In today’s episode we’re speaking with Bobby Stuckey, Master Sommelier and Co-Owner of Frasca Hospitality Group, a collection of four Colorado restaurants, one of which, Frasca Food and Wine, won the 2019 James Beard Foundation Award for Outstanding Service.
Bobby 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 has received some of the restaurant and wine industry’s highest honors, such as James Beard Foundation nominations for Outstanding Wine and Spirits Professional and Outstanding Wine Service.
In 2000, Bobby worked 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 also received the James Beard Foundation Award for Outstanding Restaurant Service in 2003.
Join us today as we chat with Bobby about his journey from a busboy to restaurateur, and how he’s advocating for an industry in crisis.
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Timestamps
00:00 – Introduction
01:18 – Always Running
03:30 – Life As a Cyclist
06:45 – Friuli Food and Wine Book
08:08 – Traveling to Italy
09:02 – From Busboy to Restaurateur
11:45 – The Importance of Family
13:48 – The Journey to Master Sommelier
16:19 – Taking the Court of Master Sommeliers Exam
18:58 – Working at The Little Nell and The French Laundry
21:49 – The Importance of Mentorship
23:15 – Celebrating 18 Years in Business
27:07 – Saving The Restaurant Documentary
29:36 – Bobby’s Advice for Great Hospitality
31:22 – The Restaurant Business and Self-Care
33:19 – Bobby Stuckey’s Ultimate Dish
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