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Behind The Lodge
A collective of bold minds and refined palates, crafting experiences from Queenstown to Queensland.
At The Lodge, excellence is not just in the detail - it's in the people who bring it to life. Our team blends global recognition with deep regional roots, from kitchens to cellars and bars. United by a love of craft, provenance, and timeless hospitality, they shape the spririt of every Lodge experience.
Matt Lambert
Executive Chef
Michelin-starred and New Zealand-born, Matt Lambert brings global precision to local produce. After earning acclaim in New York at The Musket Room, he returned home to lead The Lodge Group's culinary direction. His cooking is grounded in seasonality, honesty and an instinct for balance - turning premium ingredients into quietly powerful plates.
James Evangelinos
Head Chef
Previously Head Chef at The Lodge James St in Brisbane, James now leads the kitchen at Little Collins. With a deep understanding of The Lodge approach, he brings consistency, finesse, and a sharp execution to every service. His style balances technique with warmth - delivering dishes that honour the menu's vision, showcase seasonal produce, and reflect the spirit of place. He's at the forefront of what's next for Melbourne.
Cameron Douglas
Master Sommelier
New Zealand's first and only Master Sommelier, Cameron Douglas, curates The Lodge's wine list with clarity, knowledge, and a deep respect for terroir. From Central Otago Pinot to emerging Australian vintages, every pairing is designed to elevate the experience - one glass at a time.
Matt Bax
Mixologist, Beverage & Experience
Melbourne-based Mixologist and creative force, Matt Bax has shaped some of Australia's most inventive drinking experiences. At The Lodge, his vision comes to life through bars that blend theatre and restraint - including our signature miniBAR at James St. With Little Collins, he creates a new expression of refined expertise.
