We are delighted to host a Session with James Beard Award-winning Master Sommelier and renowned hospitalitarian Bobby Stuckey. Alongside the Friuli-inspired Frasca Food & Wine and his three other restaurant projects, Bobby is extremely involved in the Independent Restaurant Coalition, which he helped form to save and advocate for local restaurants and bars during the pandemic.
Bobby began his distinguished career in restaurants in his home state of Arizona. In 1995, Bobby started working as a sommelier in Aspen at The Little Nell - a restaurant recognized for wine and service by numerous awards.
In 2000, Bobby moved to Yountville, California to work with world-renowned Chef Thomas Keller at The French Laundry. Within his first year, he led the acclaimed restaurant’s team to earn the James Beard Foundation's Outstanding Wine Service Award and San Francisco Magazine recognized him as "Wine Director of the Year.” While working at The French Laundry, Bobby met his future business partner, Chef Lachlan Mackinnon-Patterson. They opened their first restaurant, Frasca in Boulder, Colorado together in 2004.
Receiving his Master Sommelier Diploma in 2004, Bobby has been bestowed with some of the restaurant and wine industry’s highest honors such as James Beard Foundation being nominated for Outstanding Wine and Spirits Professional, and won the prestigious award for Outstanding Wine Service in 2013.