From the Chinese Program at Silicon Valley International School (INTL) to a thriving career as a successful food designer, Renel Sun’s journey exemplifies the power of bilingualism and global connection. Her time at INTL provided her with a strong foundation, fostering a love of learning and an innovative spirit that have been key 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, "I loved my time at INTL because it was so colorful and inspiring. I loved our school field trips, cultural events, and learning traditions of dance, cooking, history, and even mathematics through the Chinese system of thinking. I was surrounded by such unique people and cultures, and I'm convinced that this helped me later in life during my travels and work abroad to harmonize with people of different backgrounds. Most of all, I’ve enjoyed using this language to get to know my own Chinese heritage better."
Renel’s bilingual education at INTL not only connected her to her heritage, but also prepared her for a career that would take her around the world. One of Renel’s favorite memories was her experience with her art teacher, Maggy-Pierre Pelissier, who inspired her creative spirit.
"She taught me that creativity is my strongest asset. I remember once she projected on the wall an Einstein quote, ‘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!"
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 lower barriers to entry for aspiring entrepreneurs like myself. Learning Chinese 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 to source ingredients, write recipes, and train employees. These experiences solidified her desire to pursue a career in food design, eventually earning a Master’s degree in Food Science and Human Nutrition.
Finding Purpose in Food Design
Renel shares the personal inspiration behind her career.
"As an Asian American, 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 the typical American consumes. 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."
In 2021, Renel brought her expertise in food design to INTL’s annual Major Donor Cocktail event, where she spoke to attendees as part of an alumni panel discussion. Alongside five other distinguished alumni, she shared insights from her journey in food science and culinary innovation, highlighting how her time at INTL helped shape her unique career path.
Now a Product Developer for an iconic natural foods brand in San Francisco, Renel continues to innovate.
"This year, I started a side project to develop an olive oil cake fortified with Vitamin D and almond protein. It tastes rich and flavorful, is an excellent source of fiber and protein, and has 85% less sugar than the average snack cake. It is 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, "This school definitely opened doors for me, unique niches that helped me blend my passions and interests with my career and personal development. 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."
Silicon Valley International School is incredibly proud of Renel Sun’s journey and her contributions to the food design industry. We look forward to seeing how her creativity and dedication continue to make an impact worldwide.
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*INTL was formerly known as International School of the Peninsula.