i. Biography
Before Paolo Pollice took over as Executive Chef at De Stadt van Luijck in Sint-Truiden, Belgium, his route passed through Hof van Cleve, Hertog Jan, and De Kristalijn. The progression is straightforward on paper: chef, chef, chef, then Executive Chef. In practice, it marks a kitchen education in precision, restraint, and service discipline, with Belgian surroundings, South Italian roots, French influence, and local produce brought into the same working frame.
The Climb
The craft base was built across Hof van Cleve, Hertog Jan, and De Kristalijn, where Paolo Pollice worked as chef in each kitchen. Those rooms sit among Belgium’s exacting addresses, and the work there demands consistency as much as ambition. Read in sequence, the roles show a methodical rise: each step adding responsibility, authority, and a sharper command of detail. That sequence still defines the way the kitchen is run. Moving from chef to Executive Chef is less a change of scenery than an accumulation of judgment, control, and practical instinct, all visible in how Paolo Pollice approaches the first moments of a meal and the structure that follows.
Today
At De Stadt van Luijck, Paolo Pollice works as Executive Chef, and the kitchen language draws on Belgian surroundings, South Italian roots, French influence, and local produce. The opening of service is treated as part of the craft, not an afterthought. “It depends on the context; at De Stadt van Luijck we always start with a piece of house-made sourdough focaccia and a glass of water to neutralize the taste buds.” That first gesture sets the tone: controlled, direct, and attentive to sequence. Bread is handled with the same logic. After the house-made sourdough focaccia comes a lighter sourdough bread, crisp on the outside and airy within, served with local butter and artisanal olive oil from Calabria. The pairing places Belgium and southern Italy on the table without forcing the point; the ingredients do the work. The day begins with the same kind of economy. “On weekdays it is modest, just a cappuccino.” It is a small detail, but it fits a kitchen built on measured starts rather than display.
Signature
Paolo's signature dishes include Tagliolini and Caviar.
In Their Words “It depends on the context; at De Stadt van Luijck we always start with a piece of house-made sourdough focaccia and a glass of water to neutralize the taste buds.” “The love for the profession is my driving force. Nothing seems nicer to me than inspiring others to find their place in the kitchen.”
Recognition
In 2023, Tagliolini and Caviar at the Sint-Truiden kitchen was noted as an impressive meal and described as a blend of Pollice’s Belgian environment and South Italian roots.
Profile updated July 2026
FAQ
Asked of Paolo
What is Paolo Pollice's current role?
As of 2026, Paolo Pollice is Executive Chef.
Where did Paolo Pollice work before?
Paolo Pollice's earlier career included Hof van Cleve, Hertog Jan, and De Kristalijn.
What is Paolo Pollice known for?
His cooking blends Belgian and South Italian roots, French influences, and local produce; at De Stadt van Luijck he starts with house-made sourdough focaccia, then serves a light sourdough bread that is crisp outside and airy inside, with local butter and artisanal olive oil from Calabria.
