When Natalie Schoonbee-Rozentvaig joined City Lodge Hotels in April 2024 as Executive Chef of the elegant, upmarket Courtyard Hotel Waterfall City, she brought with her a wealth of experience from both local and international work and travel.

A graduate of Cape Town’s prestigious Silwood School of Cookery, Natalie’s culinary foundation is rooted in a rustic and creative style that emphasises sustainability and authenticity. She has resort, lodge, restaurant, and hotel experience, and was appointed Sous Chef by age 20, Head Chef by 23, and Executive Chef by 25. She’s worked with some of the greatest local chefs, including Scott Kirton, Luke Dale-Roberts, Peter Tempelhoff and Neil Perry, and has had the pleasure of cooking for numerous celebrities.

She says of her culinary heritage, “I grew up traveling the world with my family due to the nomadic nature of my father’s work. At 30, I have seen more countries than years, and still enjoy travelling as much as I did as a child. As a result, I have travelled widely for my work,” she says. “My favourite cuisine will always be French; however, I can’t resist taking an eclectic mix of international cuisines and coming up with fusion dishes.

Tasked with refreshing the food and beverage direction of the group’s flagship hotel in Waterfall City in Midrand, Johannesburg, Natalie has launched an exciting new menu for the main restaurant, The Protea, located on the ground floor and featuring a range of comfortable seating configurations and original protea flower wall sculpture and themed décor. The in-room dining menu is a shortened version of The Protea offering. Later this year, she will unveil her culinary vision for The Highline gourmet lounge on the ninth floor, known for spectacular views across the city.

“I turn to art and the artistry of cooking when it comes to personal expression, and try to keep dishes close to the source and sustainable, wholesome and nutrient-dense,” she explains. “However, some of my dishes are pure indulgence – there’s room for that too! – showcasing my favourite ingredients: butter, cream, cheese, and chocolate.”