Our Team

Executive Chef Jonathan Hoffmans


Born and raised in The Netherlands, Jonathan Haffmans began his classic French culinary training at ROC Zadkine Rotterdam, where he obtained a degree in culinary arts as well as restaurant and hotel management.  Upon graduation, Jonathan was recruited to work for Marriott International in the United States and around the Caribbean, in various front- and back-of-house food and beverage positions.  In 2002, Jonathan was asked to join Abigail Kirsch Culinary productions, one of Manhattan’s premier caterers, as executive sous chef.  While at Abigail Kirsch, Jonathan was trained by CCO Alison Awerbuch, James Beard award-winning chef and vice president of Les Dames d’Escoffier New York.  In 2004, Jonathan joined the New York Palace Hotel as senior sous chef.  From there, Jonathan moved to Cape Cod, Massachusetts to become the executive sous chef at the Chatham Bars Inn, where he assisted the executive chef in overseeing the hotel’s five restaurants, all private dining events, and weddings.  It was at Chatham Bars Inn where he eventually developed his restaurant Vers, featuring classic French and contemporary techniques while using the best local and seasonal ingredients available in and around Cape Cod.  He speaks five languages fluently and lives with his wife and two children in Harwich, Massachusetts.