• Meet Chef Thaddeus DuBois, Sculptor of Sugar

     
    FROM THE Fall 2015 ISSUE
     

    From the White House to Atlantic City, chef Thaddeus DuBois always delights with his creations.

Thaddeus DuBois got his start working at local bakeries while attending University of Montana in Missoula, but three decades later, the executive pastry chef at the Borgata Hotel Casino & Spa in Atlantic City is one of the biggest names in the industry.

Selected as one of Ten Best Pastry Chefs in America in 1999, he also served as executive pastry chef at the White House, where he crafted desserts for high-profile dinners and events hosted by President George W. Bush and First Lady Laura Bush. Yet despite calling it the high point of his career, DuBois is brief when talking about his time with the First Family. “Everyone always wants to know everything about my work there. It’s like working for a hotel and private family all wrapped up into one,” says DuBois.

A self-proclaimed western boy, DuBois was born in Los Angeles and spent his childhood in California, Utah and Idaho. After completing two Bachelor of Arts degrees in music and a minor in horticulture, he studied baking and pastry at the Culinary Institute of America. But music remains in his life, and he plays the piano daily. “It’s a great complement to my career of pastry,” he says. “There is nothing more pleasing than starting your day with a Bach prelude and fugue and finishing your day with a Chopin etude and doing pastry in between.”

Borgata first welcomed DuBois in 2003, just before he was called to the White House. He returned two years later and now oversees all pastry and bread production for Borgata and the adjacent Water Club Hotel. His pastry shop provides sweets and baked goods for over 20 outlets, keeping the scene fresh for DuBois and his staff. “Borgata is a fantastic place to work. It’s high-paced, always busy, and as Atlantic City’s market-leading casino, it positively creates a sense of pride in working here. It’s by far the busiest place I have ever worked,” he says.

DuBois takes a thoughtful approach to his art, focusing on presentation and taste. He draws his inspirations from all over: colleagues’ work, books and magazines, industry trade shows, food events and his own imagination. “Pastry is a very complicated technique-based craft, so I take it very seriously. It’s also an extremely giving craft, and I get great satisfaction in performing and learning from it always.”

(Borgata Hotel Casino & Spa; theborgata.com; 609.317.1000)

League City CVB manager Stephanie Polk shares her career journey.

Originally from Kentwood, Louisiana, Stephanie Polk, TDM, CTE, first made her mark on the travel and tourism industry as director of marketing for the Beaumont Convention & Visitors Bureau. There, she helped to elevate the city as a destination for recreation travelers and business groups. Wowed by her accomplishments, in 2020, League City brought her on board to lead its marketing efforts. She shares with us highlights and advice from her experience in the industry. 

 

Event planning and experience design go hand in hand. Just ask Maria Moyano, experience designer for the Museum of Ice Cream (MOIC), based in NYC. “I think that everything is an event. You can go have coffee, and that’s an event. Everything is also an experience. You feel happy, and that’s an experience. It’s about what you are trying to get out of the event—and then how does an experience elevate it,” says Moyano.

 

In the wake of COVID-19, the Philadelphia Convention and Visitors Bureau (PHLCVB) set out to provide planners with up-to-date intel and sound advice, appointing Dr. David Nash, founding dean emeritus of the Jefferson College of Population Health, in the process as its chief health advisor. Dr. Nash and Kavin Schieferdecker, senior vice president of the CVB’s convention division, share how the partnership came to be and its potential lasting impact.