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Eggs for Dinner

A restaurateur who sees the world differently

Guy Wachs
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Paperback / Hardback
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Eggs for Dinner encompasses business innovation through a touching personal journey.
This book is timely addressing the impact of COVID-19 and the essentials on how to survive in this precarious environment. Guy’s journey via Israel, Europe, the USA, Thailand, and finally the opening of the highly successful restaurant, Wild Honey in Singapore, has given him a wealth of experience in the restaurant business.

Wachs gives a vivid and touching account of growing up in Israel the son of a restaurateur, failed ventures, the rigours of hotel school in the Black Forest in Germany, and his time working in New York. Accounts of meeting movie stars to driving Russian presidents to secret locations are some of the colourful experiences he shares. His journey took him to Thailand where a successful stint in Bangkok and a move to Singapore culminated in his lifelong dream of opening his own restaurant. Surviving the worst of the pandemic focuses Wachs on the future of both his business and his personal life.

A must-read for anyone who wants to go into the restaurant business, this is also ultimately a story about navigating difficulties coping with failure and how a humble dishwasher managed to achieve his dream. While so many restaurants have become casualties of COVID-19, Wild Honey continues to be a popular destination, and the reasons for its continued success can be found in the pages of this memoir.

Published: Apr/2023

ISBN: 9789815058925

Length: 196 Pages

Eggs for Dinner

A restaurateur who sees the world differently

Guy Wachs

Eggs for Dinner encompasses business innovation through a touching personal journey.
This book is timely addressing the impact of COVID-19 and the essentials on how to survive in this precarious environment. Guy’s journey via Israel, Europe, the USA, Thailand, and finally the opening of the highly successful restaurant, Wild Honey in Singapore, has given him a wealth of experience in the restaurant business.

Wachs gives a vivid and touching account of growing up in Israel the son of a restaurateur, failed ventures, the rigours of hotel school in the Black Forest in Germany, and his time working in New York. Accounts of meeting movie stars to driving Russian presidents to secret locations are some of the colourful experiences he shares. His journey took him to Thailand where a successful stint in Bangkok and a move to Singapore culminated in his lifelong dream of opening his own restaurant. Surviving the worst of the pandemic focuses Wachs on the future of both his business and his personal life.

A must-read for anyone who wants to go into the restaurant business, this is also ultimately a story about navigating difficulties coping with failure and how a humble dishwasher managed to achieve his dream. While so many restaurants have become casualties of COVID-19, Wild Honey continues to be a popular destination, and the reasons for its continued success can be found in the pages of this memoir.

Buying Options
Paperback / Hardback
Amazon

Guy Wachs

Born in 1971 in Haifa Israel, Guy Wachs grew up immersed in the family's hospitality business and went on to train in hospitality administration and management in Germany at the prestigious Hotelfachschule Villingen-Schwenningen. Having developed a passion for fine wine and dining and armed with his new professional skills, Guy moved to New York City where he gained more experience in well-known establishments like the iconic Cafe Luxembourg and then Cafe Centro, winning awards along the way for his innovation.
Guy moved to Asia in 2004 and began working in Bangkok for the Singapore based Raffles Hotel Group. A subsequent move to Singapore led to the opening of his own restaurant, Wild Honey in 2009. Since then, Guy's business has expanded into three popular outlets. Guy now spends his time managing his restaurants and mentoring budding entrepreneurs and guest speaking at the Singapore Management University and the Culinary Institute of Singapore. On weekends, Guy can be found bike riding around the coast of Singapore and enjoying experimenting with new culinary creations to introduce to his loyal customers.
Today, some thirteen years later in a post-Covid world, Guy has rewritten the rule book of how to operate and keep sane in a business so dependent on adapting and remaining agile. Singapore continues to be home, but Guy is infused with optimism and hopes that perhaps Wild Honey may cross Singapore's borders and open overseas.