Manager and founder
Carlos Renne Cure Lemaitre
His vision sees hospitality as a relationship that begins before the first dish and is built through every encounter.
A vision centred on people
When Carlos Renne Cure Lemaitre decided to build Renne, he imagined a place where cooking and hospitality would speak with the same clarity. For him, a restaurant is not defined only by what it serves, but also by the way it welcomes, listens and builds lasting relationships.
His education in financial management, with a specialisation in marketing, and his experience developing different companies shaped a way of leading grounded in trust and the value of people.
At Renne, there are no strangers, only friends we haven’t met yet.
The path to Renne
During the pandemic, Carlos and Marcela Pulido Muñoz began experimenting at home with the idea of gourmet empanadas. Their search for specialised culinary guidance led them to chef Miguel Ángel Castillo Basto.
That first idea opened a different path: building a Peruvian restaurant together. Faith, friendship and the conviction that the right people had been brought together are an essential part of that story.