David Guas in Latrobe, PA on set of "American Grilled"
|Born||June 5, 1975 (age 43)
New Orleans, Louisiana
|Occupation||Chef, TV Personality, Restaurateur, Cookbook Author|
Simone Rathlé Guas (m. 1999)
Kemp (b. 2002)Spencer (b. 2004)
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. 
Guas has appeared on The Today Show more than 20 times. He has also appeared on the Cooking Channel’s "Unique Sweets." Food & Wine also named Bayou Bakery’s Muff-a-Lotta one of the “Best Sandwiches in the U.S.", and later showcased the chef and his father in an eight-page feature detailing their travels to Cuba. Guas was named the Restaurant Association of Metropolitan Washington’s Pastry Chef of the Year and Arlington Magazine featured Guas on the cover as “Best Chef of Arlington” in January 2014.
Guas serves on the board of Best Buddies of Virginia and the Southern Food and Beverage Museum in New Orleans; was chosen by the U.S. State Department to participate in its Diplomatic Culinary Partnership Initiative in August 2012; is a member of the Southern Foodways Alliance; Slow Food USA; Share Our Strength; and is a founding member of District Hogs - group of local restaurant professionals who ride their motorcycles for fun, research, and charity.
- Guas, David; Raquel Pelzel (2009). DamGood Sweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style. Newtown, Connecticut: Taunton Press. pp. 60–64. ISBN 978-1-60085-118-6.
- Guas, David (2015). "Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro." Birmingham, Alabama: Oxmoor House. ISBN 978-0848746384
- David Gaus Havana homecoming Food and Wine
- Tom Sietsema (February 6, 2014). "Tom Sietsema: Better seen than served, Bayou Bakery boasts sweet without the heat". The Washington Post. Retrieved July 2, 2014.
- Warren Rojas (March 24, 2017). "David Guas Seeks to Hand Off Bayou Bakery DC, Prepares to Launch Lil' B". Eater. Retrieved March 24, 2017.
- Washington Examiner