In an industry often synonymous with grueling hours and high pressure, De Stadt van Luijck, under the leadership of Chef Paolo Pollice, has taken a pioneering step to reshape the world of gastronomy. The esteemed restaurant, with a 15,5/20 score in the Gault Millau guide, is setting a new standard by reducing its workweek to 3.5 days, a move inspired by the quest for a healthier work-life balance.
Amid the shadows of the COVID-19 pandemic, Chef Paolo, inspired by personal experiences and observations within the industry, decided to chart a new course. A course that prioritizes the well-being of his team, allowing them to thrive both professionally and personally.
Embracing change for the future
As reported by Radio2, this innovative approach in a traditionally demanding sector is a breath of fresh air. Starting November 6, Paolo’s team enjoys an extra day off each week, cutting down an average of 14 working hours. This change, as covered by VRT NWS, is seen as essential to keep the gastronomy sector viable. Het Laatste Nieuws highlights how this shift is more than a response to staffing challenges; it’s a deliberate strategy to cultivate an environment of care, appreciation, and growth.
Young talent and industry evolution
Paolo notes the industry’s need for evolution, as the younger generation, often cast in a negative light for prioritizing work-life balance, is integral to the sector’s future. As he told Radio2, it might be time to move away from the glorification of self-sacrifice in gastronomy and focus on more sustainable practices.
At De Stadt van Luijck, housed in a stunning neoclassical mansion, Chef Paolo combines the richness of Belgian/French cuisine with the pure flavors of Southern Italy. His Italo-Belgian style, honed through years of experience at renowned restaurants like Hof van Cleve, Hertog Jan, Innesto, and De Kristallijn, offers a unique culinary experience that reflects his identity.
De Stadt van Luijck’s new approach is a testament to Chef Paolo’s commitment to innovation and well-being in the gastronomy world. It’s a bold step towards a more sustainable and humane culinary industry.
