After starting out behind the bar in a busy city restaurant, Alex didn’t initially plan a career in wine. What began as an interest in food and service quickly turned into a fascination with how wine shapes an experience, from pairing to storytelling.

Alex took their first formal steps by studying alongside full-time work, learning from mentors on the restaurant floor and through hands-on tastings. Progression came steadily, moving into junior sommelier roles before taking on responsibility for wine lists, supplier relationships and staff training.

Now working as a head sommelier, Alex describes the role as equal parts knowledge, communication and instinct. “You’re constantly learning,” they say. “Wine changes, people change, and that’s what keeps it exciting.

Key takeaway: There’s no single route into wine. Curiosity, practical experience and the willingness to learn on the job can open doors you didn’t expect.