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.