We’re thrilled to share the news of Giammario as our new General Manager.
Hi Giammario, Welcome to Sopwell House, how have your first few weeks been at Sopwell House?
Hi, thanks for having me. My first few weeks here have been about connection. Getting to know the team, understanding the rhythm of the house, and most importantly, tuning into how we make people feel. You can have the most beautiful property in the world — and Sopwell is stunning — but it’s the human warmth, the sense of care, that turns a stay into a memory. That’s what I’ve been focusing on since day one.
What is a memory which really shaped your career?
One that has stayed with me since the very beginning is my daily commute as a teenager — taking a speed boat from Como across the lake to Bellagio, where I studied at catering college. Every morning, I would pass the iconic hotels that line Lake Como — Villa d’Este, Grand Hotel Tremezzo, Grand Hotel Victoria, Regina Olga and so many others — and dream of one day working in places like those. At just 15, I started as an apprentice and worked in all the hotels mentioned above , which was a masterclass in elegance, precision, and what true hospitality looks like.
What are you most looking forward to in the months to come?
I’m looking forward to building a culture where every team member feels proud to deliver exceptional experiences — not just services. When guests walk in, I want them to instantly feel relaxed, welcome, at ease. That only happens when your people have the confidence, empathy, and instinct to treat each guest like they’re entering their home.
From a guest experience point of view, I’m excited to refine our food and beverage journey across the property. We have Omboo with its elegant Asian-fusion dishes, a modern British Brasserie, the beautiful terrace for alfresco dining, the Octagon Bar with its masterfully crafted cocktails, and exceptional event spaces that we’re looking to elevate further. There’s so much potential to make every visit unforgettable.
What is your favourite place in the hotel?
The spa garden has that magic of calm and privacy that so many guests look for. But honestly, it’s the atmosphere throughout the hotel that makes it special. Every area becomes someone’s favourite when they feel seen, heard, and genuinely cared for. That’s the magic we try to create. When the sun is out, the alfresco dining on the terrace is a real showstopper. It’s a dream setting to deliver memorable moments through taste.
What’s a quote that inspires you?
"People will forget what you said, but they’ll never forget how you made them feel.”
That’s the foundation of hospitality. And it’s not about scripts or routines. It’s about emotional intelligence. Reading a room, sensing a mood, adapting with humility — these are people skills you don’t learn from manuals. I’ve spent my career fostering that kind of intuition in teams, because it’s what truly elevates a guest’s stay. That same principle applies to food and wine. When a dish is delivered with heart, when a cocktail surprises you, when the team anticipates your preferences — those small moments stay with you.
What is your advice for someone wanting to join the hospitality industry?
Master your people skills. If you can listen well, observe without judgment, and act with empathy — you’ll thrive. This industry is built on human connection. Systems and service matter, but what stays with guests is how we made them feel. Be present. Be curious. Be kind. That’s what sets you apart. And never underestimate the role of food and drink in this industry — it’s one of the most joyful ways to connect with people. If you have a passion for flavour, pairing, or presentation, lean into it.
What inspired you to start in the hospitality industry?
I’ve always been drawn to people — understanding what makes them feel valued, comfortable, respected. I saw early on that a hotel isn’t just a place to sleep — it’s a stage for emotions, for memories. From my early days in operations to now, I’ve believed in creating environments where both guests and staff feel at ease. When people feel at home, everything else falls into place. And for me, food and wine have always been a big part of that. Whether it’s sharing sushi in Omboo, a hearty British classic in the Brasserie, cocktails at Octagon, or a celebration in one of our event spaces — hospitality lives in those moments of joy and generosity. That’s why I do what I do.
Fancy a career in hospitality? Find out more on how you can join our team HERE.
