2018 WCC

Master Sommelier




17th Annual Wine & Culinary Classic

Saturday, July 14, 2018  |  6 – 10:30 p.m. |  Casual Elegant Attire
 

Bobby Stuckey, Master Sommelier of the 17th Annual Wine & Culinary Classic

Bobby Stuckey, Master SommelierMaster Sommelier/Co-Owner: Frasca Food and Wine, Tavernetta, Pizzeria Locale Boulder, Pizzeria Locale Denver, Cincinnati & Kansas City, Scarpetta Wines, Squadra Winesobby 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 industry’s highest honors such as James Beard Foundation nominations for Outstanding Wine and Spirits Professional, Outstanding Wine Service, and finally won the prestigious 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 eight 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, which is strengthened by another French Laundry alum, General Manager Justin Williams, long-time Wine Director Carlin Karr and Executive Chef Ian Wortham.