Bobby Stuckey

Master Sommelier/Co-Owner: Frasca Hospitality Group (Frasca Food and Wine, Tavernetta, Pizzeria Locale Boulder, Pizzeria Locale Denver, Sunday Vinyl); co-author, Fruili Food and Wine; founder, Scarpetta Wines, Squadra Wines; co-founder, Independent Restaurant Coalition

Bobby Stuckey began his distinguished career in restaurants in his home state of Arizona, working his way from dishwasher to management, establishing his position as one of the leaders in the hospitality industry.

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, including Gourmet’s “Best Wine Service” Award; Mobile Travel Guide’s Five Star Hotel and Restaurant Rating; Wine Spectator’s Grand Award; and a nomination from the James Beard Foundation for Outstanding Wine Service.

In 2000, Stuckey moved west to work with world-renowned chef Thomas Keller at The French Laundry in Yountville, California.  Within his first year, Stuckey lead 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.”  The French Laundry received the James Beard Foundation Award for Outstanding Restaurant Service in 2003. It was during his tenure at The French Laundry where Bobby 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 Mackinnon Patterson opened their first restaurant, Frasca Food and Wine, in August 2004, in Boulder, CO. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals.

Receiving his Master Sommelier Diploma in 2004, Stuckey has been bestowed with some of the restaurant and wine industrys’ highest honors such as James Beard Foundation nominations for Outstanding Wine and Spirits Professional, Outstanding Wine Service, and won the prestigous award for Outstanding Wine Service in 2013.

In 2007, Stuckey and Mackinnon-Patterson launched Scarpetta Wines to produce Friulano white wines and has since then expanded, now offering over eleven varietals. In January 2011, Stuckey and Mackinnon-Patterson opened Pizzeria Locale Boulder, a contemporary pizzeria inspired by the traditional pizzerias of Naples, Italy located adjacent to sister restaurant Frasca with a similar attention to hospitality in a contemporary, laid back, interactive atmosphere.

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. Located directly off the Union Station train platform, 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 environment. Like Frasca Food and Wine and Pizzeria Locale Boulder, hospitality is at the forefront of the Tavernetta experience.

Inspired by Europe’s vibrant wine bar culture and inspired by Stuckey’s tradition of drinking great wines and listening to an eclectic soundtrack of vinyl albums on Sunday, his day off, Stuckey and partners opened Sunday Vinyl directly across the platform from Tavernetta in December 2019. The casual yet elevated 65-seat space offers a well-curated global wine list focused on both Old World and New World wines, a streamlined menu of European classics from Chef de Cuisine Charlie Brooks, and a boisterous vinyl-only playlist curated by Stuckey in partnership with Vinyl Me PleaseSunday Vinyl was named a semifinalist for Best New Restaurant by the James Beard Foundation in 2020.

Frasca Food and Wine celebrated 15 years in 2019 and the same year, under Bobby’s direction, the restaurant won the 2019 James Beard Foundation Award for Outstanding Service (changed to Outstanding Hospitality for the 2020 Awards thanks to Bobby’s recommendation).  Frasca was a 2020 James Beard Foundation Award nominee for Outstanding Restaurant.

Bobby is also a co-founder of the Independent Restaurant Coalition (IRC), which was formed in March 2020 by chefs and independent restaurant owners across the country who have built a grassroots movement to secure vital protections for the nation’s 500,000 independent restaurants and the more than 11 million restaurant workers impacted by the coronavirus pandemic. The IRC was founded on the simple belief that small businesses have the power to affect legislative change if we unite voices.