Master Sommelier/Founder: Frasca Hospitality Group (Frasca Food and Wine, Sunday Vinyl, Tavernetta, Pizzeria Alberico, Osteria Alberico), Scarpetta Wines & Benvenusa; co-author, Friuli Food and Wine; founding member, Independent Restaurant Coalition
As a founder of James Beard Foundation Award-winning and Michelin Starred Frasca Hospitality Group, Bobby Stuckey is one of the most decorated and respected Master Sommeliers in the industry. A life-long hospitalian, over the course of four decades, Bobby has worked his way from busboy to award-winning Master Sommelier, restaurateur, winemaker and cookbook author.
Before opening Frasca Food and Wine, Bobby worked in some of the most acclaimed restaurants in the country. During his five-year tenure as a sommelier at The Little Nell in Aspen, the property received numerous awards for wine and hospitality, including 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, Bobby moved west to work with world-renowned chef Thomas Keller at The French Laundry in Yountville, California. 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.” Under his direction, The French Laundry also received the James Beard Foundation Award for Outstanding Restaurant Service (later renamed Outstanding Hospitality, thanks to Bobby’s suggestion when he accepted the award on behalf of Frasca Food and Wine in 2019). Bobby also met Lachlan Mackinnon-Patterson, his future business partner, while working at The French Laundry.
Since its founding nearly 20 years ago, Frasca Hospitality Group has intentionally and thoughtfully expanded with Italian – and European- inspired restaurants in Boulder and Denver.
Where are you working currently and how has being a MS supported you in your current role?
I am the founder and managing partner of Frasca Hospitality Group for 20 years now in 2024. Being a restaurant owner, the journey of passing the MS supported me greatly in the challenges of running a company of 250+ employees.
Where were you working when you passed?
I passed the MS the day before I signed the lease for Frasca Food and Wine in 2004, after working at The French Laundry.
What made you want to become an MS?
As someone in my generation, a person in their 50’s and having been on the dining room floor for 40 years now, I saw it in the 90’s during my early career as the greatest path for someone who wanted to share hospitality through wine
What advice do you give those who are pursuing certification?
Just go one step at a time, and don’t try to rush it. There are no prodigies in this industry! Just take your time and it will happen. The journey is the richest part of the result.
What is your desert island wine, or what wines/beverages are you currently excited about?
My desert Island wine would have to be the ever refreshing Krug Clos du Mesnil.
