Brains of Nynas: Rafael Renaudeau
With 21 years at Nynas under his belt, Rafael is currently the company's Director for Strategy, Sustainability and Quality. Find out what's on his mind.
36 % FUTURE-PROOFING
Thinking long term is inherent to my job. The horizon for our strategy is 2035, and we have GHG targets for 2030 and 2050. My team discusses what Nynas needs to do to keep delivering on our stakeholders' expectations. Nynas plays a vital role in infrastructures and the energy transition, and it is critical that we stay at the forefront.
Rafael Renaudeau
Director for Strategy, Sustainability and Quality
During his 21 years at Nynas, Rafael has held leading positions in sales and marketing for both Naphthenics and Bitumen, and periodically also in Operations. For the past few years, he has been Director for Strategy, Sustainability and Quality. Rafael trained as an Engineer in Organic Chemistry at Ecole Nationale Supérieure de Chimie de Montpellier in France and Universidad Complutense de Madrid in Spain. He has also completed an Executive MBA at INSEAD. A dual French and Spanish citizen, Rafael has worked in France, Sweden, the UK and Spain.
24 % THE OUTSIDE VIEW
My team and I continuously feed Nynas' Executive Committee with information on what is happening outside of the organisation so that they can make the right decisions. The activities range from discussing customer insight, reading and interpreting ad hoc reports to just hearing the news and thinking about how events around the globe may impact Nynas.
17 % CONTINUOUS IMPROVEMENT
Quality is not just about deviations but rather about performance improvement. Our processes support all parts of Nynas for safer and more reliable operations, resilient supply chains, and ultimately a lean and efficient organisation. Beyond ISO certifications. Sustainability, Quality and Strategy closely support each other for continuous improvement.
13 % HAVING AN IMPACT
I like to leave the office on a Friday by recapping what I achieved during the week: have I helped a colleague reach a milestone, delivered on some specific task, learnt something new? While a lot of my work is geared towards the mid and long term this helps me focus on execution too and start the weekend with a sense of satisfaction.
10 % COSA MANGIAMO
As a Frenchman, I derive a lot of pleasure from food: eating it (a lot), making it (a lot) and talking about it (yes, a lot). I am all about Mediterranean cuisine: simple, authentic and heartwarming dishes. A Roman Cacio e pepe or a Cordovan Salmorejo will make my day. My love for Italy and Spain also extends to their art, history and general outlook on life.
