Few sommeliers have had the career—or the longevity on the floor—that Bobby Stuckey has had. Bursting onto the upper echelon of the somm scene as wine director at The Little Nell in Aspen, Colorado, and subsequently bringing national attention to the wine program at Thomas Keller’s The French Laundry in Yountville before moving back to Colorado in 2004 to helm his own program as CEO at Frasca Food and Wine in Boulder, he’s now a partner in five establishments under the Frasca Hospitality Group umbrella. Stuckey has carved a path of excellence at every step of his career, receiving numerous awards and accolades along the way while inspiring countless sommeliers striving to make their mark in wine service.
As part of an ongoing series, Stuckey, who was awarded his Master Sommelier diploma in 2004, sat down to answer a few questions about his time in wine, what he looks for in sommelier candidates, and what inspires him—and annoys him—about the inner workings of his profession.
How long have you been a sommelier and what got you interested in becoming one?
From the start, I’ve always felt the restaurant business and service was my calling, and wine was a big part of the reason. I was led to the Court of Master Sommeliers (CMS) in 1994 and have championed its mission ever since I received my MS Diploma.
Give us the CliffsNotes version of Frasca and its sister establishments.
Frasca Food and Wine is the flagship. Then we have Osteria Alberico, Pizzeria Alberico, Tavernetta, and Sunday Vinyl. The main focus is on the cuisine of Friuli–Venezia Giulia, with some additions. The wine lists reflect this, with three of the five strongly rooted in Italian wines, and the two others, Frasca and Sunday Vinyl, presenting a more global focus.
You oversee a staff in excess of 200 employees. What do you look for in your wine-focused employees, and at what level of experience do you feel an employee should have more than a working knowledge of wine and move toward gaining some level of official certification?
First, everyone needs to show humility and willingness to be a team player. Egos have no place in service, and I like staff who works hard to achieve our common goal to make our guest experience seamless and positive.
Second, we are strong advocates for the CMS system and feel that everyone who works for us should be actively seeking Advanced Sommelier Certification through the Court. We [hold] certification in high regard as it forces discipline in striving for excellence.
What is your biggest wine-related pet peeve in your own restaurant that you feel needs to be addressed?
When we fail to listen to what the guests enjoy, we miss the mark. It’s not about our preferences or point of view, it’s about what the guest loves to drink.
And what is your biggest pet peeve when dining out at another restaurant?
I’m usually just happy to be out with
my wife.
What advice do you have for someone interested in a career in wine service?
There are no prodigies in hospitality. If you truly love wine and this industry, it takes time. Be patient, stay committed, and absorb as much as you can along
the way.
