About Fathoms
Fathoms Restaurant & Bar was born from a shared vision and a deep love for hospitality, food, and the Cape Coral waterfront. Originally known as The Joint at Cape Harbour, the restaurant was reimagined when Tim and Meredith Hoffman, seasoned hospitality entrepreneurs, saw the opportunity to create something lasting rooted in place yet elevated in experience.
In partnership with Chef Benjamin Voisin and Valeria Zanella Voisin, Tim CEO and Meredith CFO renamed the restaurant Fathoms, a nod to the marina setting and the depth of flavor, culture, and community they aimed to bring to the table. Together, they blended international culinary expertise with local inspiration, transforming the space into a welcoming waterfront destination.
Today, Fathoms continues to honor its roots while looking ahead, celebrating the people, flavors, and waterfront lifestyle that make Cape Harbour so special, while the management group continues to grow its love and passion for Cape Coral and the surrounding community by expanding the local dining scene with beloved concepts such as The French Press Coffee Shop, Gather and Next Door at Tarpon Point Marina, and their unique catering company, Black Salt Culinary. to lear more visit www.hgh-llc.com
Kathy Stephan
Operational Manager
Kathy Stephan is the Restaurant Operations Manager for Fathoms The french press Gather and next Door in Cape Coral, Florida. With extensive experience in hospitality and restaurant management, Kathy brings a wealth of knowledge in operations, team leadership, and guest service. She oversees day-to-day restaurant operations, ensuring that every guest enjoys a seamless dining experience from the moment they arrive while supporting her staff.
Known for her attention to detail and dedication to excellence, Kathy works closely with the culinary and front-of-house teams to maintain high standards of service, quality, and consistency. Her leadership has been instrumental in shaping Fathoms, The French Press, Gather and Next Door into premier destinations in Cape Coral, where locals and visitors alike can enjoy exceptional food, welcoming service, and a memorable waterfront atmosphere.
Outside of the restaurant, Kathy is passionate about mentoring her team, fostering a positive work culture, and creating experiences that make every guest feel valued and at home.
Email:
kathy@hgh–llc.com
Phone:
+1 (239) 673-9939
Amber Blanchard
General Manager
Amber Blanchard brings passion, professionalism, and a warm hospitality touch to our team as Restaurant Manager. With years of experience in the hospitality industry, Amber is dedicated to creating memorable dining experiences for every guest, ensuring top-notch service, seamless operations, and a welcoming atmosphere. Her leadership style blends attention to detail with a friendly, approachable demeanor, making both guests and staff feel valued. Amber’s commitment to excellence and love for the culinary world shines through in every aspect of the restaurant, from daily service to special events.
Email:
manager@hgh-llc.com
phone number
239-542-0123
Chef Ben
Executive Chefs
Born in Le Mans and raised in Bordeaux, developed his passion for quality food and hospitality at an early age. He trained in Bordeaux and continued his culinary education at Park Hyatt Beaver Creek Resort & Spa in Colorado before returning to Europe as Executive Sous Chef at Hyatt Regency La Manga Club in Spain.In 2011, he became Executive Chef at Montpelier Plantation & Beach, a Relais & Châteaux property in the Caribbean, refining his ingredient-forward approach. He later relocated to Southwest Florida, where he helped open Fathoms Restaurant & Bar, The French Press, Gather at Tarpon Point Marina, and Next Door, an intimate restaurant focused on fresh, house-made pasta.Chef Ben is also the co-founder of Black Salt Culinary, an upscale catering company delivering refined, personalized menus for events of all sizes.
Email:
ben@hgh-llc.com
Chef Fabrice Deletrain
Chefs
Chef Fabrice Deletrain had a head start when it came to considering his career. Born and raised in Paris “The City of Light”, he represents the third generation of chefs in his Parisian family. His first culinary job was as an apprentice at L’heure Gourmande, a small restaurant one block from his childhood apartment. In 1997, he expanded his culinary skills while employed at Les Bookinistes, a renowned Guy Savoy Restaurant. In 1999 he worked at Le Bistro de L’Etoile, another well-known Guy Savoy Restaurant located near the world-famous Champs-Elysées.
After his extensive training, Chef Fabrice took a lifetime opportunity in 2001 and moved to the United States, opening as a sous-chef at La Brasserie in Fort Myers Florida. In 2007 he started as sous-chef at The Joint in Cape Coral and was soon promoted to Chef de Cuisine one year later.
In July 2014, The Joint was sold and subsequently re-opened as Fathoms Restaurant & Bar, where Chef Fabrice partnered up in the kitchen with French Chef Benjamin Voisin. They continued their culinary partnership in 2015 when the pair established Black Salt Culinary, an upscale catering company that focuses on a combination of fine dining and culinary art that satisfies each individual client’s wishes.
Chef Fabrice is also part of the 4th entrepreneurship from the partners who brought Fathoms Restaurant & Bar and The French Press to Cape Harbour Marina in Cape Coral. Gather, located at Tarpon Point Marina, opened in 2017 and is the new waterfront dining concept, a modern and chic restaurant that offers a stylish Mediterranean-based menu and craft cocktail bar.
ABOUT US
Chef Fabrice Deletrain
Chef Fabrice Deletrain had a head start when it came to considering his career. Born and raised in Paris “The City of Light”, he represents the third generation of chefs in his Parisian family. His first culinary job was as an apprentice at L’heure Gourmande, a small restaurant one block from his childhood apartment. In 1997, he expanded his culinary skills while employed at Les Bookinistes, a renowned Guy Savoy Restaurant. In 1999 he worked at Le Bistro de L’Etoile, another well-known Guy Savoy Restaurant located near the world-famous Champs-Elysées.
After his extensive training, Chef Fabrice took a lifetime opportunity in 2001 and moved to the United States, opening as a sous-chef at La Brasserie in Fort Myers Florida. In 2007 he started as sous-chef at The Joint in Cape Coral and was soon promoted to Chef de Cuisine one year later.
In July 2014, The Joint was sold and subsequently re-opened as Fathoms Restaurant & Bar, where Chef Fabrice partnered up in the kitchen with French Chef Benjamin Voisin. They continued their culinary partnership in 2015 when the pair established Black Salt Culinary, an upscale catering company that focuses on a combination of fine dining and culinary art that satisfies each individual client’s wishes.
Chef Fabrice is also part of the 4th entrepreneurship from the partners who brought Fathoms Restaurant & Bar and The French Press to Cape Harbour Marina in Cape Coral. Gather, located at Tarpon Point Marina, opened in 2017 and is the new waterfront dining concept, a modern and chic restaurant that offers a stylish Mediterranean-based menu and craft cocktail bar.
ABOUT US
CHEF BEN VOISIN
Originally from Le Mans, a small city near Paris, Chef Benjamin Voisin moved to Bordeaux to follow his passion in culinary and hospitality management. During this time, he participated in a year-long training program in Colorado at the Park Hyatt Beaver Creek Resort and Spa, and upon his return to the Hyatt Regency La Manga Club located in Murcia, Spain, he was soon promoted to Executive Sous Chef overseeing all twenty of their restaurants.
In November 2011, Ben moved to the island of Nevis in the Caribbean to become the Executive Chef at Montpelier Plantation & Beach, a member of the renowned Relais & Châteaux group whose membership features some of the best chefs in the world. After gaining three years’ experience at this prestigious Relais & Chateaux property, Chef Ben moved with his wife Valeria to Florida, the two partnering with Timothy and Meredith Hoffman in opening Fathoms Restaurant & Bar and The French Press coffee shop and bakery. He joined Chef Fabrice Deletrain in the kitchen at Fathoms. Chef Ben aims to use the freshest ingredients, including freshly caught fish and locally grown fruit and vegetables, and transform them into amazing dishes. In late 2017, the four partners decided to open a new modern and chic restaurant, Gather, in Tarpon Point Marina, Cape Coral. Alongside the same management team from Fathoms Restaurant & Bar, The French Press and Black Salt Culinary, Ben helped create one of the most unique and stylish waterfront restaurants in the Cape.
Meet
Our Team
Amber Blanchard
General Manager
Amber Blanchard brings passion, professionalism, and a warm hospitality touch to our team as Restaurant Manager. With years of experience in the hospitality industry, Amber is dedicated to creating memorable dining experiences for every guest, ensuring top-notch service, seamless operations, and a welcoming atmosphere. Her leadership style blends attention to detail with a friendly, approachable demeanor, making both guests and staff feel valued. Amber’s commitment to excellence and love for the culinary world shines through in every aspect of the restaurant, from daily service to special events.
Email:
manager@hgh-llc.com
phone number
239-542-0123
Chef Ben
Executive Chefs
Born in Le Mans and raised in Bordeaux, developed his passion for quality food and hospitality at an early age. He trained in Bordeaux and continued his culinary education at Park Hyatt Beaver Creek Resort & Spa in Colorado before returning to Europe as Executive Sous Chef at Hyatt Regency La Manga Club in Spain.In 2011, he became Executive Chef at Montpelier Plantation & Beach, a Relais & Châteaux property in the Caribbean, refining his ingredient-forward approach. He later relocated to Southwest Florida, where he helped open Fathoms Restaurant & Bar, The French Press, Gather at Tarpon Point Marina, and Next Door, an intimate restaurant focused on fresh, house-made pasta.Chef Ben is also the co-founder of Black Salt Culinary, an upscale catering company delivering refined, personalized menus for events of all sizes.
Email:
ben@hgh-llc.com
Kathy Stephan
Operational Manager
Kathy Stephan is the Restaurant Operations Manager for Fathoms The french press Gather and next Door in Cape Coral, Florida. With extensive experience in hospitality and restaurant management, Kathy brings a wealth of knowledge in operations, team leadership, and guest service. She oversees day-to-day restaurant operations, ensuring that every guest enjoys a seamless dining experience from the moment they arrive while supporting her staff.
Known for her attention to detail and dedication to excellence, Kathy works closely with the culinary and front-of-house teams to maintain high standards of service, quality, and consistency. Her leadership has been instrumental in shaping Fathoms, The French Press, Gather and Next Door into premier destinations in Cape Coral, where locals and visitors alike can enjoy exceptional food, welcoming service, and a memorable waterfront atmosphere.
Outside of the restaurant, Kathy is passionate about mentoring her team, fostering a positive work culture, and creating experiences that make every guest feel valued and at home.
