Thomas Speiss

Q: What is Thomas Speiss email address?

Email Thomas Speiss at speisstom@yahoo.com, tspeiss@sycr.com and tspeiss@swlaw.com. This email is the most updated Thomas Speiss's email found in 2026.

Q: How to contact Thomas Speiss?

To contact Thomas Speiss send an email to speisstom@yahoo.com, tspeiss@sycr.com or tspeiss@swlaw.com. If you want to call Thomas Speiss try calling on (424) 214-7042 and (310) 490-3373. (updated on May 07, 2025)

Partner | Intellectual Property | Hospitality, Food and Beverage Practice Group at Snell & Wilmer | Los Angeles, California, United States

About Thomas Speiss

Thomas Speiss is a highly regarded Partner at Snell & Wilmer LLP, where he specializes in Intellectual Property law within the Hospitality, Food and Beverage Practice Group. In his current role, Tom provides strategic counsel to brand owners, helping them protect, manage, and leverage their intellectual assets on a global scale. His expertise encompasses a broad spectrum of IP services, including trademark registration and enforcement, trade secret protection, copyright law, and comprehensive IP due diligence for mergers, acquisitions, and licensing agreements.

A key focus of Tom’s practice involves advising clients in the hospitality and food and beverage industries, where brand identity and proprietary recipes or processes are vital assets. He has led numerous key projects involving the development and enforcement of trademark portfolios, safeguarding trade secrets, and navigating complex IP litigation. His role often extends to advising clients on brand strategy, licensing negotiations, and compliance with international IP laws, ensuring their intellectual property rights are robust and enforceable worldwide.

Beyond his technical expertise, Tom is deeply committed to professional development and mentorship. As a member of Snell’s Associate Development Committee, he actively mentors first-generation attorneys, fostering diversity and inclusion within the firm. His dedication to client service, combined with his leadership in professional growth initiatives, underscores his reputation as a trusted advisor and a valuable asset to the firm’s IP and hospitality practice groups.

Thomas Speiss Work

Partner | Intellectual Property | Hospitality, Food and Beverage Practice Group at Snell & Wilmer in August 2024 to Present

Shareholder | Intellectual Property | Chair, Hospitality, Food and Beverage Group at Buchalter in December 2019 to August 2024

Shareholder | Intellectual Property at Stradling Yocca Carlson & Rauth in January 2013 to December 2019

Thomas Speiss Education

USC Marshall School of Business, M.B.A., September 2026

Villanova University Charles Widger School of Law, Juris Doctor, September 1994 to September 1997

James Madison University, B.S., September 1989 to September 1993

Thomas Speiss Skills

Intellectual Property

Trademarks

Trade Secrets

About Thomas Speiss's Current Company

Snell & Wilmer

Discover more about Snell & Wilmer

Frequently Asked Questions about Thomas Speiss

What is Thomas Speiss email address?

Email Thomas Speiss at [email protected], [email protected] and [email protected]. This email is the most updated Thomas Speiss's email found in 2026.

What is Thomas Speiss phone number?

Thomas Speiss phone number is (424) 214-7042 and (310) 490-3373.

How to contact Thomas Speiss?

To contact Thomas Speiss send an email to [email protected], [email protected] or [email protected]. If you want to call Thomas Speiss try calling on (424) 214-7042 and (310) 490-3373. (updated on May 07, 2025)

What company does Thomas Speiss work for?

Thomas Speiss works for Snell & Wilmer

What is Thomas Speiss's role at Snell & Wilmer?

Thomas Speiss is Partner | Intellectual Property | Hospitality, Food and Beverage Practice Group

What industry does Thomas Speiss work in?

Thomas Speiss works in the Law Practice industry.

Thomas Speiss Email Addresses

Email Thomas Speiss at [email protected], [email protected] and [email protected]. This email is the most updated Thomas Speiss's email found in 2026.