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We’re thrilled to have you join us - and hundreds of others from our vibrant camp community - for CampMinder Camp 9 in January. To help you get the most out of our time spent together, let’s get started by helping you plan your schedule.

Once you’ve registered and created your Sched profile, click the ‘Schedule’ link for the complete schedule. To register for a session, click the radio button to the left of the session name that you’d like to register for and you’ll be added to the list of attendees. Once you’ve selected all your sessions, navigate over your profile picture and click ‘My Sched’ to see your personalized schedule. Feel free to share with your friends or print it out to take with you!

If you have questions or need anything leading up to the conference, don’t hesitate to ask!
avatar for Bobby Stuckey

Bobby Stuckey

Restaurateur, Master Sommelier
Bobby Stuckey began his distinguished career in restaurants in his home state of Arizona, working his way from dishwasher to management, establishing his position as one of the leaders in the hospitality industry. Bobby joined the staff of The Little Nell restaurant in Aspen as a sommelier in 1995. During his five-year tenure, The Little Nell 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 moved west to work with world-renowned chef Thomas Keller at The French Laundry in Yountville, California.

Within his first year, Stuckey lead the acclaimed restaurant’s team to earn the James Beard Foundation's Outstanding Wine Service award and San Francisco Magazine recognized him as "Wine Director of the Year.” The French Laundry received the James Beard Foundation Award for Outstanding Restaurant Service in 2003. It was during his tenure at The French Laundry where Bobby met his future business partner, chef Lachlan Mackinnon-Patterson. With the vision of opening a neighborhood restaurant reminiscent of the Italian frascas they had visited in Italy’s Friuli-Venezia Giulia region, 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.

Receiving his Master Sommelier Diploma in 2004, Stuckey has been bestowed with some of the restaurant and wine industrys’ highest honors such as James Beard Foundation nominations for Outstanding Wine and Spirits Professional, Outstanding Wine Service, and finally won the prestigous award for Outstanding Wine Service in 2013. In 2007, Stuckey and Mackinnon-Patterson launched Scarpetta Wines to produce Friulano white wines and has since then expanded, now offering over eight varietals. In January 2011 Stuckey and Mackinnon-Patterson opened Pizzeria Locale Boulder, a contemporary pizzeria inspired by the traditional pizzerias of Naples, Italy located adjacent to sister restaurant Frasca with a similar attention to hospitality in a contemporary, laid back, interactive atmosphere.

My Speakers Sessions

Friday, January 18
 

1:45pm