The woman behind the High Society

Birgit Pilotto in dialogue

The place where people meet and have a good time

It is hard to imagine a championship event in top-class sport without a VIP area these days, and this is also the case here at the World Ski Championships in Saalbach Hinterglemm. In a wonderful location on a meadow with a breathtaking 360-degree view of the Alps and with sun-drenched interiors, the two-story "VIP Champions Club" from Ski Austria proudly presents itself. In a unique ambience, it combines the fascination of top sporting performance with the amenities of high-quality VIP hospitality from DO & CO from Vienna on over 3,000m². The exquisite catering from DO & CO is known worldwide for international culinary delicacies.

The management of this impressive "palace" not far from the race track is in the hands of a true Salzburg native. Birgit Pilotto from St. Johann im Pongau - responsible for hospitality at Ski Austria - has decades of experience and runs the "VIP Champions Club" with brilliance, efficiency and a lot of charm. You can feel at every moment how much this responsibility means to Birgit. A question here, a welcome there, nothing seems to spoil her friendliness.

No Time for Boredom

When asked what fascinates her about her job, Birgit emphasizes the variety that arises every day. Many different people from a wide variety of functional areas make this job fascinating and always exciting. Ski Austria owes its constant success to the good cooperation with long-standing sponsors and service partners. But Birgit also emphasizes the exciting aspect of working with new partners in all areas from logistics to culinary arts to entertainment and mastering new challenges with diverging interests.

Birthday Party with Tina Weirather

The experienced manager has worked at Ski Austria since 2011 and was also responsible for the VIP tent in Schladming in 2013. She also looks after the the VIP Weltcup Club over the whole Ski Alpine Season or the VIP area at the foot of the Bergisel ski jump in Innsbruck during the legendary Four Hills Tournament.

Her career began in the former hotel of former skiing greats Harti Weirather and Hanni Wenzel, the Greatlerhof in Wängle, Tyrol. There she learned the trade from scratch and was so close to the owner family that she sometimes accompanied the Weirathers on international trips as a "nanny". The celebration of daughter Tina Weirather's second birthday in the USA with a typical "American birthday cake" remains a fond memory.

Leave Nothing to Be Desired

12 years ago, the VIP tent in Schladming was as big as it is today. Back then, the VIP area was operated jointly with the official vehicle partner Audi. It set a new standard that was very well received by guests.

An exquisite ambience with premium enjoyment is also the fundamental basis for this year's "VIP Champion Club". New culinary standards are being set. Simply leaving the schnitzel off the plate to make the dish vegetarian is no longer an option. Top products from local manufacturers are conjured up on the plate by predominantly Austrian chefs. Local cuisine is still the main component of the menus, because it is important to present oneself in an authentic way and in keeping with the alpine surroundings. Of course, internationally adapted alternatives are also offered for international guests who may not be so keen on Salzburger Nockerln.

A lot has also happened in terms of sustainability. In addition to predominantly local products, the focus is also on minimizing waste and making maximum use of reusable materials.

Mixed team for Guest Care

The 130 employees include professional employees from DO & CO as well as graduates from the tourism schools in St. Pölten, Krems and Kleßheim Salzburg, for whom this experience also serves as an internship and who work in alternate shifts. In addition, 13 volunteers work in the guest reception. Four of them have travelled from Switzerland or the USA especially for this World Cup.

The club is open daily from 9:30 a.m. (first week) or 8:30 a.m. (second week) to 4:00 p.m. and also offers a morning pint on the downhill and slalom weekends. VIP day tickets are available to the public and can be purchased in the official Saalbach World Championships ticket shop.

FIGURES & FACTS

FOOD

  • approx. 5,000 portions of Salzburger Nockerln
  • approx. 4,500 freshly baked Demel Puppen Krapfen
  • approx. 5,500 portions of Kaiserschmarrn
  • approx. 4,000 kg of fresh fruit and vegetables 
  • 700 kg of Demel chocolate
  • 14,500 oven-fresh baked goods
  • 4,600 baked Bavarian pretzels & cheese pretzels
  • 500 selection of homemade loaves of bread
  • 500 kg of handmade pasta
  • over 7,000 bottles of wine from Lower Austria & Burgenland
  • 100 barrels of beer

FURNITURE

  • 20 buffet stations
  • Designer furniture for a capacity of over 1,000 guests

EQUIPMENT & TABLEWARE

  • 17,000 plates
  • 19,500 cutlery
  • 12,000 glasses & coffee dishes
  • All equipment is washed on site in the tent to avoid unnecessary transport

BUILDING

  • Weight of the tent: 244 tons
  • The roof of 2200 m2 is raised in 2 hours with 10 hydraulic cylinders
  • Weight of the roof: 32 tons when raised/ the 10 cylinders can press 75 tons
  • Construction: 16 people 14 days
  • Mezzanine in 3.50 and 4.60 m was developed for Saalbach and is therefore available for the first time

 

 

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