Bobby Stuckey, MS – Owner
Before joining the staff of The Little Nell restaurant in Aspen as a sommelier in 1995, Bobby Stuckey began his distinguished career working in restaurants in his native Arizona. During his five-year tenure at The Little Nell, the restaurant received numerous awards for wine and service, including Gourmet’s “Best Wine Service” Award; Mobile Travel Guide’s Five Star Hotel and Restaurant Rating; Wine Spectator’s Grand Award; and a nomination from the James Beard Foundation for Outstanding Wine Service.
In 2000, Stuckey joined world-renowned chef Thomas Keller at The French Laundry in Yountville, California. Within his first year, Stuckey earned the James Beard Foundation’s Outstanding Wine Service Award and San Francisco Magazine recognized him as “Wine Director of the Year.” The French Laundry is also where he met his future business partner, chef Lachlan Mackinnon Patterson. Before leaving The French Laundry in May 2003, the restaurant received the James Beard Foundation Award for Outstanding Restaurant Service.
In 2004, Stuckey earned the Master Sommelier Diploma from the Court of Master Sommeliers. This diploma is considered by many to be the ultimate professional credential in the wine and spirits services industry. In 2008, Stuckey was nominated by the James Beard Foundation as Outstanding Wine and Spirits Professional. In 2010, 2011 and 2012, Frasca Food and Wine was nominated for Outstanding Wine Service, winning the prestigious award in 2013. These distinctions notwithstanding, Stuckey walks the dining room nightly, enthusiastically dispensing advice, recommendations, and sharing his passion for wine with Frasca guests.
With the vision of opening a neighborhood restaurant reminiscent of the Italian frascas they had visited in Friuli-Venezia Giulia, Stuckey and Mackinnon Patterson opened their first restaurant, Frasca Food and Wine, in August 2004 in Boulder, CO. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals.
Lachlan Mackinnon-Patterson – Owner, Chef
Lachlan Mackinnon-Patterson began his celebrated culinary career at the Old Warson Country Club in St. Louis, Missouri. In 1999, he moved to Paris to obtain his Certificate d’Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. He then went on to apprentice under Benoit Guichard at the famed Jamin, a two-star Michelin restaurant praised for its classic French cuisine. Mackinnon Patterson continued to hone his culinary skills working with chef/owner Guy Guilloux at La Taupiniere in Pont Aven, Brittany. After moving back to the U.S. in 2001, he worked at The French Laundry, Thomas Keller’s renowned restaurant in Yountville, California. It was there that he met his current business partner, Master Sommelier Bobby Stuckey.
With the vision of opening a neighborhood restaurant reminiscent of the Italian frascas they had visited in Friuli-Venezia Giulia, Mackinnon Patterson and Stuckey opened their first restaurant, Frasca Food and Wine, in August 2004 in Boulder, CO. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals.
Mackinnon Patterson’s food is heralded by many as the best in Colorado, and he’s earned several awards for his inventive menu, including: Food & Wine Magazine’s Best New Chefs 2005; James Beard Foundation Award’s Best Chef: Southwest, 2008; and a season competing on BRAVO’s Top Chef Masters. In 2010, 2011 and 2012, Frasca Food and Wine was nominated for the James Beard Foundation Award for Outstanding Wine Service in America, winning the prestigious award in 2013.
Peter Hoglund, Director of Operations / Partner
Peter has been a part of the Frasca family since 2010. Working his way quickly up the ranks, Peter served as bartender, server, Maître D’, and in 2012, became General Manager. In 2015, Peter was introduced as a Partner of Frasca Inc.
Rose Votta is a true hospitalian, born and raised in New York. She soon moved to Aspen and began working the front of house at the Little Nell, a five-star property and world renowned restaurant. When Frasca Food and Wine owners Bobby Stuckey and Lachlan Mackinnon-Patterson opened the restaurant in 2004, they insisted that Rose be part of leading the opening team.
Carlin Karr, Wine Director
Carlin has been a member of the Frasca wine team since 2012. After graduating from the University of Colorado, Carlin moved to San Francisco, where she opened the restaurant Sons & Daughters as General Manager and Wine Director. Carlin is recognized as an “Advanced Sommelier” by the Court of Master Sommeliers.
Matthew Mather, Sommelier
Matthew has been at Frasca since our opening night in 2004. In the past decade he has curated one of the most renowned wine lists in the country, with a heavy focus on native Italian varietals. Matthew is originally from Vancouver, and before settling in Boulder lived in Los Angeles, New York, Berkeley and Portland.
Jeremy Schwartz, Sommelier
Hailing from New York, Jeremy Schwartz joined Frasca Food and Wine in 2006, becoming a Captain shortly after. He quickly became a leader to those around him. In November of 2016, after much hard work and dedication to his studies, Frasca was proud to offer Jeremy the Sommelier position. You can find him guiding guests towards their next bottle of wine nightly on the dining room floor.
Allison Anderson, Director of Distillates
Allison has made cocktails in sleepy Mexican beach towns, raucous jazz bars and at world-class wine events. Since 2010, it has been her pleasure to direct the cocktail program at Frasca, where her intent is to cultivate a drinking culture focused on balancing western desires with European panache.
Erin Pommer, Director of Events
A recent transplant from Los Angeles, Erin joined the Frasca team in 2013. Erin was Director of Events at Mastro’s Steakhouse in Beverly Hills and also worked with Wolfgang Puck Catering as a Sales Manager. Erin graduated Pepperdine University, with a degree in Integrated Marketing Communications, and has found a perfect fit in the hospitality industry.
Melissa Maciejewski, Lead Host
A Rocky Mountain native, Melissa joined the Frasca team in 2016 in our Reservations Department and quickly became Lead Host at the beginning of 2017. Melissa graduated from the University of Chicago with a BA in Political Science and Gender Studies. She grew to love the art of hospitality in Chicago’s vibrant restaurant scene, where she worked at Next Restaurant, Michelin-rated Elizabeth Restaurant, and Cherry Circle Room.
Alicia York, Office Manager
Alicia is a Connecticut native and joined the Frasca Food and Wine Team in 2011 within our reservations department. After moving up through the front of house positions, she became our Reservations Manager for several years. Alicia has most recently taken on the role of Office Manager and Executive Assistant.
Kodi Simkins, Chef de Cuisine
A native of Bozeman, Montana, Kodi has always had a place in the kitchen. Every week growing up, it was a family rule that you always cooked one night a week. Her passion for cooking and family stays with her today – “working in a kitchen has built a second family for me, and I love getting to share my passions with others in a way that’s so tangible.” When not in the kitchen, Kodi can be found fishing – one of her favorite hobbies.
Sean May, Chef de Cuisine
With physical roots in Colorado, Sean will tell you that his culinary inspirations come from several different family traditions – native Hawaiian, Japanese and beyond. After spending time at University of Kansas, Metro State College and Johnson & Wales, Sean began working on the farm and in the kitchen at Fruition, before joining the Frasca Food and Wine team in 2015. Fishing and gardening take up most of his free time outside of the kitchen.