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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.
James Evangelinos
Executive Chef
With a deep understanding of The Lodge approach, Executive Chef James Evangelinos 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. After leading the kitchen at The Lodge James St, he is ready to showcase endless possibilities at The Lodge Little Collins reining in the title of Executive Chef of the group.
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.
