New Orleans-born TV personality and chef, David Guas, is widely familiar from his frequent appearances on "The Today Show” and “The Talk,” and his role as host and co-judge of Travel Channel’s summer competition series, "American Grilled." Guas has garnered national praise in publications like Food & Wine, The New York Times, Garden & Gun, Saveur, The Local Palate, Southern Living, The Washington Post, and Bon Appétit, for showcasing the soul of the South in his sinfully delicious, Louisiana-style favorites and signature desserts at his community spots Bayou Bakery, Coffee Bar & Eatery in the Courthouse neighborhood of Arlington, VA and Washington, DC’s Capitol Hill, which opened May 2015. Located on the grounds of Hill Center at the Old Naval Hospital, the new DC eatery occupies an historic carriage house sanctioned by President Abraham Lincoln that once housed medic horses for one of the first five Civil War naval hospitals in the country. Both locations offer discerning guests a range of comforting options in a casual, rustic counter-service gathering place.
Not with a moment to spare, Guas’ second cookbook, Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill like a Pro, released April 2015 with Oxmoor House. His first 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.”
This hunting, fishing, Harley-riding chef, and father of two sons, is a long-term member of Southern Foodways Alliance; Slow Food USA; Share Our Strength; Chefs for Equality; Real Food for Kids; U.S. State Department and the James Beard Foundation's Culinary Diplomacy Initiative; spokesperson for the National Honey Board; a former board member of Best Buddies in Virginia; and is a founding member of District Hogs, a group of DC-area restaurant professionals who ride motorcycles for fun, food, and charity.