Regan M. Hawkins

REGAN HAWKINS focuses her practice on complex commercial litigation and product liability and mass torts. She represents clients in both state and federal courts nationwide, including in coordinated, multi-jurisdictional litigation matters involving novel legal and scientific issues.

Regan has experience across various phases of complex litigation, including trial and appeals. She has played an active role in trial strategy and case development, including as a member of a trial team that secured a unanimous defense verdict in a first-of-its-kind product liability trial following less than one hour of jury deliberation. She also contributes to briefing strategy and has experience drafting dispositive motions and appellate briefing, including before the U.S. Court of Appeals for the Seventh Circuit.

Regan is actively involved in client engagement and education, and has presented on multidistrict litigation at a client-site continuing legal education program. She also maintains an active pro bono practice, representing clients in civil rights litigation, immigration proceedings, and housing discrimination matters.

Before joining Sidley, Regan earned her J.D., cum laude, from Harvard Law School. While attending law school, she served on Harvard Law School’s Board of Student Advisors and represented clients in criminal court through Harvard’s Criminal Justice Institute and Massachusetts’ Committee for Public Counsel Services. Regan also represented incarcerated clients in parole hearings through Harvard’s Prison Legal Assistance Project, served as a selections editor for the Harvard Journal of Law & Gender, and co-chaired the Incoming Students Committee of the Women’s Law Association. She received her undergraduate degree with honors from the University of Wisconsin – Madison.

• Defense counsel for a major food and beverage company in securing dismissal on the pleadings in the Eastern District of Pennsylvania in a first of its kind product liability action challenging the manufacturing and marketing of so-called “ultra-processed foods.”