Tommy Tobin is an Associate in Perkins Coie’s Seattle office, where his practice focuses on complex commercial litigation and class action matters involving statutory, constitutional, and regulatory issues in a range of industries, including cannabis and food and beverage. He recently edited the American Bar Association’s Food Law: A Practical Guide, a resource book for practitioners to assist them in meeting the unique needs of food and beverage clients across various domains of legal practice. He regularly writes articles on food law and policy issues and chairs the American Bar Association’s Food, Cosmetics and Nutraceuticals Committee. Tommy served as a law clerk to the Hon. Max O. Cogburn, Jr. of the U.S. District Court for the Western District of North Carolina. He holds degrees from Stanford University, Harvard Law School, and the Harvard Kennedy School. While earning his J.D., he was active in the Harvard Food Law Society and worked as a teaching fellow in the Harvard Economics Department. Read more in Tommy’s professional biography, including links to presentations and publications, at the Perkins Coie website.
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