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Master Sommelier Bobby Stuckey joined us at Republique to pour Scarpettahis northern Italian wine project alongside a special dinner menu from Chef Walter Manzke. In addition to Scarpetta, Bobby owns Pizzeria Locale, Tavernetta and Frasca Food and Wine, which won the James Beard award for outstanding wine program in 2013. 

Stuckey poured his very own Scarpetta wine made in Italy, with the evening also including pours of Prosecco, Pinot Grigio, Sauvignon Blanc, Cabernet Franc, and Barbera.

Bobby Stuckey_Wine Dinner_Republique

About Bobby Stuckey

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.” 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.