Guas began his career in the pastry kitchen at the acclaimed Windsor Court Hotel in New Orleans under renowned chef, Jeff Tunks. In 1998, Guas moved to Washington, DC, to work as the pastry chef for the launch of Tunks’ restaurant, DC Coast. Over the next decade, he went on to work as a corporate pastry chef for Passion Food Hospitality, where he developed the dessert menus for each of Tunks’ subsequent four restaurants.
This hunting, fishing, Harley-riding chef is a regular on NBC’s Today Show and has appeared on Food Network and Cooking Channel. Guas' cookbook, "DamGoodSweet - Desserts to Satisfy Your Sweet Tooth, New Orleans Style" (Taunton Press, 2009) was a James Beard Award finalist and was named one of Food & Wine's "Best New Dessert Cookbooks." His culinary talents, both savory and sweet, have been lauded in The Washington Post, Washingtonian and The New York Times, as well as in Garden & Gun, Southern Living, Fine Cooking, O, The Oprah Magazine, Men's Health, Every Day with Rachel Ray, Redbook and Bon Appétit.
Guas serves on the board of the Southern Food and Beverage Museum in New Orleans, as a contributing advisor for Best Buddies in Virginia and on the advisory council of the Atlanta Food & Wine Festival and Real Kids for Kids. He is also a member of the Southern Foodways Alliance, Slow Food USA and Share Our Strength organizations. In August 2012, Guas was tapped by the U.S. State Department to participate in its Diplomatic Culinary Partnership Initiative. Additionally, he is a founding member of District Hogs – a group of local restaurant professionals who ride their motorcycles for fun, research and charity.
David Guas currently resides in McLean, VA, with his wife and two sons.