Pastry Chef David Guas
The Facts
Pastry Chef/Owner David Guas
Contact Tel 703-772-7085 • Fax 703-534-8101
Email damgoodsweet@aol.com
Website www.damgoodsweet.com
Consulting/Catering Optional per individual request
Signature Desserts
Warm Sweet Potato Tarte Tatin, Cinnamon Stick Ice Cream, Blistered Cranberries; Warm Caramelized Apple Skillet Cake, Vanilla-Malt Ice Cream, Orange Marmalade; Pecan and Milk Chocolate Chip Tart,Pear and Rum Raisin Compote, Red Currant Chantilly; Lemon Doberge Cake, Lemon Fondant, Honey Poached Kumquats, Buttermilk Panna Cotta; Bourbon Pecan Tart, Creole Caramel, Vanilla Bean Ice Cream; Warm New Orleans-Style Beignets, Café au Lait Crème Brûlée; Warm Bittersweet Chocolate Bread Pudding, Red Wine-Braised Cherries, Crumbled Praline Ice Cream; Local Honey Crème Brûlée, Apricot Jam, Lavender Cookies; Coconut Cake; Cream Cheese Icing, Caramelized Pineapple, Gosling's Black Seal Rum Gelée; Flan Tradicional, Almond Pastry, Cajeta Cream; Warm Canela-Dusted Churros, Mexican Hot Chocolate; Devil’s Food “Tres Leches” Cake, Cuban Coffee Natilla, Dulce de Leche Ice Cream
Accolades & Features
Recognized by publications including Food & Wine, Southern Living, Condé Nast Traveler, Bon Appétit, Chocolatier, Redbook Magazine, Esquire Magazine, Santé, Cooking Light, Food Arts, Washingtonian Magazine, Where Washington, The Washington Post, The Washington Times, DC Modern Luxury, Epicurious.com, and National Culinary Review. Selected as one of three hot chefs to watch in 2008 by DC Modern Luxury; awarded Pastry Chef of the Year in 2004 by the Restaurant Association of Metropolitan Washington; named one of eight “Dessert Stars” in the country by Bon Appétit in 2003; and has been featured on The Today Show several times since 2004.