The renowned magazine Häuser Magazin das Einfamilienhaus took a look behind the scenes of azado in its new issue and conducted an interview with me.

The grill for modern cowboys

Because he couldn't find anything suitable to buy, Andreas Nöckl started building grills himself. Today, his company "azado" brings Argentine grill culture to Switzerland with high-end products.

You grew up with fine food as the son of innkeepers. How did you get into grilling?

The adventure began in 2010 with catering for a wedding hosted by Guido, the brother-in-law of my business partner Manuel Würth. We were looking for a suitable grill for an authentic Argentine catering. However, the selection on the market was rather unsatisfactory and unsuitable for what we had in mind. So we decided to build the right grill ourselves and ordered six meters of steel profiles to our home.

What can an azado do that others can't?

I wanted a grill that was so robust and high-quality that you could see it from a distance. In addition, I felt that the available products lacked a certain innovativeness that would surprise me as a user and make life easier. That's exactly what we achieved with the azado grill. It can be used with gas or charcoal, making it one of the most innovative products in this industry.

Are you a romantic at heart who would like to live in the world of cowboys?

(Laughs) Yes, I am a romantic, but more of a modern cowboy with an engine instead of a horse.

Argentine grill culture is very meat-heavy. Don't you clash with that here, where meatless food is trending?

There are always people who are bothered by the consumption habits of others. I know this topic well from home, as my wife eats vegan. Otherwise, the grill is suitable for all types of food, and we don't just cook according to Argentine grill culture. Rather, we want to learn from it and apply experiences confirmed over centuries to modern recipes. One example is the V-profile, which collects fat instead of letting it burn.

What does the company name mean?

Asado is Spanish and means grilled, grilled dishes, barbecue; there is also a cut of meat (beef short ribs) that is called that. We spell it with a Z, so we could protect the name and register it as a brand.

How has your product range developed?

We built and developed the grill the way we would like to grill on it ourselves. Our demands have continuously increased. We are now much closer to the pulse of the market, and we continue to develop ourselves and our products.

Our three grills got a sibling last year. The "El Jefe" with two individual grilling surfaces is clearly the boss among grills. In addition, we have expanded the range with built-in versions. The azado grill can now be integrated into any kitchen or garden project. Custom-made products have now become another mainstay, such as the Dubai Grill, which we build tailor-made for every project, for private individuals, gastronomic businesses, and real estate companies.

Furthermore, our own outdoor kitchens belong to the azado family. The latest creation is a novelty that has never been built before. The design is characterized by a ceramic plate whose grain extends over the entire surface.

Grilling with azado is cult with a touch of luxury. The accessories in your webshop, from the real leather grilling apron to the steak knife set, are all of the finest quality. Who can afford that?

Some people simply love to grill and are willing to pay for it. Others are looking for something special that matches their patio, garden, or pool. Then there are the connoisseurs of Argentina who can no longer grill on a "normal grill," as well as the typical Swiss who appreciate good and sustainable quality. Last but not least, restaurateurs and architects are also among our customers, who in turn want to offer their customers that certain something.

Anyone who spends several thousand francs on a grill doesn't want to buy a pig in a poke. What options are there to get to know azado?

Yes, you are right. We offer four options. 1. You can get advice from an official azado dealer. 2. We organize so-called chef seminars, where we grill several courses with customers and then eat together. 3. You can get advice from an existing customer and, at best, have the grill demonstrated. You can find these "Locals" on our website under "Test a grill - Experify." 4. Or you can visit us in St. Gallen at our headquarters and immerse yourself in the world of azado, where everything originates.

Your current favorite grilled dish?

Stroganoff with Spätzli.

What do you like to eat when you're not grilling for a change?

Tomato pasta with fresh herbs.

A round of applause for the grill master!

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