It’s a good news, oh darn kind of announcement. Island guy Nemo Bolin was recently nominated by Food and Wine Magazine for best new chef in New England. That’s fantastic news for Mr. Bolin. He can add this to his budding trophy case of tributes. Last March his restaurant, Cook and Brown, was chosen by Esquire as one of the top 20 new restaurants in the country. In November he was given the Golden Plate award by television’s Billy Costa.

So what’s the problem? Well, his restaurant is located in Providence, Rhode Island, not here on the Island.

But Providence is not far away, just 76.4 miles or so from Woods Hole. And when the fast ferry is in service, it’s just a quick trip across the Sound. It will be worth the trip.

Mr. Bolin cut his teeth, not to mention a few vegetables, at l’étoile restaurant on the Island. He took a slight detour in college and majored in English literature. However, the tale he wanted to tell involved ingredients, not words.

He went back to the classroom, enrolling in culinary school in Boston. Then he went to work for top-of-the-line restaurants like No. 9 Park, Locke-Ober, Craigie St. Bistro in Boston and Rubicon amd Chez Papa Resto in San Francisco.

So we can count ourselves lucky, after-all, that Mr. Bolin didn’t settle down in California.

For more information, including Cook and Brown’s menu, visit their Web site at cookandbrown.com.

Better yet, treat yourself and book a reservation.