David

Chef David Guas, along with his wife Simone Rathlé, has lived in Northern Virginia for 20+ years. Guas is heavily involved in the community through his advocacy work - sharing his culinary skills and commitment to sustainable sourcing with long-term, neighboring producers and farmers. The increased desire for a place to fill a dining void in downtown McLean, catapulted Guas who has now taken a vested interest, moving forward with plans to open Neutral Ground Bar + Kitchen in 2024. “I’ve been listening to McLean friends and family for a long time, who ask me - why you won’t open a restaurant here? It needed to be the right space in McLean, VA at the right time that would allow my wife, my two sons, and me to share our vision of something we have collectively been speaking about for years. A place where the menu inspires me daily and interests my community,” says Chef Guas. “Opening in McLean, Virginia and only 15 minutes away from my Arlington gathering spot, Bayou Bakery, Coffee Bar & Eatery - a community I take pride in being a part of daily - was what I have deeply searched for as my next venture!” 

For Guas, born and raised in New Orleans, it has been his ongoing mission to be a steward of his heritage while maintaining the integrity of the city’s roots and fiercely guarding Southern culture. Guas will continue to honor his upbringing and broaden his scope - Neutral Ground’s mission is to preserve the American foodways that define our diverse culture, while sharing his own innovative interpretations. This philosophy will also be reflected in the team - a global representation and inclusion of different people, ages, cultures, and viewpoints, focusing on positive qualities like collaboration, creativity, and human connections. 

Guas has garnered national praise over the years from his frequent appearances on "CNN," NBC "The Today Show," MSNBC, CBS "The Talk" and "The Dish," and Food Network's "Chopped" as a celebrity judge. Guas was the host and lead judge of "American Grilled," from the Travel Channel. He is a two-time Food & Wine “People’s Best New Chef: Mid-Atlantic” finalist and named as one of the top five pastry chefs for the 10th Anniversary of Bon Appetit magazine. Guas has garnered national praise in national and regional publications including The Washington Post, The New York Times, Washingtonian, Southern Living, Garden & Gun, Saveur, Food & Wine, and O, The Oprah magazine - to name a few for his passion to educate others on the importance of

American foodways. 

Guas has penned two cookbooks. The first, Dam Good Sweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style, was a James Beard Award and International Association of Culinary Professionals Cookbook Award finalist, as well as one of Food & Wine’s Best New Dessert Cookbooks. His second cookbook came from his love for grilling, and Oxmoor House published Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill like a Pro. 

The pandemic put a spotlight on his advocacy work, focusing on two charitable non-profits to combat food insecurities amongst children and families— Chefs Feeding Families and The Community Spoon. His efforts were recognized in 2020 by the Aspen Institute and Arlington County which named him a “Community Weaver,” and he was selected as a member of the Food Security Task Force, in partnership with Arlington County Department of Human Services, to develop an integrated food security system. In, 2021 Guas received the Good Neighbor Award from the Restaurant Association of Metropolitan Washington, DC. In early 2022, he spent two weeks, working 10–12-hour days, in Poland during the Ukraine crisis to cook with World Central Kitchen – producing thousands of meals for Ukrainian refugees fleeing their native country. And in 2022, Guas was also honored with the Arlington County COVID Hero Award, which recognizes community members who have gone above and beyond to make sure their neighbors have been safe and supported throughout the pandemic. In 2019, the Wild American Shrimp Processors Association named David Guas as Chef of the Year for his sustainable practices. He was chosen by the U.S. State Department to participate in its Diplomatic Culinary Partnership Initiative and has been a member of the Southern Foodways Alliance and Slow Food USA. He formerly served on the boards of the Southern Food and Beverage Museum in New Orleans and  Best Buddies of Virginia. He was the spokesperson for the National Honey Board and sat on the advisory council of the Atlanta Food & Wine Festival.