News

The Liz McGrath Collection has announced the promotion of Tronette Dippenaar as Group Executive Chef; as well as Daniel Blignaut as Head Chef at The Cellars-Hohenort Hotel & Spa, its flagship 5-star hotel in Constantia (Cape Town). 

Tronette Dippenaar’s celebrated career has spread over 14 years within the Collection, having come up through the ranks and gaining experience working at each of the three sister-hotels. In her new role as Group Executive Chef, her duties include supporting the Head Chefs at The Cellars-Hohenort Hotel & Spa, The Marine Hotel, and The Plettenberg. 
 

Daniel Blignaut – Head Chef, The Cellars-Hohenort:

Blignaut trained at the Chef Training Innovation Academy Culinary School (CTIA) and has enjoyed a successful career in the hospitality industry for 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 is commitment to excellence in his new role at The Cellars-Hohenort Hotel & Spa. He will 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.