Buen Gusto spoke with Carlos Renne Cure Lemaitre about Renne and Colombia’s restaurant sector
Buen Gusto’s interview followed Carlos Renne Cure Lemaitre’s path from real estate to Renne and explored his view of the restaurant sector’s human and economic dimensions.
The conversation retraced the path that took Carlos Renne Cure Lemaitre from real estate to the restaurant he now leads in Bogotá’s World Trade Center. It moved through lessons from the pandemic, his professional partnership with Miguel Ángel Castillo Basto and the project’s evolution into Renne Peruvian Bistro.
Buen Gusto devoted much of the interview to the operational and human complexity of a restaurant: the relationship between quality, consistency, costs, team wellbeing and the experience delivered to each guest.
A large but little-seen industry
The article also captured Carlos’s view of Colombia’s restaurant sector as a broad, labour-intensive network made up largely of small businesses. His reflections address cost pressures and the need to recognise the industry’s economic and social role.
This page summarises and links to the original publication; it does not reproduce the interview. Renne’s institutional usage is Carlos Renne Cure Lemaitre, although the media headline uses a different shortened form.