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Renan Lemos Transforms Offshore Sector Challenges Into Inspiration and Takes Brazilian Cuisine to the Global Stage
Chef Renan Lemos, born in Rio de Janeiro, achieved a historic milestone by becoming the first Brazilian to qualify for the global semifinal of Cook for Change 2025, an international sustainable gastronomy competition promoted by Sodexo. This achievement, announced in October 2025, celebrates not only culinary talent but also a commitment to innovation, sustainability, and food inclusion.
Having worked for years in the offshore segment, Renan faces the daily challenge of catering to multicultural teams and diverse dietary preferences. This reality, which demands constant versatility and adaptation, inspired the chef to develop the plant-based dish that took him to the competition. “Imagine a worker who spends six months on board unable to eat their own food. I realized I needed to create something that welcomed and respected,” recalls Renan in an interview granted in September 2025 to Sodexo Brasil. With this experience, he reinforced his dedication to developing inclusive and sustainable solutions capable of transforming the dining experience even in challenging environments like onboard operations.
In his youth, career options seemed predetermined. The son of a family that valued traditional professions, Renan graduated in Law before following his true calling. However, his passion for the kitchen led him to start as a kitchen assistant in a hotel in Rio, an experience that completely transformed his trajectory. From there, he worked in convention centers and large-scale events, where he learned that being a chef goes far beyond technique — it involves leadership, empathy, and active listening. Today, he works as a culinary instructor, training new professionals for the offshore sector and highlighting the importance of autonomy and teamwork. “My job ends when I am no longer needed. When they already know how to do it on their own,” the chef summarizes.
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Despite following the Cook for Change in previous editions, Renan had never participated as a competitor. However, starting in 2023, he began to notice signs of change: the plant-based wedding of a cousin, visits to vegetarian and vegan restaurants in Paris and Rome, and the global growth of the demand for sustainable alternatives. “Plant-based has ceased to be a trend and has become a necessity. If even classic French dishes are changing, it’s because the world needs to adapt,” the chef stated in an interview.
Even with support from Sodexo since 2022, the chef hesitated to compete. “I was trained in competitive and rough kitchens. I was afraid of what this could awaken in me,” he shared. However, under the guidance of his therapist, he decided to take on the challenge. In August 2025, he began testing ingredients, acquiring new dishes, and setting up a mini studio at home to record the recipe. “I don’t participate just to compete. I participate to win. And winning, for me, is to take the name of Sodexo Brasil to the world,” declared Renan.
For the chef, cooking is a form of silent art. Every ingredient has a function, texture, and sensory impact. “It’s a story told without words, but it speaks volumes,” he defines. While envisioning the future, he dreams of a peaceful retirement in Trancoso (BA), with a small restaurant where the food runs out when the day ends. “This is my ideal life,” he confesses.
The journey of Renan Lemos symbolizes the spirit of Sodexo, rooted in innovation, diversity, and positive impact. His example reflects the future of sustainable gastronomy, which combines purpose, technique, and human sensitivity. Thus, Brazil gains a representative who takes to the world the essence of transformation through food, uniting sustainability and talent in a single dish. After all, true change begins when cooking becomes an act of awareness.
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