Corporate Chef and founder
Miguel Ángel Castillo Basto
He leads Renne’s culinary identity through deep respect for Peru’s techniques, preparations and culinary codes.
Cooking as identity
From the first day, Miguel Ángel Castillo Basto has led Renne’s culinary vision with a simple, exacting idea: to respect Peruvian gastronomy deeply.
His approach begins with knowledge of Peru’s techniques, preparations and culinary codes. From there, he works with fresh ingredients available in Colombia without turning their origin into a different identity or a formula for fusion.
A living cuisine
For Miguel, respecting a tradition does not mean holding it still. Every dish seeks a balance between memory, technique and evolution while preserving what makes Peruvian cooking recognisable.
That perspective sustains Renne’s approach: contemporary Peruvian cuisine, made in Bogotá with an identity of its own.