Press

Please direct all media inquiries about David Guas or Damgoodsweet to at 703-5348100. To read his press kit or access high-resolution images, please visit www.simonesez.com.

Featured Media Coverage

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Appearances

THE TODAY SHOW - live cooking segments featuring David Guas

  • September 2007, Mini Chocolate Espresso Cake
  • May 2007, tips for baking with/making doughs
  • July 2006, desserts made with berries
  • March 2006, desserts made with honey
  • July 2005, no-bake desserts
  • April 2005, desserts made with rhubarb
  • January 2005, Mardi Gras sweets
  • November 2004, Latin desserts

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Additional Media Coverage

CHOCOLATIER, Summer 2007 - "Showcase" column features David Guas flan

HEALTH, June 2007 - David Guas' Nutty Popcorn Bars featured

PASTRY ART & DESIGN, December 2006 - David Guas featured in "Signature" column

ESQUIRE, November 2006 - John Mariani named Acadiana one of the best new restaurants of 2006 and featured David Guas' "decadents desserts...The warm white-chocolate bread pudding with salted macadamia-nut ice cream and butter-rum sauce tastes as if it's about ten thousand calories per spoonful - and worth it."

THE WASHINGTON POST, May 2006 - David Guas' Lemon Doberge Cake featured as "Worth the Trip"

WHERE WASHINGTON, March 2006 - David Guas' churros featured

SOUTHERN LIVING, March 2006 - two-page feature on David Guas' desserts at Ceiba

REDBOOK, March 2006 - David Guas' "mouthwatering desserts" featured

DC MODERN LUXURY, November/December 2005 - David Guas' sorbets receive high praise, and Amanda McClements writes, "The lemon doberge cake [at Acadiana], a New Orleans classic, could easily star on a Martha Stewart magazine cover."

THE WASHINGTON TIMES, October 2005 - Corinna Lothar, in a review of Acadiana, writes, "A prudent diner will save room for pastry chef Guas' sensational desserts."

DC MODERN LUXURY, September/October 2005 - David Guas' churros are deemed "pure pleasure"

HOT CHOCOLATE, 2005 - David Guas' recipe for churros included in book by Michael Turback

WASHINGTON, DC, NATIONAL CAPITAL RESTAURANT AND HOSPITALITY AWARDS, 2004 - Pastry Chef of the Year

CHOCOLATIER, October 2004 - David Guas' Spiced Apple Nut Cake "is not to be missed."

COTTAGE LIVING, September/October 2004 - extensive feature on David Guas entertaining at home, includes recipes

DIVERSION, September 2004 - At Ceiba, "...desserts like churros to dip in thick hot chocolate are among the showstoppers."

BON APPÉTIT, September 2004 - David Guas' Camote Tarte Tatin featured

CONDÉ NAST TRAVELER, May 2004 - "talented pastry chef David Guas" featured in "Hot Tables" issue

WASHIGTON FLYER - March/April 2004 - "You'll adore pastry chef David Guas's [sic] cinnamon-dusted churros (accompanied by Mexican hot chocolate shooters) and traditional flan (sugar, eggs and cream shine in all their natural purity."

WASHINGTONIAN, January 2004 - Of his desserts at DC Coast: "Guas's buttermilk beignets with café au lait crème brûlée is a delicious taken an [sic] a traditional New Orleans treat."

WASHINGTONIAN, December 2003 - David Guas' desserts are "worth saving room for. Most spectacular is a plate of warm churros..."

THE WASHINGTON POST, December 2003 - David Guas' Calabaza Fritters featured in "The Sunday Source"

THE WASHINGTON POST, December 2003 - restaurant critic Tom Sietsma writes, "I have yet to find a single dessert I can say no to."

THE WASHINGTON POST, 2003 Dining Guide - Tom Sietsema wrote, "...the silken flan, treated to a drift of caramel cream, tastes like comfort food gone to finishing school."

BON APPÉTIT, September 2003 - David Guas featured as one of the decade's "Dessert Stars;" his Vanilla Bean Cheesecake with Guava Topping and Mango-Lime Salad is featured on cover. "Why he's a star: for the versatility and cunning in his approach to comfort desserts - jumping far, but always sticking the landing."

FOOD & WINE, November 2002 - David Guas' "irresistible" Sticky Toffee Pudding featured

NATIONS RESTAURANT NEWS, November 2001 - David Guas featured in "Culinary Currents" column

CHOCOLATIER, November 2001 - Guas' Café au Lait Crème Brûlée with Buttermilk Beignets featured

SANTE, Sept/Oct 2001 - Guas' Asian-inspired chocolates served on a dramatic teak tea wheel at TenPenh featured.

FOOD ARTS, November 2000 - Guas contributes an article about his research trip to Indonesia, developing the dessert menu for TenPenh.

WASHINGTON CITY PAPER, October 2000 - "Pastry Chef David Guas handles the pressure of following a tough act with steely confidence."

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