Over more than seventy years of history, Savoy has been a place where friendships, love stories and encounters that lasted a lifetime have begun. Not only between guests and staff, but also within our own family. Perhaps not everyone knows that Ulli and Thomas met right here, at Savoy. More than forty years of marriage and working side by side have followed that first encounter. We asked them to share some memories and tell us how they see Savoy today.
How did you meet?
Ulli: I first came to Savoy as a guest with my aunts when I was about ten years old. I still remember Mr Richard Soyer telling us: “If one day one of you goes to hotel school and would like to do an internship at Savoy, you will be very welcome.”Years later, I accepted that invitation. I came to Grado to fill in for a secretary. At the time, Thomas was still working at the Zürserhof in Austria and arrived a few weeks later for the summer season.
What was your first impression of each other?
Ulli: Even before I met him, Mr Riccardo had told me so much about his son that I was very curious. When Thomas arrived, he seemed rather distant to me, almost arrogant. He often arrived at the last minute and gave the impression of being rather uninterested in work. Obviously, I was completely wrong: the following year, we were already married.
Thomas: I came back from the Arlberg in the middle of dinner service. Ulli was at the reception desk. Her smile and her curiosity immediately caught my attention. She had a natural warmth and brightness that made everyone feel at ease.
Thomas, what do you remember about moving from Villach to Grado?
Thomas: I remember perfectly the moment I crossed the border in my Citroën. I had the feeling that I was leaving a part of my youth behind and beginning a new life. Deep down, I knew I would never go back.
Ulli, what was it like working with your parents-in-law… and with your husband?
Ulli: It wasn't always easy. But I had grown up in my family's hotel in Sexten, Hotel Drei Zinnen, so I already knew the dynamics of a family business. I adapted quickly. Those were years when we worked incredibly hard, but we also had a lot of fun.
Savoy has grown alongside you. What was the boldest decision you made?
Thomas: Without a doubt, the 1992 expansion. Building the 18 Junior Suites, the new lobby, the SPA and the pools was a huge investment. At the time, it almost seemed like a gamble, but today we can say that it was one of the decisions that contributed most to shaping Savoy's identity.
What has been your greatest satisfaction over the years?
Thomas: Seeing our daughter Anna choose to continue this story.
Ulli: Achieving our five-star rating. It was recognition of a journey built through consistency and dedication.
If you had to describe the other's contribution to Savoy in one sentence, what would you say?
Thomas: Ulli is the heart of our hospitality. She manages reservations, looks after our guests and always has an eye on the future of the business.
Ulli: Thomas takes care of the financial side, maintenance and oversees all of the food and beverage operations. He is the person who keeps the whole machine running, even behind the scenes.
What is the detail that almost no guest notices, but that you are most proud of?
Thomas: Everything that goes unseen: the technical systems, air treatment, pools and plant rooms. When everything works, nobody thinks about it, but these things are fundamental to our guests' comfort.
Ulli: The greenery. The garden, the flower beds, the climbing plants, the flowers on the terraces. They require daily care, and I believe they are one of the elements that make Savoy truly special. After so many years, you must have collected countless anecdotes.
Which one do you remember most fondly?
Ulli: In the 1990s, the rooms did not yet have safes. Guests would leave their valuables at the reception desk. One gentleman entrusted us with a sealed box. As procedure required, we asked him what it contained, but he simply replied: “It's a box.”When he checked out, he forgot it. Before we could send it back to him, we had to open it to check the contents. Inside was a gun. Is there a guest you remember with particular pleasure?
Thomas: A few summers ago, we had the pleasure of welcoming Riccardo Muti on the occasion of his concert in Aquileia. He was a person of great elegance, kindness and simplicity.
Ulli:I remember with great affection all the families who continue to choose our hotel generation after generation. I have watched their children and grandchildren grow up. We are deeply grateful to them.
What is the nicest compliment you have ever received?
Thomas: A guest once told me: “Sie haben ein goldenes Händchen mit Ihren Mitarbeitern.” (“You have a golden touch when it comes to your staff.”)
Ulli: The compliments we receive most often are about the kindness of our staff. Those are the ones that mean the most to me.
Describe Savoy in three words.
Ulli: Charismatic, colourful, eclectic.
Thomas: Special, floral, well cared for.
What does it mean to be a family-run hotel today?
Thomas: It is a huge challenge. We compete with large international groups that have far greater resources and expertise. We can only bridge that gap by offering something they find much harder to replicate: authenticity, flexibility and truly personalised service.
Ulli: I have the feeling that independent hotels of our size will become increasingly rare. That is precisely why I believe it is even more important to preserve who we are.
A dream for the future?
Thomas: We are about to make one come true. In September, we will begin renovating 18 Junior Suites…
Ulli: And then there is another dream we have had for a long time: being able to acquire Villa Ostende to expand the garden and pool area. It doesn't depend entirely on us, but it would be a beautiful new chapter in the story of Savoy.
How did you meet?
Ulli: I first came to Savoy as a guest with my aunts when I was about ten years old. I still remember Mr Richard Soyer telling us: “If one day one of you goes to hotel school and would like to do an internship at Savoy, you will be very welcome.”Years later, I accepted that invitation. I came to Grado to fill in for a secretary. At the time, Thomas was still working at the Zürserhof in Austria and arrived a few weeks later for the summer season.
What was your first impression of each other?
Ulli: Even before I met him, Mr Riccardo had told me so much about his son that I was very curious. When Thomas arrived, he seemed rather distant to me, almost arrogant. He often arrived at the last minute and gave the impression of being rather uninterested in work. Obviously, I was completely wrong: the following year, we were already married.
Thomas: I came back from the Arlberg in the middle of dinner service. Ulli was at the reception desk. Her smile and her curiosity immediately caught my attention. She had a natural warmth and brightness that made everyone feel at ease.
Thomas, what do you remember about moving from Villach to Grado?
Thomas: I remember perfectly the moment I crossed the border in my Citroën. I had the feeling that I was leaving a part of my youth behind and beginning a new life. Deep down, I knew I would never go back.
Ulli, what was it like working with your parents-in-law… and with your husband?
Ulli: It wasn't always easy. But I had grown up in my family's hotel in Sexten, Hotel Drei Zinnen, so I already knew the dynamics of a family business. I adapted quickly. Those were years when we worked incredibly hard, but we also had a lot of fun.
Savoy has grown alongside you. What was the boldest decision you made?
Thomas: Without a doubt, the 1992 expansion. Building the 18 Junior Suites, the new lobby, the SPA and the pools was a huge investment. At the time, it almost seemed like a gamble, but today we can say that it was one of the decisions that contributed most to shaping Savoy's identity.
What has been your greatest satisfaction over the years?
Thomas: Seeing our daughter Anna choose to continue this story.
Ulli: Achieving our five-star rating. It was recognition of a journey built through consistency and dedication.
If you had to describe the other's contribution to Savoy in one sentence, what would you say?
Thomas: Ulli is the heart of our hospitality. She manages reservations, looks after our guests and always has an eye on the future of the business.
Ulli: Thomas takes care of the financial side, maintenance and oversees all of the food and beverage operations. He is the person who keeps the whole machine running, even behind the scenes.
What is the detail that almost no guest notices, but that you are most proud of?
Thomas: Everything that goes unseen: the technical systems, air treatment, pools and plant rooms. When everything works, nobody thinks about it, but these things are fundamental to our guests' comfort.
Ulli: The greenery. The garden, the flower beds, the climbing plants, the flowers on the terraces. They require daily care, and I believe they are one of the elements that make Savoy truly special. After so many years, you must have collected countless anecdotes.
Which one do you remember most fondly?
Ulli: In the 1990s, the rooms did not yet have safes. Guests would leave their valuables at the reception desk. One gentleman entrusted us with a sealed box. As procedure required, we asked him what it contained, but he simply replied: “It's a box.”When he checked out, he forgot it. Before we could send it back to him, we had to open it to check the contents. Inside was a gun. Is there a guest you remember with particular pleasure?
Thomas: A few summers ago, we had the pleasure of welcoming Riccardo Muti on the occasion of his concert in Aquileia. He was a person of great elegance, kindness and simplicity.
Ulli:I remember with great affection all the families who continue to choose our hotel generation after generation. I have watched their children and grandchildren grow up. We are deeply grateful to them.
What is the nicest compliment you have ever received?
Thomas: A guest once told me: “Sie haben ein goldenes Händchen mit Ihren Mitarbeitern.” (“You have a golden touch when it comes to your staff.”)
Ulli: The compliments we receive most often are about the kindness of our staff. Those are the ones that mean the most to me.
Describe Savoy in three words.
Ulli: Charismatic, colourful, eclectic.
Thomas: Special, floral, well cared for.
What does it mean to be a family-run hotel today?
Thomas: It is a huge challenge. We compete with large international groups that have far greater resources and expertise. We can only bridge that gap by offering something they find much harder to replicate: authenticity, flexibility and truly personalised service.
Ulli: I have the feeling that independent hotels of our size will become increasingly rare. That is precisely why I believe it is even more important to preserve who we are.
A dream for the future?
Thomas: We are about to make one come true. In September, we will begin renovating 18 Junior Suites…
Ulli: And then there is another dream we have had for a long time: being able to acquire Villa Ostende to expand the garden and pool area. It doesn't depend entirely on us, but it would be a beautiful new chapter in the story of Savoy.
