What does it mean to be a true leader? The question was the starting point of the panel called “Role of business leadership in the transformation of Peru” that took place yesterday during the second day of the Meeting of Business Leaders (ELE) of CAENE Executive Education.
The conversation, moderated by the economist and former Minister of Transportation and Communications Enrique Cornejo, brought together CEOs from the pharmaceutical, transportation, education and gastronomic sectors. Edwin Wu, of Wu Restaurants; José Allemant, director of ABBOTT; Evans Avendaño, general manager of Aeropuertos del Perú; and Christian Haeberle, from Laureate, agreed that the fire that inspires others and transforms is, precisely, leadership.
ROLE OF THE PRIVATE SECTOR
The representative of Airports of Peru, Evans Avendaño, warned that one of the main factors why we cannot develop infrastructure in the country is a lack of trust. “In Peru there is a breach of trust that we have to rescue, especially between the private and public sectors.”
Added to this, he continued, is excessive regulation. “We must use the capabilities that the private sector has. It must be deregulated because it inhibits, finally, one of the most important spirits of the Peruvian, which is that of being an entrepreneur, and that is one of the reasons for having so much labor informality,” he stated.
Allemant, for his part, explained the need to have “state policies, not government policies”, that is, a government commitment that lasts over time and does not change at the same time as presidents or ministers.
In line with the theme and as part of the positive changes that good leadership can promote, Wu recalled how more than 20 years ago the Peruvian chefs’ union came together “and worried more than about competing, about sharing. That was the fundamental factor to generate that cohesion, that rapport in the search for the common good of our gastronomy,” he stressed.
This example of union, he said, can also be applied to the country. “We can make Peru end up being what gastronomy is today, a product with high recognition and highly valued by the world.”
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