Frasca's Bobby Stuckey Once Again Among the Fifty Most Powerful People in American Fine Dining

Last year, Boulder's Frasca was one of five Colorado restaurants to receive one Michelin star in Colorado's inaugural guide. Shortly after, Frasca partner and Master Sommelier Bobby Stuckey received another honor when the Robb Report listed him as one of the fifty most powerful people in American fine dining.

This year, Stuckey made the list once again, landing at number 31 in a lineup that includes some notable names from across the country, including friends of Frasca who have made guest chef appearances at the restaurant such as Gregory Gourdet, Nancy Silverton, Val Cantu, Kristen Kish, Michael Tusk and Stuckey's mentor, Thomas Keller. He is the only Colorado hospitality professional on the list.

"Since 2004, Bobby Stuckey has been one of the biggest culinary names in Colorado, working with his partner, the chef Lachlan Mackinnon-Patterson, to open the Michelin one-star Frasca Food and Wine, Pizzeria Alberico, Tavernetta, and Sunday Vinyl," the Robb Report writes. "In July, they added Osteria Alberico in the Denver suburb of Englewood, and Frasca celebrated its twentieth anniversary in August with a star-studded party. As a master sommelier, Stuckey is also celebrated by oenophiles and founded the wine label Scarpetta Wine. This winter, he and the Frasca Hospitality Group team will team up with the Four Seasons Vail to open a Tavernetta outpost in the skiing hot spot."
In the 2024 Michelin Guide, the Frasca group retained its star as well as Bib Gourmand status for Tavernetta at Union Station, while Sunday Vinyl next door was named one of Esquire magazine’s Best Bars in America.

"Our future is in the hands of the same discipline that we've spent the last twenty years practicing," Stuckey told Westword in July as he reflected on the past two decades of operating Frasca. "And that is, having the team understand our process and what we do, and the humility of how we do it. If we do what we've done the last twenty years — get a little bit better every night — I really look forward to the next twenty years."

And we're looking forward to many more meals from Stuckey and his talented team.