HVF Touch Dining
Our philosophy celebrates the authenticity of Campania's traditions, reinterpreted with contemporary sensibility and profound respect for the food and wine culture of the Amalfi Coast.
Michelin-starred Chef Savio Perna places the quality of the raw materials at the heart of every creation, selecting organic and locally sourced ingredients, many of which come directly from our BIOHORTO. Fruits, vegetables, meats, cheeses, eggs, and local fish showcase the richness of the region, from the Lattari Mountains to the sea off Positano.
Each dish is born from passion, research, and attention to detail, transforming Campania's finest products into a refined, authentic, and exciting gastronomic experience.
Savio Perna
Executive Chef
Born in Torre del Greco near (Na), Savio Perna, executive chef at LI GALLI RESTAURANT since 2018, one Michelin Star since 2021, is a prodigal son of the land of the mythological mermaids, the corals and the Mount Vesuvius.
Passion, fine palate and resilience were transmitted by his father, himself a Chef expert in culinary traditions. So was the incommensurable love for the wealth of produce the rich volcanic soil of Mount Vesuvius still offer.
Right after obtaining his degree in culinary arts, Savio works at Il Mosaico restaurant where Chef Nino di Costanzo heads the brigade. Strictness, discipline, respect, passion are the pillars of his education and the lessons Savio was lucky to learn until 2008, when he decides to part ways with his mentor, meanwhile Di Costanzo gets his first Michelin star. Subsequently, Savio collaborates with multi-Michelin starred chefs, from the Amalfi Coast to the Dolomites, sous-chef at Belmond Caruso in Ravello with Mimmo di Raffaele, then sous-chef of Matteo Metullio at La Siriola (two stars) acquainted after an experience with 3-Michelin star Chef Norbert Niederkofler. After a year as sous-chef in Monte Carlo at the 1-Michelin star restaurant Elsa, Savio meets again his mentor Di Costanzo and becomes his sous-chef. Together, they travel the world as Ambassadors of the Campanian Cuisine with the luxury fashion brand Kiton. Savio and Di Costanzo share the same philosophy: the true luxury is simplicity that requires crafting a delicate balance between each element of a recipe.
In 2018, Savio becomes Executive Chef at Villa Franca Positano where Di Costanzo starts a consultancy and later remaining a mentor. This culinary adventure aims at exalting every ingredient, with the right balance between flavors, traditions and innovation, with a particular attention to details and presentation. Every dish must catch the eyes…. and the palate too.
HVF BioHorto
A GREEN OASIS IN THE HEART OF POSITANO
The BIOHORTO is the green heart of our hotel, a true corner of nature that expresses our authentic connection to the local area. It is a sustainable garden, tended with passion and dedication, where every choice is guided by seasonality, respect for nature, and the desire to ensure fresh and healthy produce. Each plant is treated with the utmost respect for the environment, growing vegetables, herbs, and fruits without the use of chemical pesticides, with a focus on respect for the ecosystem.
In this little corner of green paradise, raw ingredients take center stage in a cuisine that not only highlights the authentic flavors of our local, zero-kilometer region, but also embodies a garden-to-table approach that brings the fruits of our commitment to sustainability to the table. We offer our guests a gastronomic experience faithful to the local tradition, where respect for the environment blends with the pleasure of enjoying fresh, nutritious, and flavorful foods. Each dish is a celebration of nature and its seasons, a journey that begins in our garden and arrives directly at your table with authentic flavors and a deep connection to our land.
