Reimund Pitz, Conseiller Culinaire et des Professionnels des Etats-Unis of La Confrérie de la Chaîne des Rôtisseurs. Chef Pitz is also a member of the International Conseil Magistral, the only American Professional Chef to serve on the International Board of Directors. Chef Pitz also currently serves as the Chancelier Général de l’Académie Brillat-Savarin of the Chaîne. Chef Pitz has been leading the Chaîne’s Jeunes Chefs Rôtisseurs Program for the past 7 years. In addition to hosting competitions and offering scholarships, Chef Pitz has also infused the
program with his innovative ideas, that Chaîne members can now watch the competition in
person. Chef Pitz’s professional achievements run a long list. He currently owns the Orlando’s highly acclaimed Le Coq Au Vin restaurant since 2007. Prior to that he was the Executive Chef of The Country Club of Orlando. In his early career, he started at Walt Disney World Center, Epcot Center, Disney-MGM Studios in 1988. IN 1988 Chef Pitz earned eight Gold Medals and two perfect scores at the Culinary Olympics held in Frankfurt, Germany. In 1992, The American Culinary Federation (ACF) named Reimund
their National Chef of the Year and he also served as their national president from 1994-1995. In 2020 Chef Pitz was inducted into the American Academy of Chefs (AAC) Hall of Fame. In 2018 French President Emmanuel Macron approved Reimund for the Ordre du Mérite Agricole.

Tim Recher, WCMC, CEC, AAC, MWMCS, HofF is the Director of Culinary Operations at The Club at Mediterra in Naples, Florida, where he leads one of the nation’s premier private club culinary programs. With more than three decades of experience across luxury hospitality, fine dining, and world-class private
clubs, Chef Recher is celebrated for his refined, ingredient-driven cuisine, his modern interpretation of classic techniques, and his unwavering commitment to culinary education and professional excellence. A World Certified Master Chef, Certified Executive Chef, Fellow of the American Academy of Chefs, and an
inaugural inductee into the Culinary Hall of Fame by Club & Resort Chef and Chef to Chef, Chef Recher’s career reflects a lifelong dedication to craftsmanship and mentorship. His culinary philosophy blends respect for tradition with innovation and global influence—emphasizing balance, simplicity, and
seasonality in every dish. Chef Recher has proudly represented the United States on the world stage as a two-time member of the
U.S. National Culinary Olympic Team, a competitor in the Global Chef’s Challenge World Championship, and a certified culinary competition judge. He is also a recipient of the prestigious National Chef Professionalism Award from the American Culinary Federation, recognizing his leadership, service, and
contributions to advancing the profession.
Before joining Mediterra, Chef Recher held executive roles with several nationally acclaimed Platinum Clubs, including Army Navy Country Club in Washington, D.C., Quail West Golf & Country Club, and Frenchman’s Creek Beach & Country Club. His early career included leadership positions with Hyatt,
Hilton, the Doyle Hotel Group, and the historic Madison Hotel in Washington, D.C. Beyond the kitchen, Chef Recher is a passionate advocate for education and mentorship within the hospitality industry. He actively supports the growth and professional development of chefs through his involvement with the American Culinary Federation (ACF), the Club Management Association of America (CMAA), and through speaking engagements, panels, and podcasts that promote the future of culinary leadership. Originally from Chicago and raised in Westchester County, New York, Chef Recher now calls Naples, Florida home, where he lives with his wife and their son. He also has two older sons in the Baltimore area.
When not in the kitchen, he enjoys cooking with family, traveling in search of culinary inspiration, diving, sailing, spearfishing, and cheering on his son’s many sports. Chef Recher continues to champion the craft of cooking, the culture of hospitality, and the next generation of culinary professionals—values that define both his leadership and his cuisine.

Special Announcement: Chef Zuromski will be inducted to the American Academy of
Chef’s AAC this year at the ACF National Convention. Great Honor and privilege to be
recognized by your peers. Walter Zuromski is the owner and Chief Culinary Officer of the Chef Services Group, Inc., Rotonda West, Florida. For the past 30 years, his company has provided consulting services to a wide variety of industry leading companies in both the food service and manufacturing
segments of the industry. He is a former Executive Committee Member, founding member and Lead Culinology Judge with the Research Chefs Association, where he was responsible for trademarking the founded profession of "Culinology" (the blending of food science and culinary arts). Walter is a Certified Executive Chef, Culinary Educator and Food Technologist working in these roles for a diverse consulting portfolio of Private Restaurant Developers, National Food
Service and Retail Chains in all segments that includes Industrial Ingredient Companies, USDA Manufacturers and Food Processors. Research Chef Zuromski is responsible for the
commercialization of food products for National retail supermarket chains in the refrigerated fresh and frozen food categories. He has directed major R&D projects for many of the leading food manufactures and ingredient companies that includes Spice, Flavor, Hydrocolloid, Starch, Cook Chill, Dressing, value added Seafood and USDA Meat Processors. His experience has
involved direct engagements with major chains Nationally and Internationally. Many of his products can be found on the shelves of many major US retailers which he has consulted to. A seasoned veteran of the kitchen, he is a highly successful Executive Chef, pastry chef and bread baker having worked in this capacity at luxury 4-star hotels and restaurants for over 26 years.
Research Chef Zuromski is committed to the advancement of the culinary profession and
remains an active certified culinary judge with the American Culinary Federation. Having judged high level professional and Jr culinary competitions across the country he is committed to the advancement of the Culinary R&D profession. He is very excited to be supporting the judging
for this year’s ACF Central Florida’s Chapter hot food competition in Orlando during the Florida Restaurant Show.