Ruth Tobias could write before she could tie her shoes—and she’s been chronicling her way through life, with nary a stumble over her laces, ever since. Counterpart to her love of writing has been her fascination with learning: after graduating summa cum laude with a BA in English literature from UCLA in 1992, she received an MFA in poetry from the famed Writer’s Workshop at the University of Iowa before heading to Boston University for her PhD in literature.
It was in Boston, however, that her passion for food compelled her to follow an unexpected course of study; and, while working to obtain her Professional Chef’s Certificate at the Cambridge School of Culinary Arts, she began writing about restaurants and bars for a range of publications. After signing on as the local editor for Zagat, a position she maintained for four years, she left academia once and for all to pursue a career as a food-and-beverage writer.
Love led her to Colorado in 2007; she now lives in Denver, where she continues to write for about dining and drinking for local and national media while serving as assistant editor for Sommelier Journal. She is also the author of Food Lovers’ Guide to Denver & Boulder (Globe Pequot, 2012) and the forthcoming Denver & Boulder Chef’s Table (Globe Pequot, 2013).
For further details, please see her portfolio.