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In charge of managing
The Cellars-Hohenort and ensuring
100% guest satisfaction.

Dominic Prendergast

GENERAL MANAGER gm@cellars-hohenort.co.za

About Dominic

Dominic is a highly experienced hospitality veteran, who gained a large degree of his early experience through Southern Sun and Holiday Inn, where he worked his way up to Deputy General Manager. In 1997 he was hired as the Opening General Manager of Cape Manor Hotel, now part of Premier hotels. Following a four-year break from hotel management he returned to the industry in 2005, first as Regional Operations Manager of Faircity Hotels in Cape Town, and then, five years later, as General Manager of Protea Hotel (now Protea by Marriott) Richards Bay Waterfront.

In 2014 he joined Stellar Hospitality as General Manager, working in Ghana for a year. He moved to The Cellars-Hohenort in September 2015. Dominic believes that being a successful Hotel Manager is a very dynamic process that requires knowledge, authenticity and innovation. His first and foremost priority is ensuring guests’ comfort and enjoyment: ‘I want the hotel to reflect the essence and spirit of the Constantia Valley – through our staff, the physical product and the guest experience.’

Works closely with General
Manager Dominic Prendergast in
overseeing general operations

Angie Swail

DEPUTY GENERAL MANAGER angie@cellars-hohenort.co.za

About Angie

Angie is a longstanding family member of The Cellars-Hohenort, having been with the hotel since 1992. She started as a waitress before moving into various different roles, which allowed her to learn the ins and outs of the hotel industry in general, and of The Cellars-Hohenort in particular. Her career also included a stint working at The Palace Hotel in Gstaad, which she describes as a career highlight. Calm, considerate and ready to face any challenge that comes her way, she oversees the general operations of the hotel, and loves meeting and working with people from diverse backgrounds.

Group Chef of
The Collection by Liz McGrath’s
four restaurants

Peter Templehoff


About Paul

Trained in South Africa and the kitchens of Quo Vadis, Zafferano and Hambleton Hall in the UK, Peter Tempelhoff brings with him a vast amount of culinary expertise.

Upon his return to the Cape, Peter guided The Restaurant at Grande Provence into the Eat Out Top 10 list, before joining The Collection by Liz McGrath as Group Chef in 2008 – heading up four restaurants at three five-star Relais and Châteaux hotels. Peter successfully relaunched the Greenhouse restaurant at The Cellars-Hohenort in September 2015, and in October 2016 opened Origins at The Marine in Hermanus.

At the heart of his food philosophy lies the continuous exploration and re-imagination of South African food - lending distinctive, memorable personalities to each of The Collection’s restaurants, without overcomplicating matters in the process.

Peter has won numerous awards throughout his career, including ‘London Top Table’ (ES Magazine, UK, 2005), ‘Sunday Times Chef of the Year 2007’, ‘Franschhoek Life Chef of 2007’, ‘Relais & Châteaux Grand Chef’ and ‘Relais & Châteaux Future Leader in the field of cuisine’ in 2011.

With Peter at its helm, Greenhouse has ranked as one of the Top 10 Restaurants in the country by the prestigious ‘Eat Out Mercedes-Benz Restaurant Awards’ for eight years running.

In charge of all culinary
aspects at The Conservatory
& Martini Bar

Paul Nash

HEAD CHEFchefs@cellars-hohenort.co.za

About Peter

Paul joined The Cellars-Hohenort in May 2017, following an already illustrious career both in South Africa and Germany. Following initial career milestones at The Collection’s The Marine in Hermanus, Two Oceans restaurant at Cape Point, Buitenverwachting Estate in Stellenbosch, and The Collection’s The Plettenberg, he decided to move to Germany in 2005. For the next seven years, Paul climbed the ranks of some of Germany’s finest culinary establishments, including the Michelin-starred Schloß Eberstein where, under Executive Chef Bert Warner, he served many celebrities, dignitaries and heads of state. Upon his return to South Africa in 2012 he was promoted to Executive Chef at The Roundhouse, before moving first to Boschendal Wine Estate and then Seascape Group, where he worked as Group Executive Chef. Passionate about quality ingredients and beautifully presented food, Paul loves the variety his new position – overseeing all aspects of The Conservatory and Martini Bar, as well as banqueting, weddings and conferences.

Manages the front office
team and handles
guest requests

Rory Hine

FRONT OFFICE MANAGER fomanager@cellars-hohenort.co.za

About Rory

Rory joined The Cellars-Hohenort as Front Office Manager in January 2017. He began his hospitality career at Spier Wine Estate in 2010, initially as Night Manager before being promoted twice, first to Duty Manager and then Front Office Manager. In his current role at The Cellars-Hohenort, Rory manages a team of 12 and takes pride in making sure that guests have the best possible stay at the hotel. He oversees check-ins and check-outs, and ensures that all guest requests are dealt with timeously, efficiently and professionally. For him, the biggest reward is to see guests happy and enjoying their stay.

Provides memorable
guest service experiences
that have a lasting impact.

Candice Grobbelaar

GUEST RELATIONS MANAGER guestrelations@cellars-hohenort.co.za

About Candice

Candice joined the Cellars-Hohenort family in April 2017, following a successful nine-year career trajectory at The Twelve Apostles Hotel and Spa, where she started as a hotel school trainee. On completion of her internship she was appointed as a Guest Liaison Officer in 2009 and was subsequently promoted several times – first to Assistant Guest Relations Manager in 2012, then Guest Relations Manager that same year, and finally Front Desk Manager in 2016. In her new position at The Cellars-Hohenort, Candice is responsible for providing upscale, professional and unforgettable guest service experiences, not only actioning guests’ requirements, but also anticipating their unstated needs and wishes.

Running the food &
beverage department and team
effectively and efficiently.

Sean Hall

FOOD & BEVERAGE MANAGER fbmanager@cellars-hohenort.co.za

About Sean

Sean worked as Food and Beverage Operations Manager at the Protea Hotel Fire and Ice! in Cape Town for three years before joining The Cellars-Hohenort in May 2016. Showing promise from a young age, in 2010 he was chosen for a fast-track management programme within the Three Cities Group at the Riverside Hotel & Spa in Durban. At The Cellars-Hohenort, he is in charge of making sure that the food and beverage department is running efficiently and profitably, and that his team is continuously providing the excellent five-star service and offering that the hotel is renowned for. Sean loves reaching targets, but takes a calm approach and is a good listener.

An experienced
horticulturist with a
passion for historical gardens

Leigh-Ann Louw

GARDENS MANAGER leigh-annl@servest.co.za

About Leigh-Ann

Leigh-Ann, who has a National Diploma in Landscape Technology, has over 10 years experience working in the Landscape and Horticultural Industry. She worked as a Horticulturist at the Century City Property Owners Association from 2008 until joining The Cellars-Hohenort in July 2016 – her first job in the hospitality industry and an exciting new chapter in her career. In her new role, Leigh-Ann manages a passionate team and is in charge of The Cellars-Hohenort’s award-winning gardens, including a Rose Garden, Herb, Vegetable and Citrus Tree Gardens, and a structured garden with a water feature. Her responsibilities include the establishment of landscape, gardens and ground maintenance service strategies, and the implementation and effective management of garden systems. A real outdoor girl, Leigh-Ann loves witnessing the transformation of each garden throughout the seasons, and enjoys watching the chefs of The Conservatory and Greenhouse ‘invade’ the gardens to pick fresh ingredients for the day’s menu.