Scott Lord brings a wealth of industry knowledge and expertise to Commune Group as Executive Chef of New Quarter and Moonhouse. His expansive culinary career began long before, following stints at multiple Melbourne institutions, including Sunda Dining, Cumulus Inc. and Dunedin’s Pier 24. At Commune, Scott showcases his exceptional understanding of championing authentic ingredients with familiar techniques and flavours, and delivering refined and inventive dishes that draw on his previous cooking experiences of South-east Asian, Northeast Asian and European cuisine. Born in Dunedin, New Zealand, Scott’s appreciation for food started in childhood, when he eagerly cooked for his family.

Determined to turn his passion into a career, he followed his high school teacher’s advice and pursued hospitality. After years of working under various chefs, he joined the multi-award-winning restaurant, Pier 24, as Chef de Partie, working alongside the esteemed Michael Coughlin. Scott moved to Melbourne in 2015, where he took on the role of Chef de Partie at the bustling Cumulus Inc., before joining Commune Group’s modern Japanese restaurant, Tokyo Tina, as Head Chef. For two years, he brought his left-of-centre approach to Japanese dining, placing emphasis on sourcing local and unusual ingredients.

In 2018, Scott joined the south-eastern family, Sunda Dining, as Sous Chef before reuniting with Commune Group where he stepped up to the role of Head Chef at New Quarter, changing up its offering to focus on Neo-Vietnamese. Scott led the kitchen team, bringing his modern interpretation of some favourite Vietnamese hits such as banh mi finger, beef tartare and duck floss noodles. In 2022, Scott assisted Commune Group in launching Moonhouse, its newest restaurant in Balaclava, bringing Chinese cuisine to a bistro setting. His dedicated commitment to the restaurant group saw him promoted to Executive Chef of both New Quarter and Moonhouse.