After a Covid-interupted start for Sebel Yarrawonga - which opened in late 2020 - Matt Serpell is keen to ramp up events for those from near and far at the boutique hotel.
Sebel Yarrawonga’s newly appointed Conference and Events Business Development Manager is settling into his role and is excited about the potential of introducing the boutique hotel on the banks of Lake Mulwala to new visitors, from near and far.
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After 20 years living in corporate relations in Melbourne, the past 10 working in new business development, Matt Serpell has followed family in relocating to Yarrawonga where he is excited about bringing the four-and-a-half-star venue to new audiences via his newly created role.
Mr Serpell said it was a unique destination with hotels of that calibre typically located in metropolitan areas.
“You don’t really get a venue like this in the country and with a view like this,” he said, indicating the peaceful waters of Lake Mulwala visible throughout the hotel.
“We’re looking to partner with people, businesses and corporates to create amazing events here.
“The hotel has been somewhat dormant (since opening its doors at the start of the Covid pandemic in 2020) so we’re really looking at opening this space, and working with partners like council and local business to drive that.
“We want to make it a destination for locals as well as clients from southern NSW, Canberra and Melbourne.
“We’re excited about what we could do – it should be a lot of fun.”
In addition to making Sebel a tourist hotspot for the region, the hotel is also looking to enhance its ties with the local community – most recently hosting several hundred for a Mother’s Day banquet.
A big part of that push will be highlighting the hotel’s dining options – the Stock and Barrel bar bistro and Elizabeth’s fine dining restaurant.
Executive chef Kim Fitzpatrick, who was born and raised in Cobram, but has worked in Yarrawonga since 2017, leads a team of 25 including nine chefs and has just released a winter menu with a big focus on local produce – such as Kinross Lamb, Murray Valley Pork, Rich Glen olive oils and Midland Fresh fruit and vegetables, as well as wines from local producers.
“It’s all part of building up our community connections, so locals can come out and not feel like strangers,” she said.
The executive chef, who took a backward step from a head chef role to join Sebel two-and-a-half-years ago as a chef de partie, and rose through the ranks, is also keen for locals to experience the attention to detail the kitchen prides itself on.
“Everything here is handmade from scratch, which is extremely rare, especially in a country town,” she said.
“We also do a lot of sous vide, cooking at low temperatures in a water bath.
“Personally, I have grown and learnt so much here over two-and-a-half years – as a chef, you crave to work in an establishment like this.”
Born and raised in Cobram, and living in Yarrawonga since 2017, executive chef Kim Fitzpatrick is driving a passionate team in Sebel’s kitchen.
