Chef Dale Reitzer began his cooking career in 1982. After graduating from Johnson and Wales University in 1989, he became chef of Alexander's in Norfolk, VA.
In 1990, Dale became the sous-chef at Windows on Urbanna and did short stints during winter months at nationally-acclaimed restaurants including Patina in Los Angeles for Chef Joachim Splichal.
In 1993 Dale became the Chef de Cuisine at the Frog and the Redneck in Richmond, VA, and in 1996 he moved to Atlanta to work with Chef Gunther Seeger at the Ritz-Carlton, Buckhead. He was the James Beard nominee, semi-finalist for Best Chef: Mid Atlantic 2010, 2011, 2012 and 2015 and Food and Wine Magazine America’s Best New Chef 1999.
Returning once again to Richmond in 1998, Dale and his wife, Aline, opened Acacia. Acacia’s menu takes advantage of the freshest, highest quality food the area has to offer; cooked with consideration and to perfection by the chef, with an emphasis on seafood and regional favorites.