Renel Sun’s journey from the Chinese Program at Silicon Valley International School (INTL) to her flourishing career as a successful food designer, embodies the transformative power of bilingualism and global connection. Her time at INTL laid a strong foundation, fostering a love of learning and nurturing the innovative spirit that has become central to her accomplishments in the culinary and creative world.
A Colorful Beginning at INTL
Renel began her journey at INTL as a Kindergartener in 1998, graduating as a 5th Grader in 2004. Reflecting on her time at INTL, Renel shares, "My experience at INTL was colorful and inspiring. I loved our school field trips, and learning traditions of dance, theater, cooking, history, and even mathematics through the Chinese system of thinking. Growing up surrounded by such unique people and cultures definitely helped me later in life during my travels and work abroad to harmonize with people of different backgrounds. But most of all, I’ve enjoyed using this language to get to know my own Chinese heritage better."
A Teachers' Lasting Impact
One of the most influential figures during Renel’s time at INTL was her art teacher, Maggy-Pierre Pelissier, who played a pivotal role in cultivating Renel’s creative spirit. Through her guidance and encouragement, Maggy-Pierre helped Renel recognize the power of imagination and self-expression, lessons that would shape her outlook on life and work.
"She taught me that creativity is my strongest asset. I remember once she projected an Einstein quote onto the classroom wall which read, ‘Imagination is more important than knowledge,’ and asked us to paint something inspired by it. I painted a little seed sprouting up a rainbow. I wanted to be that seed," Renel recalls.
"She, with my parents’ support, fostered a sense of creative freedom in me that I carry through in my work and life. We are still friends!"
Carrying Chinese Beyond INTL: Lifelong Language Learning
Renel’s love for learning and her passion for Chinese carried her forward. After INTL, she continued her language studies through middle and high school in Palo Alto and later studied abroad in Shanghai while attending New York University.
She explains, "During my third year of college at NYU, it was an easy choice to study abroad in Shanghai, where I knew there were a lot of entrepreneurial opportunities. Having a background in the Chinese language helped me a lot in Shanghai. I was exempt from morning language classes and took this opportunity to intern at the design firm IDEO as a Food Designer. I got to design a new restaurant concept for a client that hired me in their incubator space to develop the menu and start up the company together."
Renel spent three pivotal years in Shanghai, using the language skills she honed at INTL in many aspects of her work, such as sourcing ingredients, writing recipes, and training employees. These experiences fueled her ambition to pursue a career in food design, which drove her to earn a Master’s degree in Food Science and Human Nutrition.
Finding Purpose in Food Design
Renel shares the personal inspiration behind her career.
"In my family, I naturally communicate and connect through food. When my father fell ill in high school, I wanted to learn how to design foods that would heal. I tested recipes in the kitchen and learned how to make good foods that last longer, taste better, and are far healthier than many foods of the typical American diet. My entire education, starting at ISTP*, was quite unconventional, and that has led me to be comfortable taking risks living in different countries, working on unique projects, and building a diverse network of friends and colleagues around the world."
A Vision for the Future: Building a Better Food System
Now a Product Developer for Miss Jones Baking Co. in San Francisco, Renel continues to innovate. She currently leads the product development of better-for-you baking mixes and icings. In her work, she aims to reduce refined sugars, remove harmful chemicals from formulas such as artificial colors, flavors and preservatives, and increase the use of health-promoting attributes like fiber, protein and heart-healthy fats.
On the side, Renel runs a small business called Sun Cakes that makes olive oil cakes fortified with Vitamin D and almond protein. Renel shares, “They taste rich and flavorful, are an excellent source of fiber and protein, and have 85% less sugar than the average snack cake. I designed for older people who want a luxurious and nutritious snack that keeps them full for longer and is gentle on their digestive health."
Looking to the future, Renel reflects, "I want to continue developing products that people love and feel good about sharing with their loved ones. One day, I'd like to look back and know that I contributed my best to building a more sustainable, equitable food system."
Sharing Innovation and Inspiration
In 2021, Renel returned to INTL to share her expertise in food design at the annual Major Donor Cocktail event, where she participated in an alumni panel discussion. Joined by five other distinguished alumni, she reflected on her journey in food science and culinary innovation, offering insights into how her time at INTL helped shape her unique career path.
“This school definitely opened doors for me,” Renel says. “I am grateful for the unique niches I found that helped me blend my passions and interests with my career.”
Silicon Valley International School is incredibly proud of Renel Sun’s journey and her contributions to the food industry. We look forward to seeing how her creativity and dedication continue to make an impact worldwide. 
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To be a part of all that INTL has to offer and start your international journey today, please visit INTL's admissions page.
*INTL was formerly known as International School of the Peninsula.
