Reimund Pitz was born in Germany and immigrated to the United States in 1976 at age 18 through a European apprentice program to attend the Disney School of Culinary Arts. Following that, his employment for the next twenty years was with Disney. Chef Pitz worked his way up from a culinary assistant at the Disney Village to area chef in 1979, sous chef in 1984 of the Disney Polynesian Resort, chef de cuisine of Epcot Center, and then to executive chef at Disney-MGM Studios in 1988 at age 30. It was in 1996 that the Great Chefs television crew showed up to tape him there for the Discovery Channel’s Great Chefs of the South series.
In 2007 he and his wife, Sandy, opened Le Coq au Vin restaurant in Orlando, Florida which he runs today. In early 2016 it briefly closed due to neighborly complaints about noise during Chef Pitz’s Sunday Jazz Brunch, but those problems have been resolved, and the restaurant reopened.
Fruited Cobb Salad
Serving: 6 Print Fruited Cobb Salad By Great Chefs November 10, 2015 A wonderful combination — fresh greens with melon, orange sections, berries, all dressed with vinaigrette. The fruit is arranged on top of the greens in the manner of Cobb salad. Simple, and refreshing. Ingredients Dressing Water – 1⁄4 cup Pinch of sugar Dash […]
Tropical Tuna Danish
Serving: 4 to 6 Print Tropical Tuna Danish By Great Chefs October 2, 2015 A tuna loin becomes an impressive dish when encased with a forcemeat stuffing. It is then covered and baked in Danish dough, the key ingredient to this creative presentation. Egg wash is brushed on to give color and gloss. Ingredients Tuna […]