Meet Alexandre: Global Manager, Plant-Based & OOH Insights

Building on his background in journalism and economics, he has developed an inquisitive mindset that goes beyond the numbers to drive global Plant‑Based category leadership, food business development and actionable Out‑of‑Home (OOH) insights at Nestlé Professional.

Steps to strategy and insight

Having completed a Master’s in Economics, a Master’s in Asian Studies and worked as a reporter in his homeland of Switzerland, Alexandre didn’t predict that one day he would be working for one of the largest food companies worldwide.

“My studies were very diverse – with topics ranging from the food industry to economics – and this gave me good grounding and intensified my curiosity to find out more, always looking for reasons, answers and solutions.”

In 2008, he found a focus for his curiosity and joined Nestlé as an analyst in the Competitive Intelligence Unit, providing insights and analyzing developments in the food & beverage industry.

“I could use what I did and experienced as a reporter to help shape the company’s business insights,” Alexandre said. Three years later, he led the unit before joining Nestlé Professional in his current role.

Embracing key trends

According to Alexandre, there a few key trends that are at the forefront in the food services industry at the moment: the rise of new cuisines and the challenge of labor shortage.

“We are looking in each region what the top trending cuisines are,” he explained. “South Korean cuisine has been trending, which is related to the popularity of kimchi and fermented ingredients. While Middle Eastern cuisine is also gaining momentum. Most notable is Peruvian cuisine, it is at a crossroads of many different cuisines, so it’s all about exciting flavors, local ingredients, and the value of local heritage. “In response, we are developing Solutions that would work in those kinds of cuisines to meet customers’ tastes and needs.”

Alexandre also stressed that the skilled labor shortage is a growing challenge in the food services industry. “The lack of labor is continuing to make an impact. Before it was a skilled labor shortage, but now there is an overall labor shortage.

“So, as a food manufacturer, we need to keep this in mind and look for solutions that are convenient for our customers, understand what they need to make their lives easier, but also provide innovative ways so chefs can cook or prepare high-quality dishes quickly, easily and consistently, especially with the lack of workers in the kitchens,” he added.

The future is food

For young people who are thinking about a career in the food services industry – whether it’s at the front till, cooking in the kitchens or managing the business behind the scenes – Alexandre’s message is to grasp the opportunity as it’s a vibrant, worthwhile, and exciting place to be.

“You can really make a difference as food is important for everyone, young and old – not just in terms of nutrition – but food has such positive contributions,” said the dad-of-two, who believes in being passionate about working in food. “It brings a lot of comfort, unites people together and creates good memories. This is what food has added to my family. By working in a food company, I feel proud to be part of that.”