Kelly Tobin

I’m a proud OSU alum with degrees in English and Spanish. After three years at a craft brewery and writing for NetJets’ Vintner Circle, I’ve developed a deep love for wine, beer, and cocktails. On Kitchen Institute, I aim to make these topics approachable—whether you’re building a Pinterest-worthy bar cart, branching out at happy hour, or picking the perfect bottle for your next dinner party.

I’ve also been vegan for seven years and enjoy reimagining classic dishes with a plant-based twist. Whether I’m creating new recipes or refreshing family favorites, I focus on making vegan cooking accessible, delicious, and satisfying for everyone at the table..