Eggs for Dinner - Wachs, Guy
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In a world where restaurants fail more than they succeed, take a journey with entrepreneur Guy Wachs, founder of Wild Honey Restaurants, from his humble beginnings to a successful restauranteur 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…mehr

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Produktbeschreibung
In a world where restaurants fail more than they succeed, take a journey with entrepreneur Guy Wachs, founder of Wild Honey Restaurants, from his humble beginnings to a successful restauranteur 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.
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Autorenporträt
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.