance that vista—ambient lighting, live music, even art and antiques selected to echo the light and colours outside.
KW: How has the hotel evolved since its founding in 1834, and what legacy do you hope to carry forward?
GF: We began as Locanda Rispoli, founded by Aniello Rispoli, in 1834, and expanded into Villa Vittoria in 1855, later adding “La Favorita” and “La Rivale” in the late 19th century. Over the generations, we evolved technologically—private plumbing in the 19th century, a steam funicular in 1893, then modern spa, Wi‑Fi, and climate control. My father raised it to five stars and positioned it within “Leading Hotels,” I upgraded it to 5 stars Luxury. The Leading Hotels, help dedicating us to luxury defined by soul, not opulence. My hope is to pass forward a legacy of heartfelt hospitality, seamlessly blending heritage with warmth, for future generations.
KW: What’s something first-time visitors often don’t realize about the hotel until they arrive?
GF: They expect luxury, but what surprises them is the intimacy: the names, the faces, the sense of belonging. Many discover we operate as much like a family home as a grand hotel. They’ll meet staff whose families have been here for decades—like our concierge Antonino, whose lineage of service dates back 45 years. That sense of continuity becomes palpable.
KW: How do you balance preserving the hotel’s rich history with the need to modernize for today’s guests?
GF: It’s a model of discreet layering. We keep period furniture, frescoes, antique tiles, while hiding behind them all the comforts—air‑conditioning, high-speed internet, plasma TVs. In the public spaces and suites, tradition is front and centre; behind the stucco walls lies modern infrastructure. This duality is exactly our ethos: timeless beauty with contemporary heart.
KW: If the hotel had a personality, how would you describe it?
GF: It is a gracious, cultured host—elegant without pretension, warm yet poised. Think of a refined grand lady or gentleman with a sparkling wit and a strong memory—one who recalls what guests enjoy and quietly anticipates their needs.
KW: Can you tell us more about the hotel’s culinary philosophy and its approach to local ingredients?
GF: Our philosophy is straightforward: honor the land, celebrate the season, and craft with care. We partner closely with nearby farmers and fishers—our menus are rooted in Campanian abundance: olives, citrus, seafood, garden herbs. The Terrazza Bosquet Michelin-starred kitchen and casual L’Orangerie both tell this story, whether over a multi-course tasting or a light lunch by the pool.
KW: What does true Italian hospitality mean to you, and how is that reflected in the daily operations here?
GF: Italian hospitality is about generosity of the heart—attention, anticipation, understanding unspoken needs, expressed with genuine warmth and a smile. Here, it’s in every greeting, every gesture: from fresh citrus in rooms, to staff personally recommending hidden Sorrento gems, to remembering returning guests’ preferences. It’s less about spectacle, more about sincere care.
KW: What vision do you have for the future of the Grand Hotel Excelsior Vittoria? Any upcoming changes or projects you’re especially excited about?
GF: We’ve recently completed enhancements to our spa and dining areas, and this autumn we’re planning a 190th‑anniversary gala celebration—an occasion to share our heritage with guests. We continue investing in sustainability: energy‑efficient systems, waste reduction, locally sourced goods. We’re also preparing another renovation phase aimed at blending more wellness offerings within our historical spaces. My goal: to continue evolving thoughtfully—always preserving soul, always embracing innovation
To find out more about Grand Hotel Excelsior Vittoria https://excelsiorvittoria.com/