Head of Nestlé’s Nespresso, Renauld Tinel, answers Food Magazine’s questions.
I grew up in…
France, a country where food and wine are a lifestyle more than an industry.
In high school, I was passionate about…
history, travel, philosophy and gastronomy.
My current role involves…
managing the Nespresso business in the Oceania region (Australia, New Zealand and the Pacific Islands).
Before my current role, I worked in…
management consulting, predominantly in Europe.
Studies/training that have helped me in my current role include…
a combination of university studies and experience, coupled with time in the field selling coffee machines in my early days at Nespresso.
My work is helping to better the food industry by…
providing an innovative espresso coffee solution with a clear focus on coffee quality and service.
The most challenging part of my role is…
to ensure we maintain our uncompromising service levels despite the fast pace of the business.
The best parts of my role are…
the diversity of the challenges I face and the passion that animates my team.
My favourite food is Japanese …..
and I also had among the best customer service experiences in Japan.
The thing that gets me out of bed in the morning is…
my team.
The food industry needs to change…
and address some of the key challenges we face in the world regarding health and sustainability.
The current food/brands that we will be eating in 50 years time are…
brands associated with convenience, health and/or indulgence.
In 50 years, the food industry can look forward to…
further innovation and commitment to quality and service. At least, this is what we will continue to focus on at Nespresso Oceania.