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 – Co founder and 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.
Kelly Jeun, Co Executive Chef
Kelly was born and raised in New York. She attended Binghamton University and graduated with a Bachelors degree in English. After a couple years working as a paralegal, she decided to follow her passion, and took a leap of faith to attend the French Culinary Institute (aka Internationl Culinary Center) and enrolled in the Italian program. She was inspired by watching Lidia Bastianich’s cooking shows on PBS growing up.
After staging in Tuscany and Milan, she returned to New York and Chef Mark Ladner of Del Posto took a chance and hired her out of school. She also worked on Lidia Bastianich’s Emmy award winning cooking show for 2 seasons as a culinary assistant- a surreal moment where she was able to work with the very person who inspired her to pursue Italian cuisine. After 2 years at Del Posto, she decided to expand her repertoire, and took a job at 3 Michelin starred Eleven Madison Park under Chef Daniel Humm, where she spent 3 years, eventually becoming a sous chef. Afterwards, she was offered the position of chef de cuisine to open Orsone Ristorante in Cividale del Friuli, Italy, Joe and Lidia Bastianich’s first European outpost.
Eduardo Valle Lobo, Co Executive Chef
Born in Madrid, Spain, Eduardo began his appreciation for food through his moms home cooking, and equally from his dads home cooking rooted in Huelva, located in the south of Spain. He learned about the purity of ingredients, tradition, and the beauty of simplicity by watching them cook and by eating some amazing meals. Their soulfulness and love could be tasted with each bite. Ultimately, this is what he wants to evoke through his cooking today.
Eduardo started working in Madrid at the historical German restaurant Horcher where he learned traditional recipes and fabrication of game. He then moved to Garmisch Partenkirchnen, Germany at a 5-star hotel Alps to further his knowledge on game and butchery. Yearning to expand his culinary repertoire, he moved to London to Zuma restaurant. After a year and half, he moved to NYC, starting at La Caravelle, DB Bistro Moderne, then 4 years at Del Posto restaurant, which received 4-stars in the New York Times during his tenure as Executive sous chef. He was then asked to open Orsone Ristorante in Cividale del Friuli, Italy, Joe and Lidia Bastianich’s first European outpost as Executive Chef, which was included in Michelin Guide Italia, Identita Golose, Gambero Rosso, Espresso Guide, and numerous Italian and international publications.
Alberto Hernandez, Executive Pastry Chef
Alberto grew in Atotonilco de Tula, Mexico. Always interested in food, he studied gastronomy during his college years (2004-2009) at Universidad Claustro de Sor Juana. Following college, Alberto taught at Colegio de GastronomÍa del Sureste SCP. There he started the pastry program and spent 2 years teaching students both pastry and other cooking cuisines and basics. In 2012, Alberto moved to Bergamo, Italy to work in his first Michelin-starred restaurant at San Martino Treviglio where he first received his in depth instruction on Italian cuisine. Alberto then moved to Biarritz, France to stage in pastry and learn the details of French pastry. Alberto next found himself in Lasarte, Spain where he worked at Martin Berasategui dabbling in both savory and pastry.
After his travels through Europe, Alberto came to the United States and began working for Mike Isabella in Washington, DC as the Pastry Chef and Sous Chef. Alberto chose to leave the DC area for San Francisco where he worked under Dominique Crenn and Juan Contreras at Atelier Crenn as the Pastry Sous Chef. Alberto and his wife, Halie, decided to get away from the city and head to Boulder, CO where Alberto is continuing his career as the Executive Pastry Chef for Frasca Food and Wine.