Culinary Expertise

Chef René Bajeux and Chef Billy Kistler's expertise and credentials take Reunion Golf & Country Club to a higher standard of excellence with new concepts and menus. 

Chef René Bajeux comes to Reunion from New Orleans where he was the Executive Corporate Chef for all four restaurants with the Dickie Brennan Group. He is widely known as one of the greatest French Chefs to ever work in New Orleans. Chef René is also one of only a handful of chefs in the United States to earn the prestigious designation of French Master Chef.

Chef René was born and raised in Alsace-Lorraine, France and brings expertise and experience from around the world. He spent his early career in Montreal, working at some of the city's finest restaurants, and then moved to Maui, where he worked as executive chef of the Four Seasons Resort, eventually relocating to the Four Seasons Beverly Hills in the same position. His time in New Orleans began working as Executive Chef at the city's venerable Windsor Court Hotel, overseeing its fine dining venue, The Grill Room, Louisiana's only Mobil Five-Star and AAA Five Diamond restaurant. Throughout his more than three-decade culinary career, René has accrued numerous accolades for his classic culinary approach, among them Esquire magazine's "Best New Restaurants," "Chef of the Year" from the American Tasting Institute; and inclusion among "America's Top Tables," Gourmet magazine.

He has hosted many dinners at The James Beard House in New York City and was designated "Outstanding Member, 1997-2000" by The James Beard Foundation. "Chef René's impeccable credentials, creativity and tireless work ethic will be essential to achieving our goal of exceeding member expectations at Reunion," said Casey Smith, General Manager. "He has an impressive track record in the culinary and hospitality industries, and we are very proud to have René join our team and lead our culinary operation. This is a monumental time for our club and Chef René will have an incredible opportunity with us opening our brand new 33,000 square foot clubhouse with multiple dining venues and banquet space."

Executive Sous Chef, William “Billy” Kistler, former Executive Chef at Troon-owned and managed NorthRiver Yacht Club, compliments this culinary team by bringing his experience in fine dining, large, upscale weddings and corporate events, engaging cooking classes and uniquely intriguing member events and socials. Chef Kistler was also the Executive Sous Chef at The Kiawah Island Club, the private property owners club on the Kiawah Island Resort in South Carolina, where he worked alongside Executive Chefs Doug Blair, Paul Tinsley and consulting Chef Tom Colicchio, owner of Craft Restaurants and judge on Top Chef. Chef Kistler also worked as a Sous Chef for Master Chef Tom Catherall in Atlanta, Georgia.