Mike Braune

Mike Braune's culinary career began at 16 – cutting his teeth in kitchens around his hometown before pursuing a degree in Hospitality Management from East Carolina University and then a continued education at the French Culinary Institute (now the International Culinary Institute) in New York City. Over the next few years Mike would cook his way up and down the eastern seaboard, from a French bistro in the Hamptons to a AAA 4-Diamond restaurant in the Outer Banks. In 2009, after returning to Richmond, he cooked in the kitchens at Lemaire and Six Burner before landing at Secco Wine Bar – serving as Sous Chef to Tim Bereika before taking the helm as Executive Chef in 2013.