Tobie began his career as part of a restaurant and tavern family in Chicago. Where at an early age he was helping out where he could, then accepted a year long classic apprenticeship under Chef John Snowden at Dumas Pere L’Ecole de la Cuisine Francais at the age of 18.
The apprenticeship in classic French cuisine prepared him for his first kitchen brigade at Tango in Chicago in 1973. His ambitious menu and unique approach to food caught the eye of Richard Melman. He began consulting with Richard at his wildly successful first restaurant R.J.Grunts. He stayed with Richard for four years helping develop concepts and menus for the then fledgling restaurant company, Lettuce Entertain You Enterprises. His crowning achievement with Lettuce was the Executive Chef position for the re-opening of the legendary Pump Room in 1977.
He left shortly after to embark on a successful consulting career where he used his creative talents working with restaurant owners in Chicago and all over the country. During this period he honed his skills of food styling with Cahners Publications and worked as a national spokesperson for Ore-Ida’s La Pizzeria Pizza. The consultation for Winfield Potter's brought him to the Twin Cities in 1980.
He returned to Chicago for a brief period where he maintained an active consultancy with clients in New Jersey, Missouri, Florida and Minnesota. In 1990 he returned to Minnesota and three years later opened the eponymous, well loved but short-lived Tobie‘s Tavern.
By 2001 he returned to consulting full time after holding several management positions. His recent consulting projects have included projects for Host Marriott at MSP airport, several Irish pubs in Minneapolis and Chicago and an original delicatessen featuring a scratch kitchen preparing local and sustainble product.