Gucci owner Kering turns to Renault CEO in turnaround bid
[PARIS] Kering is set to name the chief executive officer of Renault as its next CEO, looking to an Italian manager who's turned around the French automaker to perform a similar role at the owner of the struggling Gucci fashion label.
Luca de Meo will be appointed to the job in the coming days, sources familiar with the situation told Bloomberg News, confirming a report by Le Figaro on Sunday (Jun 15). The move follows speculation that Kering was assessing splitting the roles of CEO and chairman, which are both currently held by Francois-Henri Pinault.
Pinault's father, Francois, built Kering into one of the world's most prominent luxury goods companies, but it has struggled to keep pace with rivals such as LVMH and Hermes International in recent years as Gucci has fallen on hard times in China. Under De Meo, shares of Renault have roughly doubled.
A representative for Kering declined to comment. Renault said on Sunday that De Meo had tendered his resignation and would leave the automaker on Jul 15. The Renault board has started the search for a new CEO, the company added.
The choice of De Meo is 'a step in the right direction, it would seem,' said Luca Solca, luxury analyst at Bernstein. 'De Meo adds gravitas and experience to a company that needs it.'
What's still to be seen, Solca said, is whether 'he will be able to hit the ground running and be as effective as he has been in the automotive industry'.
BT in your inbox
Start and end each day with the latest news stories and analyses delivered straight to your inbox.
Sign Up
Sign Up
Splitting roles
The shakeup at Kering comes after its shares erased nearly 80 per cent of their value since reaching a record in August 2021. The group has sought to turn around Gucci, which accounts for almost two-thirds of profit, by naming new designers – first in early 2023 and the latest earlier this year – but the efforts have so far failed. The group has also appointed new CEOs for various labels, including Gucci and its second-biggest brand, Yves Saint Laurent, in the past year.
French magazine Challenges reported last week that Kering was considering splitting the top leadership positions, with Francois-Henri Pinault, 63, seeking to remain as chairman of the French luxury group his family controls.
De Meo, 58, spent five years leading the French carmaker, after earlier roles at Fiat and Volkswagen. During his tenure, he inked partnerships for Renault with fashion brands such as Agnes B.
De Meo brought Renault back from tough times, as the company took on state-backed loans to survive the pandemic and had to write down billions of euros on its Russian business. De Meo also loosened Renault's ties to Japan's Nissan Motor, with which it's had a troubled alliance of more than two decades.
Once considered the alliance's weak link, Renault under De Meo leapfrogged Nissan in market value in 2024 as investors rewarded it for accelerating the development of new models, such as the electric Megane E-Tech, returning to profit and inking new partnerships with technology giants such as Qualcomm.
Renault, which is 15 per cent owned by the French government, was the only major European carmaker not to issue a profit warning in 2024 and De Meo issued ambitious guidance for 2025. In recent months, Renault also has been buffered by its lack of presence in the US, where US President Donald Trump's tariffs are hitting rivals such as Jeep maker Stellantis NV hard, and in China, where car manufacturers also are suffering from cutthroat competition.
'Healthy foundation'
Under the Italian executive, Renault 'has returned to a healthy foundation, boasts an impressive range of products and has resumed growth', chairman Jean-Dominique Senard said.
Pinault has led Kering for the past two decades. Under him, the group, founded by Francois Pinault, 88, changed names from PPR to Kering and experienced significant growth in the initial years of Gucci designer Alessandro Michele, who took over in 2015. But Michele stepped down in 2022 after his maximalist and bohemian chic creations fell out of favour.
As CEO, the younger Pinault has also been criticised for a relatively hands-off management style, Bloomberg reported last year.
In late 2022, Balenciaga, another Kering label, put out an ad campaign that was seen as sexualising children, prompting a backlash. The campaign was overseen by designer Demna who earlier this year was promoted to become the artistic director of Gucci, a move that investors disapproved of.
In the past few years, Kering went on an acquisition spree, buying fragrance maker Creed as well as a 30 per cent stake in Italian fashion label Valentino. The company also splurged on prime property acquisitions but it's now seeking to sell stakes in those buildings in a bid to slash its debt.
Although headquartered in Paris, Kering owns other Italian brands including leather goods maker Bottega Veneta and jewellery label Pomellato, making De Meo's appointment potentially helpful in bridging cultural divides.
The appointment of De Meo will prompt questions regarding the future of two top executives under Pinault: Jean-Marc Duplaix and Francesca Bellettini, who were both promoted to co-deputy CEOs two years ago. The former is focused more on operations and finance, while the latter oversees brand development. BLOOMBERG
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles

Straits Times
3 hours ago
- Straits Times
Tastemakers: Three-Michelin-starred Benu in San Francisco has new Singaporean head chef
Singaporean chef Sebastian Wong is the new chef de cuisine of Benu in San Francisco. PHOTO: COREY LEE SINGAPORE – Chef Sebastian Wong has just joined a very small fraternity: Singaporean chefs who are heading three-Michelin-starred restaurants. The 34-year-old was recently promoted to chef de cuisine at Benu, Korean-American chef Corey Lee's three-Michelin-starred restaurant in San Francisco. He joins Yeo Sheng Xiong of Odette in Singapore; Jimmy Lim, chef-owner of JL Studio in Taichung, Taiwan; Kenneth Foong of Noma in Copenhagen, Denmark; and Mathew Leong of Re-naa in Stavanger, Norway. Chef Wong, who was part of the opening teams at modern French restaurant Odette and Japanese fine-dining restaurant Esora in Singapore, tells The Straits Times he took time to think about it, when he was offered the post in February 2025 . He was due back in Singapore to attend a friend's wedding, and was expected to give an answer on his return. 'I never thought in my life or career that I would be in this position,' he says over Zoom from San Francisco. 'For most of my life, I never thought I was really good. So, when chef Corey offered me this, I was surprised.' He told his parents, whom he says were supportive, and his friends. 'A lot of my peers in the industry told me, 'Oh yeah, it's about time.' It was comforting to hear it from them, that maybe I have what it takes for this role.' Odette's chef Yeo, 34, says of his friend and former colleague: 'He deserves it 100 per cent. He is someone who strives for perfection and consistency. One of the most passionate and focused individuals I have worked with.' Chef Wong first worked at Benu for a month in 2020, after leaving Esora in 2019. The Covid-19 pandemic cut short his time there and he returned to Singapore. During the pandemic, he returned to Odette and later put in a year at La Dame de Pic before returning to Benu in March 2022. It took three years to rise from sous chef to chef de cuisine at the 40-seat establishment, a destination restaurant that has held its three Michelin stars since 2014. Benu serves Korean and Cantonese-inflected tasting menus priced at US$390 (S$500) a person. Before he opened it in 2010, chef Lee was chef de cuisine at The French Laundry, the storied restaurant in Napa Valley. Chef Lee, 47, says: 'Chef de cuisine appointments are as much about character and potential as they are about experience. I like chefs who are immensely talented and immensely humble. 'Three years are not that short. I myself spent only two years as a sous chef before becoming chef de cuisine of The French Laundry. Promotions in my kitchen are based on merit, not seniority.' Fancy instant noodles Chef Sebastian Wong was part of the opening teams at modern French restaurant Odette and Japanese fine-dining restaurant Esora in Singapore. PHOTO: COREY LEE And yet, chef Wong grew up sporty rather than cheffy. He went to school at St Joseph's Institution and Anglo-Chinese Junior College, and was into track and field and ultimate frisbee. Both his parents worked and he learnt to cook for himself in secondary school, making instant noodles and such. 'I realised I could not just cook instant noodles,' he says. 'I'd always put something in it. Vegetables or an egg.' On weekend trips to the market and supermarket with his mother, he would sneak spices, seasonings and other ingredients into the shopping. 'It could be sansho pepper, shichimi togarashi or Chinese olive vegetables,' says the chef, who has an elder sister. 'And when I cooked rice or noodles, I'd add these things and I realised they tasted good. When my friends came over to play street soccer, I would cook them noodles and they liked what I made.' He would also watch shows by British chef Gordon Ramsay and American author and TV personality Anthony Bourdain while eating dinner in front of the television. And in junior college, when he had his own computer, he began to watch cooking videos on YouTube and a world of fine dining opened up. Knowing his grades were not good enough to become a doctor or a pilot like his parents wanted him to be, he broached the subject of becoming a chef with his mother, who works in human resource. She suggested that he get a job in a restaurant during the nine-month window he had before starting national service. In 2009, with zero experience, he got a job in a now-defunct restaurant, The French Kitchen, in Magazine Road. The chef-owner, Jean-Charles Dubois, now culinary director of Marina Bay Sands, took him under his wing. He ended up staying for about seven months. Chef Wong says: 'He was very nurturing and he always gave me small pieces of advice, like how to hold a knife a certain way so I can cut shallots or garlic faster. Then one day, he told me, 'Starting today, you learn from me how to cook all the hot things.' 'I told my mum that I really liked the job and I could see myself doing this as a career. I made up my mind and I've never looked back.' After NS, he enrolled in ITE College West for a 2½-year course in culinary arts and restaurant management that the college offers in partnership with Institut Lyfe, formerly known as the Institut Paul Bocuse. He graduated in 2014. He says: 'They taught us all the classical French dishes and mother sauces, all these things that are kind of irrelevant in today's world of cooking. But I think this helped me learn the techniques behind the classic dishes, like making a sabayon.' Growth spurt Those skills would stand him in good stead when he joined the opening team for Odette in 2015, starting out in the pastry department and then rotating through the different stations. He says: 'Suddenly going to a fine-dining restaurant and doing high-level pastry was a huge learning curve. You really have to respect the recipes in pastry. It's like chemistry.' The restaurant's chef-owner Julien Royer, 42, says: 'I knew he'd go far. He really stood out from other young chefs with his discipline and focus. He never took shortcuts. He understood early on that he needed to make sacrifices to climb and learn. I'm glad he did. I'm very proud of him.' At the Odette kitchen, he got to know chef Shigeru Koizumi, who was working there before setting up Esora, his fine-dining restaurant in Mohamed Sultan Road. Both are part of the Lo & Behold restaurant group. Chef Wong left the French restaurant to join the opening team for Esora in 2018 and added Japanese techniques to his skill set. After 18 months, however, he thought it was time to move on and broaden his repertoire. A chef he knew when he did a stage at Hibiscus in London had done a stint at Benu in San Francisco, and chef Wong asked for help getting a foot in. 'I was always intrigued by what chef Corey was doing at Benu,' chef Wong says. 'He was the first Asian chef to take Asian food to a three-star level. He is able to execute Asian food at such a high level.' On his return to Benu in 2022 after the pandemic cut short his time there in 2020, he says he struggled for the first year. The restaurant runs a tough kitchen. Chef Wong says: 'Things are very thorough at Benu. Everything has a reason for being. There is pretty much nothing that hasn't been thought about before it is put in place and, because of that, there's a lot of responsibility to be shared by everyone. 'There's also consistent effort and attention to tiny details, the drive for continuous improvement and progress, all of which I think is integral to the longevity of a restaurant and when it comes to nurturing people.' He describes chef Lee as someone who demands a lot of everybody. 'He never settles for anything less. He's at work every day, without fail, unless he's not in town. He's always there for the guests, always there for the team. 'His work ethic is very inspirational for the team, it sets the tone in the kitchen for everybody. When you step into the kitchen, you see everyone working. Chef Corey is working, the executive chef is working, the chef de cuisine is working, everybody is working. ' That first year, he says he had to get used to the way the kitchen did things. How chefs would have to plan the mise en place, which involves organising and preparing ingredients and equipment so that things go smoothly when the orders come in. 'A lot of times, I would miss the checkpoints,' he says, referring to the checks chefs need to make on whether portions of protein and other ingredients are properly prepared. 'We go to service and you realise the fish is cut wrong. So, I got into a lot of trouble. But it's through failure that you learn.' He says what got him through that year was the desire to want to improve and be better. 'I don't live far from the restaurant, so I walk to and from work,' he says. 'On nights when I've had a really rough day, I'd think about it on the walk home. Today, I made this stupid mistake, what can I do tomorrow and in the future to prevent all these mistakes?' Together with chef Lee, he makes Benu's signature xiao long bao, the only two people in the kitchen who do it. They split the task in half, with each making 50 dumplings. To master the pleating, chef Wong says he practised before and after work for a year before he could make a dumpling good enough to serve. He is still refining his technique. He can make 28 to 30 pleats on each dumpling, although chef Lee thinks 21 to 24 is sufficient. A xiao long bao at Din Tai Fung has 18 folds. The best is yet to be Asked how he celebrated his promotion, chef Wong says: 'I feel I shouldn't be celebrating yet.' After all, there is work to be done. New dishes to create. A team of 18 to 20 to manage now. He adds: 'I prefer to lead by example. I think it's important for the team to know that the chef is not worried about getting his hands dirty if he has to and that he has everyone's back.' Chef Lee adds: 'He has been a great example for staff to calibrate their work ethic, organisational skills and commitment. But I feel his greatest impact is yet to come.' If chef Wong had not left Singapore, where would he be right now? 'Perhaps I might be the head chef of some restaurant,' he says. 'But I also think I most probably would have left Singapore in time to come.' So, does a Singaporean chef need to leave the country to come into his own? Chef Wong says: 'I think Singapore as a society needs to look inwards and realise the intrinsic value of the things we have. Things like our local hawker food should really be more appreciated and perceived the same way as a bowl of ramen or a plate of pasta. 'Why is it that we demand that our local food be dirt cheap when it is more labour-intensive to make, but we are willing to fork out more for a plate of pasta that comes from a plastic package? I think everyone should try cooking a bowl of laksa at home from scratch and see what it takes to make that humble bowl of noodles with broth and toppings. 'If Singapore society is able to change that mindset and be more like the Japanese, who value their own culture and heritage, then Singaporean chefs and food will be more valued and appreciated.' He cites restaurants such as Belimbing by chef Marcus Leow and Mustard Seed by chefs Gan Ming Kiat, Wu Shin Yin and Desmond Shen as those doing a 'good job of progressing what we have in Singapore'. Eventually, he might join them in taking Singapore food to a new level. He sees himself working at Benu for three to four years, and he would like to come back to Singapore. 'Singapore is home,' he says. 'I see and feel the difference between home and over here. Family and friends are very important. They bring me joy and keep me going in life.' If he does open a restaurant in Singapore, it is likely to be an Asian one. In fact, he is looking at working in a Chinese restaurant kitchen to broaden his skills. The chef, whose father is Hainanese and mother is Hokkien, says: 'At the end of the day, it's important to cook your own cuisine. When I was young, I went to learn how to cook French cuisine. 'It was only when I got a bit older that I realised it's more important to learn your own cuisine. You don't want to be a yellow person cooking white man food.' Tan Hsueh Yun is senior food correspondent at The Straits Times. She covers all aspects of the food and beverage scene in Singapore. Check out ST's Food Guide for the latest foodie recommendations in Singapore.

Straits Times
4 hours ago
- Straits Times
China offers to be peacemaker in Iran-Israel war, but is unlikely to intervene
China's permanent representative to the UN Fu Cong, addresses during a meeting of the United Nations Security Council, on June 13. PHOTO: REUTERS China offers to be peacemaker in Iran-Israel war, but is unlikely to intervene BEIJING - As the conflict between Israel and Iran stretches beyond a week, China has found itself sidelined in developments that could yet have far-reaching consequences for its interests in the Middle East. While Beijing has offered itself as a peacemaker, it is unlikely to wade into the conflict directly, or to supply arms to Iran, say analysts . This is because it wants to avoid confronting the United States, for which military intervention against Iran remains a real possibility. Chinese President Xi Jinping, in a phone call with Russian President Vladimir Putin on June 19, said China is willing to continue to strengthen communication with all parties and 'play a constructive role in restoring peace in the Middle East'. Hours later, US President Donald Trump effectively gave Iran two weeks to return to the negotiating table to discuss the future of its nuclear programme, by saying he would decide whether the US would attack Iran in that time frame. With Iran seriously weakened by the latest hostilities - its top military commanders have been killed and key nuclear facilities damaged - observers believe the initiative remains with Israel and the US. At stake for China is energy imports. China is the largest buyer of Iranian oil. Iran has also threatened to block the Strait of Hormuz, which lies between Iran and Oman and is a major route for oil and gas shipments from the Gulf states to China, including from Saudi Arabia, China's biggest supplier of crude after Russia. Even so, beyond issuing diplomatic statements, China is unlikely to intervene, said analysts. While some have touted China's growing influence in the Middle East, particularly after it brokered a landmark normalisation deal between arch-rivals Saudi Arabia and Iran in 2023, it has little appetite to be embroiled in the region's conflicts. Associate Professor Jonathan Fulton, an expert in China's relations with the Middle East, said China's interests in the Middle East are primarily economic, noting also that it buys much more oil from countries such as Saudi Arabia and Oman than Iran. 'When China looks at Iran, I think they see a partner of limited economic value,' he said. 'They also see a country that, through its proxies or its own aggressive behaviour, has destabilised a lot of the Middle East.' Another major reason for China's inaction is that it does not want to antagonise the US, said Prof Fulton, who is nonresident senior fellow at the Atlantic Council, a US think tank. 'Much like the logic with Ukraine - if China gives weapons to Russia and Russia uses them to attack Ukraine, this is going to provoke Nato and make China an enemy in the eyes of countries that it wants to have good economic and political relations with,' he added. Chinese officials have repeatedly called for a ceasefire since Israel began a major offensive against Iran on June 12 to cripple Tehran's ability to develop nuclear weapons, seen by Israel as a threat to its security. Since that first salvo, there have been tit-for-tat air strikes between the two countries, an ongoing conflict that could yet lead to the overthrow of the leaders of the Islamic republic. China's Foreign Minister Wang Yi has suggested through phone calls to his counterparts in the Middle East - Iran and Israel, as well as Egypt and Oman which are involved in mediation efforts - that China is willing to coordinate with regional countries for peace. Dr Clemens Chay, a research fellow from the Middle East Institute at the National University of Singapore, said: 'Beyond the perfunctory statements and calls by Chinese officials, it is unlikely Beijing will stick its hand in - certainly not militarily - in the ongoing tit-for-tat strikes between Iran and Israel.' Given that China has energy interests in the region, including in Iranian oil, the logical approach for it would be to call for de-escalation, he said. 'But to deploy its forces will be too much of an ask.' Dr Andrea Ghiselli, a lecturer in international politics at the University of Exeter who focuses on Chinese foreign policy in the Middle East, said Mr Wang's phone calls should be read as a way for China to get a better read of the situation. China is probably seeking to understand how regional powers and countries like Russia are preparing for a possible collapse of the regime in Iran and the consequent emergence of Israel as a regional hegemon, said Dr Ghiselli, who also heads research at the ChinaMed Project of the Torino World Affairs Institute, an Italian think tank. A possible regime change in Iran - which Israeli Prime Minister Benjamin Netanyahu has said could happen, even if his government does not aim to bring it about - would also not likely to be welcomed by China, not least because the next leadership may be less predictable. Dr Gedaliah Afterman of Reichman University in Israel said a quick collapse of the regime or power vacuum would threaten China's investments, infrastructure and strategic access across the region. 'Beijing prefers continuity and predictability, particularly given Iran's current economic dependence on China,' he added. He said the best-case scenario for China is a swift de-escalation that avoids direct US-Iran confrontation, preserves the existing regional order in which Beijing feels increasingly comfortable, and enables it to continue balancing relations with Iran, the Gulf and Israel. 'China may also seek to present itself as playing a role in any renewed nuclear agreement, even if only symbolically, especially if this comes at the expense of US influence in the region,' said Dr Afterman. Lim Min Zhang is China correspondent at The Straits Times. He has an interest in Chinese politics, technology, defence and foreign policies. Join ST's Telegram channel and get the latest breaking news delivered to you.

Straits Times
6 hours ago
- Straits Times
Russia signs investment deal with Myanmar, sees offshore oil and gas prospects
Junta chief Min Aung Hlaing met Russian President Vladimir Putin in March and signed an agreement on construction of a small-scale nuclear plant in Myanmar. PHOTO: AFP ST PETERSBURG - Russia signed an investment agreement with Myanmar on June 20 that it said could open up new opportunities for Russian energy companies in the south Asian country. 'We especially note the readiness of the Myanmar side to attract Russian companies to the development of offshore oil and gas fields,' Economy Minister Maxim Reshetnikov said after signing the agreement in St Petersburg with Mr Kan Zaw, Myanmar's minister of investment and foreign economic relations. Russia said the deal would help accelerate projects including in Myanmar's Dawei special economic zone, where a 660 MW coal-fired thermal power plant is being developed. Russia has been building closer ties with Myanmar's military junta, which seized power in 2021 by toppling the elected government of Nobel peace prize winner Aung San Suu Kyi. The country is struggling with internal conflict, an economy in tatters, widespread hunger and a third of the nation's 55 million people in need of aid, according to the United Nations. Junta chief Min Aung Hlaing met Russian President Vladimir Putin in March and signed an agreement on construction of a small-scale nuclear plant in Myanmar. A month earlier, the two countries signed a memorandum on construction of a port and oil refinery in the Dawei economic zone. The agreement on June 20 will also facilitate cooperation in areas including transport infrastructure, metallurgy, agriculture and telecommunications, the Russian government said. REUTERS Join ST's Telegram channel and get the latest breaking news delivered to you.