(Credit: Casey Wilson)
BOBBY STUCKEY NAMED 11TH JULIA CHILD AWARD RECIPIENT BY THE JULIA CHILD FOUNDATION FOR GASTRONOMY AND THE CULINARY ARTS
SANTA BARBARA, CA (May 15, 2025) – The Julia Child Foundation for Gastronomy and the Culinary Arts announces Bobby Stuckey, Master Sommelier, acclaimed restaurateur and co-founder of Frasca Hospitality Group, and founding member of the Independent Restaurant Coalition, as the 11th recipient of the Julia Child Award. Alice Waters, the tenth Julia Child Award recipient, shared the announcement during a private event at Godmothers in Summerland, California, as part of the Santa Barbara Culinary Experience. The presentation of the Award to Stuckey will be held at a special event this fall.
In addition to receiving the prestigious award, Stuckey will utilize the corresponding $50,000 grant from the Julia Child Foundation to support The Bobby and Danette Stuckey Endowed Scholarship for the School of Hotel and Restaurant Management at Northern Arizona University (NAU). The scholarship provides financial support to first-generation college students enrolled in the hospitality program, who maintain a GPA of 2.5 or greater and have remaining costs of attendance not covered by other aid.
“Bobby exemplifies Julia’s commitment to education, excellence, and genuine hospitality,” said Eric W. Spivey, Chairman of The Julia Child Foundation. “His lifelong dedication as a Hospitalian, his mentorship of countless hospitality professionals, and his advocacy for independent restaurants perfectly align with Julia’s values. We are thrilled to honor his contributions to American culinary culture with this award.”
With a distinguished career spanning almost four decades, Stuckey has worked his way from busboy to award-winning Master Sommelier, restaurateur, winemaker, and cookbook author. In June 2024, Stuckey earned Food & Wine’s second annual Mentorship Award, presented at the Classic in Aspen, for his tireless work in the industry, following the inaugural award given to Jacques Pépin, also a Julia Child Award recipient.
As a founder of James Beard Foundation Award-winning and Michelin-starred Frasca Hospitality Group, including Frasca Food and Wine, Osteria Alberico, Pizzeria Alberico, Sunday Vinyl, Tavernetta, and Tavernetta Vail, Stuckey began his distinguished restaurant career in his home state of Arizona. Before opening Frasca Food and Wine in August 2004, Stuckey worked at The Little Nell in Aspen, where the property received numerous awards, including 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, he moved to work with world-renowned chef Thomas Keller at The French Laundry in Yountville, California, where he led the acclaimed restaurant’s team to earn the James Beard Foundation’s Outstanding Wine Service award and was recognized as “Wine Director of the Year” by San Francisco Magazine. Frasca Food and Wine, which opened in Boulder, Colorado, in August 2004, was just nominated for the 2025 Outstanding Restaurant Award by the James Beard Foundation.
“I am deeply honored to receive this recognition from The Julia Child Foundation,” said Stuckey. “Julia’s impact on American culinary culture extends far beyond cooking techniques–she championed education, excellence, and the joy that comes from sharing good food and wine. These values have guided my career, and I’m grateful for the opportunity to pay it forward through the NAU scholarship, supporting the next generation of hospitality professionals, and particularly first-generation college students.”
As the home of Julia Child’s kitchen since 2001, the Smithsonian’s National Museum of American History has collaborated with the Foundation since the Award’s inception in 2015, and The Julia Child Foundation has been a major supporter of the Smithsonian Food History Project.
To learn more about the Foundation and its work, visit juliachildfoundation.org. To learn more about the Julia Child Award, visit juliachildaward.com.
About The Julia Child Foundation for Gastronomy and the Culinary Arts
The Julia Child Foundation for Gastronomy and the Culinary Arts was created by Julia in 1995 and became operational in 2004. Its mission is to honor and further Julia’s legacy, which centers on the importance of understanding the elements and origins of good food and the value of cooking. Headquartered in Santa Barbara, California, the Foundation is a non-profit that makes grants to support research in culinary history, scholarships for professional culinary training, food writing, and media as well as professional development and food literacy programs. Since becoming operational, the Foundation has made over $3 million in grants to other nonprofits in support of its mission.
About the Northern Arizona University Foundation
The NAU Foundation is dedicated to advancing Northern Arizona University through fostering relationships, inspiring investment and providing stewardship. The Foundation operates under the IRS non-profit code 501(c)(3) status and is managed by a board of directors. All contributions to NAU are received, managed and invested by the NAU Foundation, Inc. The non-profit status assures gifts will be utilized according to the donors’ intent and are distinguished from state funds. Learn more at foundationnau.org. The School of Hotel and Restaurant Management at NAU’s The W. A. Franke College of Business prepares students with critical skills for success in the hospitality industry.
About the Smithsonian Food History Project at the National Museum of American History
Through research, programs and collections, the Smithsonian Food History Project at the National Museum of American History welcomes everyone to participate in exploring the history and ongoing significance of food technologies and cultures in the United States. Visitors are able to explore this history in the foundational exhibition, “FOOD: Transforming the American Table,” anchored by Julia Child’s kitchen.
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