Bobby Stuckey

Bobby joined the staff of The Little Nell restaurant in Aspen as a sommelier in 1995. During his five-year tenure, The Little Nell received numerous awards for wine and service. In 2000, Stuckey joined world-renowned chef Thomas Keller at The French Laundry in Yountville, California. Within his first year at The French Laundry, Stuckey earned the James Beard Foundation’s Outstanding Wine Service Award and San
Francisco Magazine recognized him as “Wine Director of the Year.” The French Laundry is also where he met his future business partner, Chef Lachlan Mackinnon-Patterson. With the vision of opening a neighborhood restaurant reminiscent of the Italian frascas they had visited in Italy’s Friuli-Venezia Giulia region, Stuckey and MackinnonPatterson opened their first restaurant, Frasca Food and Wine, in August 2004, in Boulder, CO. Stuckey recieved his Master Sommelier Diploma in 2004 and has earned James Beard Foundation nominations for Outstanding Wine and Spirits Professional, Outstanding Wine Service, and the prestigious award for Outstanding Wine Service in 2013. In 2007, Stuckey and Mackinnon-Patterson launched Scarpetta Wines. In January 2011, Stuckey and Mackinnon-Patterson opened Pizzeria Locale Boulder, a contemporary pizzeria inspired by the traditional pizzerias of Naples, Italy. In the fall of 2017, Stuckey and Mackinnon-Patterson, along with partners Peter Hoglund, and Continuum Partners’ Mark Falcone, opened Tavernetta in Denver’s Union Station neighborhood. Tavernetta is inspired by Italy’s vast culinary traditions, with a menu that celebrates authentic regional classics from across the entire country in an approachable and welcoming