Bruce Thomas Reinecke, 56, of Raleigh, died on July 4, 2018. Bruce was an American Culinary Federation Certified Executive Chef. He completed the American Culinary Federation apprenticeship program where he developed his skills under Chef John Sinkeldam. He was inducted into the American Academy of Chefs in 2013. This is the honor society of the ACF and represents the highest standards of professionalism in the organization, society and industry. Early in his career, he worked as the opening Executive Chef for the Sheraton Imperial Hotel in RTP. One of the youngest Executive Chefs in the business to accomplish this complex and huge of an opening. Bruce owned and operated his own restaurant in Angier, NC. For over 10 years the Crepe Myrtle Café served amazing fresh fast food. He was well received in the community and his restaurant was a success.
For the last fifteen years, he worked for Aramark as an industry chef, in both the business dining and hospital settings.
Bruce loved his family and was extremely proud of all his nieces and nephews, both blood and non- blood relations. UB to many, Aunt Bruce to others and Uncle Bruce. Bruce had an extended network of friends and he will be missed by many.
Bruce is survived by his wife, Mary H. Reinecke; father, Reverend Roderick L. Reinecke; mother, Carolyn E. Lee; brother, David S. Reinecke (Denise); and numerous nieces and nephews. He was preceded in death by two brothers, Michael T. Reinecke and John W. Reinecke.
A memorial service will be held on Saturday, July 14 at 2:00pm at Mitchell Funeral Home, 7209 Glenwood Ave., Raleigh, followed by a reception, also at the funeral home.
In lieu of flowers, please make donations to the Special Olympics (https://give.specialolympics.org), Chef and the Child Initiative (https://www.acfchefs.org) or the Autism Society of NC (https://www.autismsociety-nc.org/)
