Astrit Memetaj

The cross-border shape of Astrit Memetaj’s work is a fixed point: head chef at Zum Goldenen Schäfli since 2015, alongside his role as chef of MARIO. The arrangement speaks to repetition, standards, and the management of a kitchen over time. Italian cooking remains the constant between St. Gallen and Wijdewormer, giving both posts a shared register even as the settings differ.

At MARIO in Wijdewormer, Astrit Memetaj cooks within an Italian framework that favors clarity over excess. The style suits the restaurant’s identity, and his role gives that identity daily form. The same approach extends to Restaurant Zum Goldenen Schäfli in St. Gallen, where he continues as head chef. Across both kitchens, the work is defined by consistency, technique, and a steady allegiance to Italian cooking.

Italian cooking is Astrit Memetaj’s defining specialty. It sets the terms of his work at MARIO in Wijdewormer and at Restaurant Zum Goldenen Schäfli in St. Gallen, where he has been head chef since 2015. The emphasis is on control, balance, and confidence in the ingredient rather than ornament. That focus gives his career a clear line: one cuisine, carried with consistency across two roles.