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About Tanya

Tanya Johnson was appointed as Assistant General Manager (Rooms Division) at The Cellars-Hohenort in 2020. She is a Hotel School graduate and comes with extensive industry experience spanning 17 years, including the past seven years as Executive Manager of Guest Relations at The Cape Grace. She’s been promoted to General Manager at The Cellars-Hohenort in October 2021.

Tanya Johnson

Oversees the day-to-day operations of the hotel

About Daniel

Daniel Blignaut trained at the Chef Training Innovation Academy Culinary School (CTIA) and has since enjoyed a successful career in the hospitality industry spanning more than a decade. Before his appointment as Executive Sous Chef at The Cellars-Hohenort Hotel & Spa in 2021, he was employed as Sous Chef at the prestigious Tswalu Kalahari Private Game Reserve. Other career highlights include experience gained as Sous Chef at both The Saxon Hotel and Shambala Private Game Reserve. As an entrepreneur, he worked as private chef for six years and successfully established a food technology company specialising in the development of Vegan products. Armed with solid experience and youthful passion, he’ll be taking charge of The Conservatory restaurant, and the kitchens catering for the hotel’s famous High Teas and Picnics, as well as the Wedding, Private Events and Conferencing venues.  

Daniel Blignaut


In charge of all culinary aspects of the restaurants at
The Cellars-Hohenort

About Naco

Naco Rautenbach brings a wealth of experience and an unwavering passion for the hospitality industry to his role as Assistant General Manager at The Cellars-Hohenort Hotel & Spa. With a career spanning over two decades, his journey in hospitality began in 2000 and has seen him notching up experience at other renowned establishments such as The Westcliff in Johannesburg, as well as The Vineyard Hotel, Winchester Mansions and TAJ in Cape Town. He is a natural hotelier with a keen interest in human development, technology and future living. He has
cultivated an impressive track record and believes in creating lasting memories for guests by surprising them with exceptional experiences. At The Cellars-Hohenort his
key responsibilities include the smooth running of the Food & Beverage department, as well as standing in for the General Manager on occasion.
His strengths lie in his affable nature, resilience, adaptability, and genuine care for people, with his vast experience and dedication making him an invaluable asset to the Liz McGrath

Naco Rautenbach

Ensures the smooth running of the hotel by managing all departments

About Daniel

Over the past few years, Daniel Britz has steadily climbed the career ladder at The Cellars-Hohenort & Spa, from his first position as Restaurant Manager, later to Banqueting Manager, and most recently, his promotion to Food & Beverage Manager. He comes with extensive experience gained in the hospitality industry in Cape Town since his first appointment at the Alphen Hotel. He then moved to the Double Tree by Hilton to be part of the opening team, before joining the Westin Hotel. After that he notched up five years at the Belmond Mount Nelson, before his first appointment by The Liz McGrath Collection in 2019. He loves interacting with people and treasures the rich history of The Cellars-Hohenort and its exquisite gardens. The food and beverage department is his passion, providing the opportunity to inspire his team to deliver attentive service and a top quality dining experience to all guests.

Daniel Britz
Food & Beverage Manager

Oversees the F&B and Banqueting operations of the Cellars-Hohenort Hotel.