Cosmetics Regulatory Summit

Thomas Tobin’s practice focuses on complex commercial litigation and class action matters involving statutory, constitutional, and regulatory issues in a range of industries, including food and beverage, consumer packaged goods, and cannabis. In the food and beverage sector, Tommy has experience defending false advertising claims and consumer protection claims for well-known international corporations. He regularly writes articles on food law and policy issues and is chair of the American Bar Association’s Food, Cosmetics and Nutraceuticals Committee. Tommy 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.

Tommy’s litigation background includes drafting complaints, dispositive motions, and other filings in high-stakes litigation as well as participating in depositions and case strategy. He also has experience assisting with internal investigations.

In 2022, the American Bar Association named Tommy as one of its Top 40 Young Lawyers in its “On the Rise” Awards. He is regularly cited in the media on food litigation matters, including The Wall Street Journal, Business Insider, & NPR. Tommy’s litigation background includes drafting complaints, dispositive motions, and other filings in high-stakes litigation as well as participating in depositions and case strategy. He also has experience assisting with internal investigations.

For three years, he taught a food law and policy module at the UC Berkeley Goldman School of Public Policy. With Perkins Coie Partner David Biderman, Tommy now teaches the seminar “Food Litigation: Consumer Protection, Regulation, and Class Actions” at UCLA Law.

Prior to joining Perkins Coie, 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. In 2012, Tommy was awarded the George Mitchell Scholarship for travel to the island of Ireland. He holds degrees from Stanford University, Harvard Law School, and the Harvard Kennedy School. While earning his J.D., he served as president of the Harvard Food Law Society, was an online editor for the Harvard Law & Policy Review, and worked as a teaching fellow in the Harvard Economics Department.