The Lakes Entrance Bowls Club is entering a new chapter in 2026, with a new general manager and executive head chef aiming to refresh the venue and strengthen its connection with the local community.
New general manager Danny Zernich has been in the role for six weeks and said he had been warmly welcomed by staff, bowlers and the wider Lakes Entrance community.
Mr Zernich brings extensive hospitality experience to the role, having previously owned three well-known Melbourne venues — the Water Rat Hotel in South Melbourne, the Cherry Tree Hotel in Richmond and Molly Blooms in Port Melbourne — before moving into club management, most recently at Bellarine Peninsula Golf Club.
“I am really enjoying my move to the bowls club after Community Clubs Victoria made the suggestion,” Mr Zernich said.
“I’m not one to sit in an office. I like to be out in the real environment to see what could be better, happy to carry a plate and connect with the customers and the community.
“I still get a buzz out of customers saying they really enjoyed their visit.”
Mr Zernich said one of his priorities was building a strong local team and creating opportunities for staff development.
He also hopes to strengthen the club’s focus on local produce and suppliers.
“I think it is important to support local producers by using local ingredients including local coffee, local wines and local seafood,” he said.
“I’m a real foodie, so I’m enjoying the new chef’s honest food. Something as traditional as a roast — he uses bones to make the jus. Real food with real ingredients.”
The club’s new executive head chef, Wayne Seberry, moved to Lakes Entrance in 2024 to assist at the Waterwheel Tavern before deciding to stay in the region permanently.
“I just fell in love with the area and have been here ever since,” Mr Seberry said.
Mr Seberry joined the bowls club at the end of January and has since introduced a refreshed menu, with a new winter offering set to launch on June 1.
“It will probably include slow-cooked meals, as being Irish it is a bit of a specialty,” he said.
Mr Zernich said the team was focused on creating a welcoming and enjoyable experience for members and visitors alike.
“Personally, if I walk away in perhaps three years leaving the club in a better position and environment, a better structure and have created jobs for the staff’s future, I will be a happy person,” he said.
