Feeling a pull in a different direction within the world of wine? Perhaps you're a seasoned winemaker looking to delve into wine education, a sommelier yearning for vineyard management, or a marketing professional wanting to explore the intricacies of wine production. The wine industry offers a rich tapestry of opportunities; sometimes, a "side step" is the key to unlocking your true potential.
Join us for "Side Stepping: Changing Career Paths in the Wine Industry," a dynamic webinar designed to illuminate the possibilities and provide practical guidance for those seeking to pivot their careers within this fascinating field. Our guest speakers include Louis Schofield (wine retail to winemaking), Kayla Ford (hospitality to viticulture), Caitlin Davies (winemaking to research) and Bea Checkley (cellar door to wine sales).
LOUIS SCHOFIELD
Becoming a winemaker was never part of Louis Schofield's plan.
"There are enough people making shitty wine without me doing it too," he once said. He would know; Louis had plenty of exposure to wines of all kind after a decade earning his stripes in fine dining and high-end retail at places like Orana and East End Cellars. But something changed when Louis got to know a guy named Taras from Ochota Barrels, and before long, Taras had himself a new assistant winemaker and protégé. Taking what he had learned at Ochota Barrels, Louis launched Worlds Apart Wines with his wife, Hannah, in 2017. Their goal is simple: to make wine that is "eminently drinkable, sustainably produced and downright delicious." While they don't use any additives except minimal sulfur, they don’t get hung up on dogma.
“We’re trying to draw on the best parts of ‘natural wine’ and whatever it is you call the other kind of wine, to make wine that is pure, vibrant, speaks of place and variety but most importantly is yum.”
CAITLIN DAVIES
Caitlin holds a Bachelor of Health Science (Honours), a Master of Oenology, and a Diploma in Languages (French). Her experience spans winemaking, viticulture, wine laboratory management, and marketing and sales across leading wine regions in Australia, Canada’s Okanagan Valley, and Oregon, USA.
She participated in the 2023 Future Leaders program and recently concluded her role as the wine sector advisor with the Department of Primary Industries and Regions SA. Caitlin is now focused on advancing research commercialisation within the Australian Wine Research Institute (AWRI), contributing to the future resilience and competitiveness of the Australian wine sector.
BEA CHECKLEY
Bea started out in cellar door hospitality in the Hunter Valley and quickly found her place in the Australian Wine industry - where storytelling, shared experiences, and good wine come together.
Having moved to sunny Melbourne for a role with Joval Wine Group, Bea now combines her love of storytelling, spreadsheets, and good Chardonnay in her role as Account Manager – Digital Sales. She’s completed WSET Level 3, sits on Joval’s Wellness & Diversity Committee, is part of the Joval School of Wine team, and recently produced a film project celebrating women in wine.
Bea is passionate about building a more inclusive, connected wine industry and loves any chance to bring people together—whether that’s over a tasting, a project, or a great bottle of wine.
KAYLA FORD
With 12 years in hospitality, I developed a deep understanding of people, service, and the rhythms of the food and wine world. That time taught me how to communicate clearly, work under pressure, and adapt quickly—skills that have proved invaluable as I’ve transitioned through different roles in the wine industry.
During lockdown, I began volunteering in a vineyard to stay connected to the industry and found myself unexpectedly drawn to the land. That experience inspired me to complete a Diploma of Viticulture at TAFE NSW and soon after, I landed a role that split my time between vineyard work and hospitality. It was the perfect bridge, allowing me to apply my people skills while learning the fundamentals of vineyard management firsthand.
Curious to understand the full process, I stepped into the winery and completed three vintages as a cellar hand. Working in the cellar was a rewarding challenge, but it was in the vineyard that I felt most at home—connected to the cycles of nature and the foundation of great wine.
I eventually followed a former boss to Western Australia and now work as Assistant Manager at Swinney Vineyards—the largest vineyard in the state. We grow 20 different varieties, farm 8 hectares of bush vines, and work with over 40 clients. Each step along the way has broadened my perspective and reinforced my belief that versatility and a willingness to sidestep into new roles can open the door to a deeply fulfilling career in wine.