Interview by Anita Simeon Lutz (mein ideales Heim) with Andreas Nöckl and Günther Thöny.

Andreas Nöckl from azado (right in the picture) and Günther Thöny from Thöny Wohnen Office Projekt met by chance at Giardina. The former is a trained polymechanic with roots in the gastronomy sector and produces high-quality and well-designed grills. The latter is a passionate griller, interior designer, designer, and artist. The idea for the winter grill photoshoot originated at the opening of a pop-up store in St. Gallen. The terrace of the Berggasthaus Masescha in Triesenberg (FL) served as the location.

Honestly: How often do you grill in winter - when it's not for a photoshoot?

AN: The fascination of an open fire has a special appeal in winter. And thanks to the firebricks, the heat doesn't dissipate. The grill can also be used as a pizza oven. With the standard gas insert, charcoal can be quickly brought to temperature, allowing for slower cooking.

GT: I regularly use my azado grill on the terrace, even in winter. Who says you can only grill in summer?

How did you two even meet?

GT: Our first meeting actually took place at Giardina. I was immediately convinced by the well-designed, aesthetically, and functionally high-quality azado grill. After extensively testing it for my private use, I have since integrated it into several of my projects. Andreas and I quickly realized that we actually appeal to the same demanding clientele and that a collaboration would be fruitful for both of us. I am particularly impressed by his contemporary communication, including through social media.

AN: I, on my part, benefit from Günther's long professional and sales experience and his immense network. Günther really knows everyone.

And what will be served at this winter grilling get-together?

AN: The meat comes from a ten-year-old Swiss cow that has been hung for several months. The entrecôte is perfectly marbled, which creates a unique culinary delight on the grill within minutes.

Interview partners: metermagazin, Möbel Thöny

Location: Berggasthaus Masescha

Meat: Hinterhofmetzgerei