Warrnambool restaurateur Dave Subasinghe has opened up about his personal journey from Sri Lanka to Australia, reflecting on the experiences that shaped his career and led him to establish Myrtle Bar & Kitchen, one of the city's well-known dining venues. His story highlights the dedication, resilience and community spirit required to build a successful hospitality business in regional Victoria.

Originally from Sri Lanka, Subasinghe moved to Australia in search of new opportunities and gradually built a career in the hospitality industry. Over the years, he developed extensive experience working in restaurants before deciding to open his own venue in Warrnambool. He said the decision was driven by a desire to create a welcoming space where people could enjoy quality food, drinks and genuine hospitality while feeling part of the local community.

As owner of Myrtle Bar & Kitchen, Subasinghe oversees the day-to-day operation of the business, balancing customer service, staff management and the constant challenges faced by the hospitality sector. Like many restaurant owners, he has navigated rising operating costs, workforce shortages and changing customer expectations while continuing to invest in delivering high-quality dining experiences. He believes consistency, teamwork and strong relationships with customers have been key to the restaurant's success.

Outside the restaurant, cricket has remained an important part of Subasinghe's life. Having grown up playing the sport in Sri Lanka, he continued his involvement after settling in Australia, using local cricket as a way to connect with people and become part of the Warrnambool community. He said sport helped him form lasting friendships and eased the transition to life in a new country.

Subasinghe also spoke about the rewards of living and working in regional Victoria. He praised Warrnambool's close-knit community, saying local residents have strongly supported his business since it opened. According to him, regional hospitality offers a unique opportunity to build meaningful relationships with customers, many of whom become regular visitors over time.

While acknowledging the pressures facing restaurants—including increasing food costs, wage expenses and economic uncertainty—Subasinghe remains optimistic about the future of the hospitality industry. He believes businesses that continue focusing on quality service, fresh ingredients and positive customer experiences will remain well positioned despite economic challenges.

He also encouraged aspiring hospitality professionals to be patient and committed, noting that success in the industry requires long hours, adaptability and a willingness to keep learning. For him, the greatest satisfaction comes from seeing customers enjoy memorable dining experiences and watching his team develop professionally.

Subasinghe's story reflects the important contribution migrant entrepreneurs continue to make across regional Australia. Through Myrtle Bar & Kitchen, he has not only established a successful business but also become an active member of the Warrnambool community, combining his passion for hospitality with a commitment to supporting local events, sport and regional life. As the hospitality sector continues evolving, he hopes to keep building on those connections while welcoming both locals and visitors to his restaurant.