Although it is obvious that he is a special character, Guy insists that everyone can be creative as long as he's doing what he likes. He himself has always liked cooking, though he originally had no idea he would end up as a restaurateur. After his army service, he started off as a barman working with a caterer, learning the trade from a professional American-trained bartender. That was 10 years ago, when catering was done on a far more amateur level. So within a month I became the head of the whole catering team.
Catering is based on everything being prepared in advance.
I used to work really hard, about 20 hours a day in the summer season, the peak time for weddings. It was great experience and I earned good wages. Then he started work at the Kapulsky cafe in Carlebach Street. People would stand in line to get inside. I ended up as the manager and worked there for about a year.