Frasca's Bobby Stuckey Talks Hospitality Intervention for TEDx

Bobby Stuckey, co-owner of Boulder's Frasca Food and Wine, is a certified Master Sommelier, one of the most difficult professional certifications to earn in any line of work. Since the first Master Sommelier examination was held in 1969, only 135 North Americans have passed. Stuckey's influence on the renowned restaurant's...

By Mark Antonation

November 11, 2014

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Bobby Stuckey, co-owner of Boulder's Frasca Food and Wine, is a certified Master Sommelier, one of the most difficult professional certifications to earn in any line of work. Since the first Master Sommelier examination was held in 1969, only 135 North Americans have passed. Stuckey's influence on the renowned restaurant's beverage program is undeniable: Frasca won the Outstanding Wine Program award from the James Beard Foundation in 2013. Since an encyclopedic knowledge of good wine doesn't necessarily translate into a good experience for customers, Stuckey takes that aspect of his job seriously, too, as he explained in a recent TEDx talk about what it means to be a "hospitalian."

In the video, Stuckey talks about the subtle differences between service and hospitality, using examples from his own restaurant and other acclaimed eateries in France and Italy.

TED, which stand for "technology, ideas, design," supports the TEDx mission of "ideas worth spreading"; restaurant hospitality is certainly an idea worth spreading in the Denver dining scene.

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Mark Antonation is the former Westword Food & Drink Editor. In 2018, he was named Outstanding Media Professional by the Colorado Restaurant Association; he's now with the Colorado Restaurant Foundation.

Contact: Mark Antonation

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