Sept. 21, 2020 – The challenge of serving meals consistently and perfectly to hundreds or thousands of people at a time intrigued Reimund Pitz as a young man. Deciding against a career as a professional boxer, instead he found he had a knack for what intrigued him, a knack he has refined for more than 40 years through education, experience and commitment to reach the pinnacle of his profession. In October, Chef Reimund Pitz, Conseiller Culinaire et des Professionnels des Etats-Unis of la Chaîne des Rotisseurs and chef owner of Orlando’s highly acclaimed Le Coq Au Vin restaurant, will be inducted into the American Academy of Chefs (AAC) Hall of Fame, the highest plateau in the food service industry in the United States, Reimund said during a Sept. 3, 2020 telephone interview with Chaîne.

“On behalf of all of the Balliages and Chaîne members, we heartily congratulate Chef Reimund Pitz on his upcoming induction into the AAC Hall of Fame. Throughout his distinguished career, Reimund has excelled in the kitchen, in his local community and in his worldwide community of culinary professionals. We are particularly grateful for Reimund’s tireless efforts leading Chaîne’s outreach to young chefs. His innovative approach to mentoring and supporting young chefs bodes well for the future and we are excited to be on that journey with him.” Bertrand de Boutray, Bailli Délégué des Etats-Unis, said.

Reimund serves on the Conseil Magistral, Chaîne des Rotisseurs in Paris, the only American professional chef to be awarded a Red Ribbon. And in 2018, French President Emmanuel Macron approved Reimund for the Ordre Du Merite Agricole.

Early in his culinary career, Reimund’s interest in planning and serving high quality meals to thousands of people became a reality. Hired by Walt Disney World Center in 1976 as an area chef, Reiumnd was promoted to Sous Chef at the Polynesian Resort in 1980. At the Grand Opening of EPCOT Center in 1982, Reimund was part of the culinary team who served a sit-down dinner to 10,000 people, including four former United States presidents. In 1988, Reimund was promoted to Executive Chef, Disney-MGM Studios, the youngest chef ever to ascend to that level at Disney.

That same year, Reimund earned eight Gold Medals and two Perfect Scores at the Culinary Olympics held in Frankfurt, Germany, a competition now in its 25th year.

In 1992, the American Culinary Federation (ACF) named Reimund their National Chef of the Year and from 1994-1995, he served as ACF’s national president.

If a little pixie dust is all that is needed to produce a world class chef, there would be millions of them. But there are not. Out of millions of members, Reimund is one of 80 chefs awarded the World Association of Chefs Societies World Medal. He received the World Medal in 2000, five years after leaving Disney to become Vice-President of Southeast Academy where he was responsible for strategically reorganizing the educational curriculum for all culinary programs and rebranding all three food service facilities open to the public. He carried some magical Disney pixie dust with him.

“I learned a lot during my tenure at Disney World. It made me the chef I am today.” Reimund said.

In 2007 after serving 11 years as Executive Chef of The Country Club of Orlando, Reimund and Sandy, his wife, took over Le Coq Au Vin in Orlando. The restaurant is a Zagat top-rated restaurant and is consistently rated locally as Orlando’s best restaurant for French cuisine.

The more than 50 medals and the plethora of awards Reimund has earned during his career are too numerous to name. He is especially proud of Chaîne’s Bronze Medal of Excellence (2011), the Silver Medal of Excellence (2012), and his 2014 Gold Star. In February 2020, he received the Chaîne des Rotisseurs Presidential Medallion.

He shares his success with Sandy, his wife; Baron and Cory, his sons; friends; and colleagues.

“My success I credit obviously to my wife, Sandy, who stayed with me through thick and thin, every step of the way. I could not have done that without her. She is also a Chaîne member,” Reimund said. They recently celebrated their 30th wedding anniversary.

Second, Reimund credits his success to those who work with him, not employees but members of his team.

“I don’t look at my employees here as employees. I look at them as team members, an extension of our family,” he said.

Chefs require not only sharp knives and but also sharp pencils to master the financial side of the business. Chef owners cannot stay in business long if expenses exceed revenue. Even the soap needed to wash a rack of glasses must be considered, Reimund noted. “You never stop learning. And education will continue in this business from the day you start entering this profession until the day you retire.”

Educational support for young chefs is at the heart of his busy schedule today and has been throughout his career.

For the past six years, he has led Chaîne’s Young Chefs program. In addition to hosting competitions and offering scholarships, Reimund has also infused the program with his innovative ideas. Chaîne members can now watch the competitions – and the next generation of chefs – in person. He wants to add more local competitions so many young chefs can participate and Chaîne members can celebrate their success while watching the future unfold before their eyes.

Again, Reimund quickly credits others, citing his Advisory Council for making Chaîne’s Young Chef program a success. Michael Ty, Vice Conseiller Culinaire et des Professionnels des Etats-Unis, Competitions, has worked tirelessly to nurture young chefs within the program.

“The Young Chefs program is alive and well. We are doing everything possible to try to develop some new programs and new initiatives to bring some programs down to the local level,” Reimund said. “If we don’t take the time now as professional restaurateurs, chef owners, and hotel owners to invest in our future now, there’s nobody going to be there to take over when we retire.”

Being able to impact young chefs from coast to coast through Chaîne and the ACF is very important to him. This year he served as manager of the ACF’s Culinary Olympic team who competed in the 2020 Culinary Olympics, held in February in Stuttgart, Germany. All team members, coaches and advisors were also Chaine members. “I thank the Chaîne for giving me the opportunity to serve as their National Culinaire.”

“Chef Reimund Pitz is one of Chaîne’s real treasures. He has made our young chef’s program a staple in the culinary community and has educated and helped hundreds of young culinarians achieve their dream. There is no one person more deserving to be inducted into the American Academy of Chefs Hall of Fame.” Rufus Cressend, Chaîne Chancelier des Etats-Unis, said.

There might still be a little pixie dust floating in the air around Chef Pitz as he helps dreams come true for so many culinarians but Chef Pitz’s success is a story of lifelong learning, collaboration, commitment, and excellence in the kitchen and his community.

“As the great Walt Disney said, ‘You can have all of the dreams in the world but it takes people to make your dream a reality.’ And I truly believe that,” Master Chef Reimund Pitz, CEC, CCE, AAC, HOF, WCMC, said.