From Marathons to Michelin Stars

Bobby Stuckey talks to me about training for a marathon while being an international restaurateur, and how that training schedule can help others in the restaurant industry.

I caught up with Bobby Stuckey via video just before Christmas. He’d just run a 3:10 marathon at 56 years old.

“And I worked six days a week for the entire 12-week [race] prep.”

The work that Bobby does is at Michelin-starred restaurant Frasca Food and Wine, which you can find in the trail running haven known as Boulder, Colorado. He owns the joint.

That e…