- The work on the structure has been in process since the beginning of December. Currently, the EisDome is being furnished.

The Spengler Cup which takes place between Christmas and New Years has many facets.  Everything has to be perfect from the ice of the arena to the fire in the stove of the catering company. 

Gian-Claudio Koller is preparing for his fifth Spengler Cup.  Not only is he the Ice Master but he is also fired up about the forthcoming tournament.  This responsibility means that he has no time for buying gifts in the days preceding Christmas.  After the final home game for the HC Davos on the 23^rd of December, the under-ice advertisements for the Spengler Cup are put in place and coated with water until the sheet of ice is 1.5 centimeters thick. By noon on the 24^th of December, the first teams are allowed back on the ice. Nevertheless, Koller and his three colleagues do take time to celebrate Christmas.  On the evening of the 24^th and on the 25^th the ice arena is closed.  Once the Spengler Cup gets underway, the four Ice Masters working for the Davos tourism board all take turns at supervising and maintaining the quality of the ice.  Two of the four are always on duty during the tournament.  Of course, they all follow the events of the tournament with great interest and enthusiasm. Over the years they have become friendly with the trainers and coaches of some of the guest teams.  But their hearts are with the HC Davos since they know the coaches, staff and players intimately.  "The extraordinary atmosphere and watching the HC Davos perform well beyond itself in its home tournament, we believe are adequate wages for our intensive work," Koller said with a wink of his eye.

Challenge of the Holidays

Hanspeter Berger as the Managing Director and owner of the Xairos GmbH, the company responsible for the catering in the VIP section, is preparing himself for his first ever Spengler Cup.  After preliminary discussions started as early as March, the preparatory work has by now greatly intensified.  This week the kitchen was assembled and installed and final orders were coordinated.  "The fact that we are facing what is basically a long weekend with businesses closed for the holidays from the 24^th to the 27^th represents a great challenge for us and our suppliers."  Starting the 20^th of December Berger himself will stay in Davos and on the 25^th of December he along with his team will begin production.  "We make a point of not starting earlier with our preparation because the freshness of the items is of first and foremost importance to us," explained Berger.  In total his team for the Spengler Cup tournament numbers between 55 and 60 people.  

The Bündner land experience

Although the tournament takes place during the height of the holiday season, he was surprised that it was not difficult to motivate people to take part in the work.  People from within his company will fill all the key positions and additional service staff has been sourced locally from in and around Davos.  "It is especially appropriate that the guests who will come to Davos for the tournament will be welcomed in the Bündner dialect," laughs Berger, who also grew up in Bern and lives in central Switzerland today.  Swiss and particularly Bündner specialties - up to 1000 meals per day- can consequently be found on the menu.  Such specialties will include Bündner dried meats, Bündner nut cakes, and Capuns which are stuffed chard leaves.  Although Berger has plenty of experience with large scale events, having provided catering for the Tour of Switzerland, the Gigathlon or the Island Horse World Championships, he is still a little nervous ahead of his first Spengler Cup.  "Each event is different, and the fact that the EisDome VIP area is practically in the middle of the arena provides an additional challenge for our service team."  Berger hopes that his duties will nevertheless allow him at least an occasional glimpse into the Vaillant arena: "I have been a huge hockey fan since I was a small boy."