Fathoms Restaurant & Bar, formerly The Joint at Cape Harbour, is proud to introduce Fathoms’ new culinary dream team. The Joint’s original chef, Fabrice Deletrain, has been paired up with internationally renowned Chef Ben Voisin to introduce a fresh new menu that combines the best of the old favorites with the excitement of new international culinary sensations.
Timothy and Meredith Hoffman, owners of the newly launched Fathoms Restaurant & Bar, were so impressed with the former restaurant’s existing menu and popularity that they decided to make minimal changes, while elevating Chef Fabrice in his role at the restaurant. To bring a little more international flair, the Hoffmans flew in Executive Chef Ben Voisin from the Caribbean to complete Fathoms’ culinary dream team. Voisin is the executive chef of Montpelier Plantation and Beach, a Relais & Chateaux-member resort on the island of Nevis, also owned by the Hoffmans. The new menu and nightly specials at Fathoms Restaurant & Bar will have even more emphasis on fresh, innovative cuisine at a great value and price.
Fathom's OMG Waygu Burger and Tropical Tuna
Hoffman Holdings Group, LLC (HGH), has managed and operated the restaurant as The Joint since it purchased it in July, and reopened on Sept. 23 as Fathoms. Chef Fabrice was given the liberty to refine many of the old menu items while introducing new creations. Customers played a key role in what new menu items would be added to the menu, along with the traditional items they have come to love over the years.
In his expanded role at Fathoms, Chef Fabrice is now working to establish relationships with local growers and vendors in an effort to source seasonal ingredients from the bounty that Southwest Florida offers.
Voisin, who will travel between Florida and the Caribbean, will serve as culinary co-conspirator for Chef Fabrice, as well as mentor to the Fathoms staff. He is a classically French-trained chef whose experience includes being executive sous chef overseeing all 20 restaurants at the Hyatt Regency La Manga Club in Spain.
HGH CEO Timothy Hoffman said, “Chef Fabrice is one of the major assets in our long-term plan for what we’re trying to achieve at Fathoms, and one of the reasons acquiring The Joint was an easy decision for us. In collaboration with Chef Ben, our kitchen team is defining a new cutting edge cuisine for Cape Coral and we hope to generate a lot of buzz for all the wonderful businesses at The Marina at Cape Harbour.”