Lachlan Mackinnon Patterson began his celebrated culinary career at the Old Warson Country Club in St. Louis, Missouri. In 1999, he moved to Paris to obtain his Certificate d’Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. He then went on to apprentice under Benoit Guichard at the famed Jamin, a two-star Michelin restaurant praised for its classic French cuisine. Mackinnon Patterson continued to hone his culinary skills working with chef/owner Guy Guilloux at La Taupiniere in Pont Aven, Brittany. After moving back to the U.S. in 2001, he worked at The French Laundry, Thomas Keller’s renowned restaurant in Yountville, California. It was there that he met his current business partner, Master Sommelier Bobby Stuckey.
With the vision of opening a neighborhood restaurant reminiscent of the Italian frascas they had visited in Friuli-Venezia Giulia, Mackinnon Patterson and Stuckey 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.
In 2007, Stuckey and Mackinnon-Patterson launched Scarpetta Wines to produce Friulian white wines. Since then, Scarpetta Wines has expanded, and now Stuckey and Mackinnon-Patterson make seven varietals, including Frico Bianco, Saugivnon Blanc, Timido Vino – Spumante Brut Rose, Friulano Bianco, Pinot Grigio IGT delle Venezie, Barbera del Monferrato DOC and Frico Rosso. Scarpetta Wines are distributed in over 25 states plus Canada.
Mackinnon-Patterson and Stuckey opened Pizzeria Locale Boulder, a contemporary pizzeria inspired by the traditional pizzerias of Naples, Italy, in January 2011. Pizzeria Locale, a full-service restaurant adjacent to sister restaurant Frasca, was created as a result of the founders’ culinary travels throughout Italy and years of fine dining experience, and it serves the highest quality ingredients in a contemporary, interactive atmosphere.
In May 2013, and in partnership with Chipotle Mexican Grill, Mackinnon-Patterson and Stuckey opened the first fast-fine location of Pizzeria Locale in Denver with a simplified menu and a revolutionary custom-designed oven. Today, there are three fast-fine locations of Pizzeria Locale Denver with a fourth scheduled to open spring 2020.
In the fall of 2017, Stuckey and Mackinnon-Patterson, along with partners Peter Hoglund, and Continuum Partners’ Mark Falcone, opened Tavernetta in Denver’s Union Station neighborhood. Located directly off the Union Station train platform, Tavernetta is inspired by Italy’s vast culinary traditions, with a menu that celebrates authentic regional classics from across the entire country in an approachable and welcoming environment. Like Frasca Food and Wine and Pizzeria Locale Boulder, hospitality is at the forefront of the Tavernetta experience, which is strengthened by another French Laundry alum, director of operations Justin Williams and long-time Wine Director Carlin Karr.
Mackinnon-Patterson has earned several awards for his cooking, including: Food & Wine Magazine’s Best New Chefs 2005; James Beard Foundation Award’s Best Chef: Southwest, 2008; and a season competing on BRAVO’s Top Chef Masters. In 2010, 2011 and 2012, Frasca Food and Wine was nominated for the James Beard Foundation Award for Outstanding Wine Service in America, winning the prestigious award in 2013.
Frasca Food and Wine celebrated 15 years in 2019 and the same year, the restaurant won the 2019 James Beard Foundation Award for Outstanding Service. In December 2019, the team opened Sunday Vinyl, a wine bar & restaurant, adjacent to Tavernetta in Denver’s Union Station.
Awards & Press
- James Beard Award