About Cook & Brown
As one of the major metropolitan cities in the Northeast, Providence has begun to come out of the woodwork and into it's own with respect to it's culinary diversity.With the resurgence of the local and national economy, Cook & Brown is proud to be able to offer the local community of increasingly knowledgeable and sophisticated diners a new and exceptional restaurant concept. We are driven by our desire to provide refined cuisine at an accessible price point with warm and welcoming yet professional service. With a focus on New England seasonality we will work tirelessly to procure the best ingredients from local farmers, fishermen, ranchers and food artisans. Combined with precise European technique the food will have a rustic, country-style essence yet will be carefully presented in a refined manner. The food will be paired with esoteric old world wines as well as handcrafted cocktails and small batch beers. The restaurant will offer a full bar menu as well as a traditional a la carte menu offered both in the dining room and bar area. In the future, Cook & Brown will also be open for brunch Saturday and Sunday, providing a new option for local merchants and residents to have a quick bite, or for those wishing to relax and enjoy a leisurely weekend meal. By integrating the restaurant into the community at large we hope to become a fixture in the landscape of Providence for years to come, a destination for locals and visitors alike. The overall vision for Cook & Brown is to complete this dining experience by providing an atmosphere that is comfortable and homey so that each diner will leave with the feeling that they have just been to a dinner party in the home of a dear friend.
About Nemo
As proprietor and head chef, Nemo Bolin brings 15 years of restaurant experience to Cook & Brown. He began his career at L'Etoile restaurant on Martha's Vineyard, a French inspired fine dining establishment inside of a Relais and Chateau property. It was there, in his formative restaurant years, that he developed a love for the business and began honing his skills as a cook. After graduating from Union College with a B.A. in English Literature he realized his true passion was cooking and he subsequently enrolled in culinary school in Boston, MA. Since that time he has worked in some of the most highly regarded restaurants in Boston (No. 9 Park, Locke-Ober, Craigie St. Bistrot) and San Francisco (Rubicon, Chez Papa Resto). In addition he has worked in other areas of the food, hospitality and service industries to increase his knowledge and skill in all facets of restaurant management. These include managing a boutique wine store, baking and overseeing all kitchen staff at an American-style bakery and working as a production chef for a large catering company.
About Jenny
Jennifer has worked in the administrative field for over 10 years and has an intricate knowledge of the inner workings of a small business. She has an impeccable eye for detail and organization, which she has used time and again to streamline the businesses for which she has worked. It isthis keen business sense, along with her natural people skills, which makes her perfect for balancing the day-to-day operations of a restaurant. She cites her experiences traveling throughout the world and experiencing hospitality in other countries as a major influence in her life. From her travels she has gained a keen understanding of what makes a guest feel welcome and taken care of in a dining experience. As business manager she will work in conjunction with the front and back of the house to make sure each guest has a seamless experience all the while keeping an eye on the bottom line.
