Chef DuBois was born in Los Angeles, raised in Idaho, and worked in Missoula, Montana at the Montana Pie Company from 1986 to 1992 as a bakery supervisor. In 1989, he received his degree in music with honors, but it was at the pie company when he decided to make pastry his career.

He went to Sun Valley, Idaho to work as a pastry cook at the Sun Valley All Seasons Resort before entering the CIA in Hyde Park, and graduated with the highest honors and degree in Baking & Pastry. He went on to the International School of Confectionery Arts (Maryland, Germany and Switzerland) to assist with student instruction. He then went on to the ANA Hotel in Washington DC as Assistant Pastry Chef for a year before moving up as Executive Pastry Chef at the Duquesne Club in Pittsburgh.

In 1999, he placed first and gold medalist at the U.S. Pastry Team competition and was picked as one of the “Ten Best Pastry Chefs in America”, and with that came many more rewards. At that point Elizabeth Blau and her team at Steve Wynn’s operations in Las Vegas, called on him to become the Executive Pastry Chef at Wynn’s Beau Rivage Hotel in Biloxi, Mississippi. It was there in 2000 that Great Chefs Television taped him preparing four desserts, Kaiser Schmarren; a Chocolate Basket with Fresh Fruit; Fresh Peach and Raspberry Shortcake and a Banana and Chocolate Tart for their Great Chefs of America series.

Two years later in 2004, Chef Thaddeus DuBois got the call to replace Roland Mesnier as THE WHITE HOUSE EXECUTIVE PASTRY CHEF during the second term of the 43rd President of the United States, George W. Bush. Chef Thaddeus has gone on from there to where he is now in 2014, as Executive Pastry Chef of the Borgata Hotel Casino & Spa in Atlantic City, New Jersey.