A quick online search reveals that being around dogs is scientifically proven to increase one’s oxytocin, which is also known as the “cuddle chemical”. Apart from relieving stress and anxiety, it also makes one more relaxed. In relation to the magical bond between human and pet, feelings of trust and empathy are solidified; connections are strengthened, with much tenderness.
Take it from Michael Wilson, chef of recently minted MICHELIN-Starred Marguerite, who has, under his care, a Golden Retriever named Milo.
Located at the Gardens by the Bay’s Flower Dome, contemporary European restaurant Marguerite was recognised with its first MICHELIN Star in 2022. According to the MICHELIN Guide inspectors, dining in the Flower Dome makes for a back-to nature moment, and Wilson does it with a touch of class. In his tasting menu, gracefully presented courses are underpinned by solid techniques, packed with oomph and flavours bold enough to match the showy, colourful blooms of the restaurant’s surroundings. The service is seamless and personable, while the wine list also showcases some rare labels, including bottles from Lebanon and Morocco, while the temperance pairing is also interesting.
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Wilson says that after a meal at Marguerite, usually after lunch, guests take a stroll around the premises and head over to pet-friendly Mylo’s, which is Wilson’s gelato-café. Obviously named after his pet Milo, Wilson shares that his dog has helped him get through the toughest of times.
“The pandemic was a very dark period for me,” shares Wilson. “I had not seen my wife and Milo for about a year because of border closures. After that long wait, we were eventually reunited. At the time, we were putting together a concept brief for the café (which is now Mylo’s), and eventually, we just decided to call it Mylo’s because of well, Milo my dog!” reminisces Wilson.
“I got Milo when he was about ten weeks old, when I was still based in Shanghai for Phénix. Two days after I got Milo, he got very, very sick. He had acquired the parvovirus, which is very dangerous. I remember clearly, he was at the vet for a week on a drip, and the doctors said there was a 50% chance that Milo might not make it, and that there was nothing they could do if it had gotten to that point. I’m just really glad that Milo came around and got better. Now, we are here in Singapore,” Wilson says with relief. “This dog of mine, he has been through so much! He’s lived in Shanghai, he’s lived in India, and now, he’s in Singapore. He goes everywhere with me.”
“Home, to me, is wherever my wife and my dog are.”
Wilson does not shy away from admitting that the restaurant business is a tough industry to be in, and as someone in his position, he feels an overwhelming sense of responsibility to not only run a MICHELIN-Starred kitchen with consistency, along with another restaurant and his café, but to also ensure that his team is happy. This obviously takes a toll on the chef’s well-being, so when asked how he unwinds, he breaks into a smile and utters his dog’s name yet again. “Milo,” he says with a twinkle in his eye.
“Having a pet relaxes you. I’m so lucky to have Milo as mine,” he shares. “As soon as I leave work, I go home. The first thing I do when I go home is to kiss my wife. And then, I get my Milo and we go outside for a walk or jog. Every day.”
“Owning a pet means learning from them, too,” shares Wilson. “They can be a nightmare, especially when they’re puppies. But through this experience, you learn a bit of patience.” Wilson recounts coming home to chewed-up couches and gnawed tables when Milo was in his teething stages.
“Because you build patience, you realise that some things are just not worth stressing over too much anymore. All of a sudden, someone overcooking an egg is not really that big a deal anymore, right? Unless it’s during service,” Wilson laughs.
“When you train your dog, you're not just teaching your pet. You're also teaching yourself.”
“It goes both ways, you see,” emphasises Wilson. “You learn. You have to train the dog as well, which requires a lot of patience. But when you do this, you're not just teaching the dog. You're teaching yourself. And it’s this patience and perseverance that Milo keeps teaching me every day that translates into the work I do at Marguerite.”
There is a photograph of Milo behind the kitchen counter on the shelves. Wilson takes it and shares, “I may be at work now, but this way he’s always with me. I treasure him very much, especially his company. No doubt, he is my best friend,” Wilson says dearly.
Many thanks to Marguerite and chef Michael Wilson for the photos.
Marguerite is located at the Flower Dome, #01-09, Gardens by The Bay, 18 Marina Gardens Drive, 018953, Singapore. Book a table here.
