Bobby Stuckey

Coming Up

Dining-room fluency is built station by station. Early in his career, Bobby Stuckey worked his way from dishwasher to management at Restaurants in Arizona, before stepping into the role of sommelier at The Little Nell in Aspen, Colorado (1995–2000). He went on to become Wine Director at The French Laundry in Yountville, California (2000–2004), and co-author at Friuli Food and Wine. Hospitality ownership, wine service, and wine production remain linked in the current work. Today, Bobby is partner & Master Sommelier of Frasca Food and Wine (since 2004), founder and managing partner of Frasca Hospitality Group (since 2004), founder of Scarpetta Wines (since 2007), founder of Benvenusa, and founding member of Independent Restaurant Coalition.

Where They Are Now

Restaurant wine service in Boulder is still the central post. Stuckey is partner and Master Sommelier at the Boulder restaurant. He is also founder and managing partner of Frasca Hospitality Group. The Friuli reference moved from list-building and table service into production through Scarpetta Wines. Scarpetta Wines began in 2007, launched with Lachlan Mackinnon-Patterson to produce Friulano white wines and later expanded beyond eight varietals. Stuckey’s work with Scarpetta Wines extends the Friuli thread from restaurant service into bottles. The operating model keeps the floor, the business, and the bottle in contact. Taken together, those roles place him across the dining room, hospitality operations, and wine production without separating service from ownership.

Signature

The signature is a wine practice centered on Friuli, restaurant service, and producer work. Bobby's wine focus include Frasca Food and Wine, Scarpetta Wines, and Friuli Food and Wine.

In Their Words “When we opened Frasca, our goal was to be the #1 neighborhood restaurant in the world some day. We knew we had to keep evolving, but the tenets of hospitality and great food and wine are the same.” “The wine experience doesn't need to be confined to fine dining or not fine dining. What we want to do is to be able to choose and curate great, delicious wines whether on the ground or in flight.”

Honors

Bobby Stuckey has received James Beard Foundation Outstanding Wine Service (2013). The honors point to service, wine direction, and mentorship rather than a single cellar metric. Bobby's honors include Mentorship Award (2024), Outstanding Wine Service (2013), and Wine Director of the Year.