The Julia Child Foundation celebrated Bobby Stuckey, Master Sommelier, restaurateur, and founding member of the Independent Restaurant Coalition, as the 11th recipient of the Julia Child Award during a ceremony held at The MAC in St. Helena. The venue is currently home to Julia Child: A Recipe for Life, a traveling exhibition exploring Child’s legacy, on view through March 2026.

The evening began with remarks from Grant Reynolds of Parcelle Wine, who offered a personal tribute recognizing Stuckey’s influence on his own career and his enduring impact on the hospitality industry. Chef Thomas Keller, who mentored Stuckey early in his career at The French Laundry, presented him with the award, reflecting on their shared commitment to excellence and mentorship.

Following the ceremony, guests enjoyed a six-course dinner prepared by Chef Philip Tessier of Press Restaurant. The menu included housemade Pretzel with Cultured Yogurt Butter and Golden White Sturgeon Caviar, Ricotta Gnudi with Frico Crisp and Tomato Consommé, and Heirloom Figs with Mascarpone Cream, Taleggio, and Olio Nuovo. Stuckey and Press General Manager Justin Williams selected a range of California wines to accompany the meal, including 2007 Ridge “Monte Bello”, 2024 Massican “Annia”, and 2023 Matthiasson “Linda Vista Vineyard.”

Notable guests from across the hospitality community attended, among them Tim Mondavi, Chef Tanya Holland, Shelley Lindgren, Chef Val Cantu, Daniel Petroski, Ehren Jordan, Laura Cunningham, Larry Nadeau, and Brian Limoges.

The celebration also marked a milestone in the Julia Child Foundation’s philanthropic mission: The Award’s $50,000 grant will support the establishment of The Bobby and Danette Stuckey Endowed Scholarship at Northern Arizona University, helping to foster the next generation of hospitality professionals.

Image credit: Alexander Rubin