David Guas | |
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David Guas in Latrobe, PA on set of "American Grilled"
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Born | June 5, 1975 (age 42) New Orleans, Louisiana |
Occupation | Chef, TV Personality, Restaurateur, Cookbook Author |
Style | Southern |
Spouse(s) |
Simone Rathlé Guas (m. 1999) |
Children |
Kemp (b. 2002) Spencer (b. 2004) |
Website | www.chefdavidguas.com www.bayoubakerydc.com |
Simone Rathlé Guas (m. 1999)
Kemp (b. 2002)
David Guas (born June 5, 1975) is a chef, TV personality, restaurateur and cookbook author from New Orleans, Louisiana.
David Guas grew up in New Orleans. He exchanged his ten-year tenure as a corporate pastry chef for an entrepreneurial path in 2007 and worked in private consulting, boutique catering, cookbook authoring, and opened his New Orleans style eatery: Bayou Bakery Coffee Bar & Eatery. His first cookbook, DamGoodSweet - Desserts to Satisfy Your Sweet Tooth New Orleans Style (Taunton Press, 2009) was named one of Food & Wine’s “Best New Dessert Cookbooks”.; was a finalist for both the International Association of Culinary Professionals Cookbook Award in the American Category; and won the James Beard Award in the Baking and Dessert Cookbook category. In 1999, he married Public Relations professional Simone Rathlé.
He is the owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia. which opened in 2010. The restaurant received mixed reviews, with The Washington Post, impressed with the interior, commenting that it was "better seen than served."
In 2014, Guas announced plans to open a second Bayou Bakery, Coffee Bar & Eatery in Washington, D.C., located in Capitol Hill, that will occupy the historic carriage house that housed the horse-drawn ambulance and medic team commissioned by President Abraham Lincoln the year before his death. It was built adjacent to Hill Center at the Old Naval Hospital, the oldest naval hospital in D.C., a monumental complex encompassing an entire block. In its rebirth, the landmark Hill Center serves as a thriving arts, culture and education center. The Bayou Bakery closed two years after its opening and the space was taken over by James Beard award-winning chef Aaron Silverman.