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.