Wed, 18 February 2015
Bobby Stuckey’s hospitality career as sommelier started in his native Arizona. After getting some experience, he spent the next 8 years perfecting his craft as wine director first at The Little Nell restaurant in Aspen, CO, then at the French laundry. In 2004, after earning his Master Sommelier Diploma, he opened his first restaurant, Frasca Food and Wine in Boulder, CO. 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 are just a few of his accomplishments. In this episode Stuckey really dives into the value of hospitality, how to over come adversity and the power of getting specialist on your team.
Direct download: 112_Bobby_Stuckey_Turns_Disadvantages_Into_Advantages.mp3
Category:general -- posted at: 3:30am EDT