Chef Braun has previously worked with entrepreneur, Cameron Mitchell. The two traveled the United States for several years, sampling some of our countries finest restaurants. Braun worked as both an Executive and Corporate Chef, while the company opened fourteen restaurants in six years. The restaurants ranging from Italian, an American Bistro, a steakhouse, fish market, and even an upscale diner.

Chef Braun is also skilled in “spontaneity cuisine” which is a concept of constructing exquisite dishes spontaneously. Braun learned this skill while working for “Rigsby Cuisine Volatile” in Columbus Ohio. You will find this great talent with the nightly specials Island Café has to offer.

After several years of travel and working with Cameron Mitchell, Chef Braun decided to move on to Blu-Fusion Restaurant in Marco Island FL. At Blu-Fusion he worked with fusion style cooking, which is the natural progression of flavors introduced to food.

Currently Chef Braun has moved to the Island Café, bringing with him his years of experience. Island Café has made no changes to their French Cuisine Menu. Chef Braun is currently introducing nightly specials of both French Cuisine and some of his favorite fresh seafood dishes. Come taste the Pan Seared Yellowtail Snapper served with hazelnut Beurre de Noisette, or the fresh fish crusted with horseradish and bread crumbs served atop green onion mashed potatoes. Or Chef Braun’s favorite, Sautéed Grouper with lump blue crab meat and lemon caper butter sauce.

Our Staff