Thaddeus DuBois

Thaddeus DuBois joined Hard Rock Hotel & Casino Atlantic City in February 2020 as the Executive Pastry Chef. In his role, he oversees and directs the baking and pastry department with 25 team members servicing the hotel’s many restaurants, two player clubs, high volume banquets, in-room-dining and special event functions.

His daily duties include, menu development, recipe building, cost control, inventory maintenance, purchasing concerns and most importantly overseeing and always paying great detail to guest satisfaction, special requests and guest loyalty. With over 25 years of experience and having served as the pastry chef at The White House, Chef DuBois brings his expertise and creativity to Atlantic City’s booming culinary scene.

In August 2020, Hard Rock Atlantic City introduced an ongoing program in which Chef DuBois leads baking and pastry classes throughout the year. Topics such as chocolate, pies, sugar work, bread, French pastries, frozen desserts and much more are explored in the program. These courses are geared to teaching guests about the tricks of the trade and producing scrumptious desserts at-home with ease and precision. With Chef DuBois’ accessible teaching methods, those who attend will gain passion, real knowledge and understanding of baking and pastry.

Prior to his time at Hard Rock Atlantic City, Chef DuBois worked in the market for nearly 14 years and is fully entrenched in the destination and understands the wants and needs of its guests. Before that, Chef DuBois was the Executive Pastry Chef at The White House in Washington DC for President George W. Bush and first Lady Laura Bush where he was responsible for the planning, managing, and preparing a comprehensive dessert program for all events including presidential working lunches, private first family events and prestigious State Dinner affairs. Chef also held previous pastry chef roles at resorts and hotels such as the Duquesne Club and Beau Rivage Resort & Casino.

Chef DuBois graduated from the Culinary Institute of America with an Associate’s degree in Baking and Pastry Arts. There, he held leadership positions such as the President of the Baker’s Club and Hospitality Club.

Throughout his career, Chef DuBois received notable awards and accolades including “Best Ten Pastry Chefs in America” by Pastry Art & Design Magazine, and won several professional baking and pastry competitions including First Place & Gold Medal in the 1st Annual U.S. Pastry Team Competition in Beaver Creek, Colorado and First Place & Gold Medal in Les Masters du Chocolat in Philadelphia, Pennsylvania.

In his spare time away from the kitchen, Chef DuBois enjoys dining out habitually, reading about anything new and innovative in pastry and spending time with his three dogs.