Q. Could you briefly introduce yourself?
Hello, I began my career working in the wine and liquor distribution industry in Korea, where I first started studying wine. During meetings with overseas buyers, I often saw a junior colleague handling all the English interpretation, and that made me realize just how important English was. I decided to put my four-year career on hold and went to the United States to study English. There, I didn’t just learn the language—I experienced life abroad in a whole new way, and it completely changed the direction of my life.
Q. After returning from the U.S., why did you choose Australia for your Working Holiday?
My desire to live overseas never really faded. I came to Brisbane with one clear goal: to work at an Australian wine shop for at least six months and learn how to explain wine in English.
Q. What was your very first job like?
In my very first week in Australia, I got a call from a wine shop in New Farm. But when I arrived for work, it turned out not to be the wine shop—it was the pub next door. Still, I worked until late night every day, learned about Australia’s drinking culture firsthand, and thanks to the fact that there wasn’t a single Korean staff member, my English improved rapidly.
Q. How did that experience help you grow?
Since I had come with the goal of working in wine, it was stressful when things didn’t go according to plan. But I learned to let go of perfectionism and instead learned how to endure. Looking back, I believe the experience I gained during that time became a far more valuable asset than money.
Q. You later worked at a restaurant near Melbourne, correct?
Yes. Through a friend’s introduction, I worked at a Top 5 wine-list restaurant in Greater Western, Victoria. Some guests would even show me photos of wines they had previously drunk and ask for recommendations. I was able to closely observe the fine-dining wine culture up close. Since it was a rural area, there wasn’t much to do in my spare time—but that allowed me to fully focus on studying wine.
Q. What are you doing now?
I am currently working as a Junior Sommelier at Golden Avenue in Brisbane City.
I did receive offers for higher positions, but I felt I still lacked the confidence to train staff in English, so I decided to continue gaining more experience. To me, being a sommelier is not just about explaining wine—it’s about reading the weather, the mood, and the atmosphere, and recommending the right drink to make the moment more enjoyable.
Q. Are there any Australian wines you would recommend?
Just because a wine is two or three times more expensive doesn’t mean it tastes two or three times better. For everyday wines that are easy to enjoy, I recommend Barossa Valley Shiraz or Cabernet Sauvignon in the $20–$40 range. These wines have the rich fruit flavors and tannins that many Koreans love.
Recently, Pinot Noir has been rapidly gaining popularity. Wines from Tasmania or the Mornington Peninsula are light yet complex in aroma, which makes them very appealing. They may feel a bit mild at first, but the more you drink them, the more you discover their delicate flavors. They also pair well with almost any food, which is why this style is currently receiving so much attention in Australia.
Q. Do you have any memorable mistakes or funny episodes from work?
The most unforgettable moment was when I served the wrong beer to a guest. A customer who had been sober for seven years ordered a non-alcoholic beer—but I accidentally brought a regular one. When he said, “Because of you, my seven years of sobriety just ended,” my blood ran cold. I apologized repeatedly and did my absolute best to take care of him, and thankfully, he laughed it off in the end and even left a tip.
Another funny moment was misunderstanding an order for “Coke No Sugar.” When people say it quickly, it sounds like “coconut sugar,” and at first, I had no idea what they were asking for.
Q. What advice would you give to those preparing for a Working Holiday?
I truly believe that there is no such thing as a failed Working Holiday. In the end, it’s the difference between regretting after trying and regretting without ever trying. Living alone taught me how hardworking I really am and what kind of survival skills I have. If you have the chance, I strongly encourage you to take the leap.
Q. Lastly, do you have a final message?
I am currently working at Golden Avenue on Mary Street in Brisbane, and I am the only Korean staff member there. If you ever visit, please come and say hello.
I’ll be happy to recommend a great glass of wine for you.
