Renu Ballantine | Source | Director and Chef at Renu B Culinary Services Ltd

Renu Ballantine is an acclaimed food industry entrepreneur, consultant, and private chef with a rich background in business and culinary arts. She is a sought-after expert on catering, nutrition, special culinary needs, hospitality, food trends and the industry at large.

After earning a degree in Manufacturing, Engineering and Economics, Renu spent 25 successful years in the corporate world. However, her true passion lay in food, and began in childhood, inspired by her father’s scientific food innovations and her mother’s home cooking.

Renu transitioned from corporate life to pursue her dream of launching a personal chef and food consulting business. At 50, she enrolled at Leiths School of Food and Wine and obtained two accredited culinary qualifications. Since 2021, Renu has combined her culinary expertise with sharp business acumen to deliver premium consulting services and unique dining experiences underpinned by her innovative approach to flavour.

Passionate about giving back to the community, Renu continues to be involved in not-for-profit projects related to food poverty. Her first book, From Boardroom to Bouillabaisse, will be published in October 2024.

Renu is now teaming up with hospitality entrepreneur Peter Farrell to launch Vessa, an AI-powered dining assistant designed to take the guesswork and stress out of finding and booking restaurants.