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Florida Culinary Institute - West Palm Beach, FL

• Culinary Arts
• International Baking and Pastry
• Food & Beverage Management
• Culinary Nutrition
• Culinary Management

Le Cordon Bleu College of Culinary Arts - Miami, FL

• Le Cordon Bleu Culinary Arts Degree

• Culinary Arts

Culinary Life in Orlando

Reimund Pitz, CEC, CCE, AAC
Executive Chef at The Country Club of Orlando
President, American Culinary Federation Chef & Child Foundation

A native of Germany, Reimund Pitz, a certified executive chef and certified culinary educator, came to the United States as a teenager to pursue his dream of becoming a chef. He completed the ACF apprenticeship program at the Disney School of Culinary Arts, and served at The Broadmoor Hotel & Resort in Colorado Springs and the Celebrity Sports Center before becoming chef de cuisine for Disney EPCOT. During his nearly twenty years at Disney, Chef Pitz achieved great success. He was 1992 ACF National Chef of the Year, was inducted into the American Academy of Chefs and become the youngest member ever inducted to the Honorable Order of the Golden Toque, just to name a few of his merits. When he finally left Disney in 1995, he was the park’s executive chef, overseeing 13 foodservice operations and nearly 1,000 employees.

In 1995, he took the position of executive chef at The Country Club of Orlando. From 1996-1997, he served as National President of the American Culinary Federation. Since then, he has served as ambassador to the Americas for the World Association of Cooks Societies, and as ACF Immediate Past President and president of the ACF Chef & Child Foundation. In 1999, he received the American Academy of Chefs Chairman’s Award, and in 2000 was honored with the WACS World Medal. Most recently, Chef Pitz was named ACF ambassador to WACS and was selected as president of the Latin Cooks Association, a capacity which he hopes will allow him to bring ACF’s superb education resources to the chefs of Central and South America.

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