William (Lee) Tobin

Lee Tobin joined Whole Foods Market in 1993 as both a baker and chef. Diagnosed with celiac disease in 1996, he went on to develop the company’s first in-store gluten-free baking program. The Gluten-Free Bakehouse opened in 2004, and it now provides scratch-baked products to 280 Whole Foods Markets throughout the United States and Canada. Lee has led gluten-free cooking and baking classes at regional and national conferences, including the GIG, CSA, the Gluten Free Culinary Summit and the Gluten-Free Cooking Expo, as well as at Whole Foods Markets nationwide.

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