Lachlan Mackinnon-Patterson began his celebrated culinary career in St. Louis, Missouri. After moving to Paris in 1999, he obtained his Certificate d’Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. Moving back to the U.S. in 2001, he worked at Thomas Keller’s The French Laundry in Yountville, California, where he met master sommelier Bobby Stuckey. Inspired by the neighborhood 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. In 2007, the partners launched Scarpetta Wines. They opened Pizzeria Locale, a full-service contemporary pizzeria, in January 2011. Mackinnon-Patterson has earned numerous awards, 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."