Eric May –Executive Chef
Winner of the 2014, 2012, 2011 and 2009 Best of State Executive Chef Award, The Blue Boar Inn & Restaurant’s executive chef, Eric May, brings expertise to the Inn’s tradition of culinary excellence.
Chef May was trained in New York at the Peter Kump Cooking School in traditional French cuisine. He rounded his practical knowledge to include Mediterranean, Asian and American with positions in kitchens like the Man Ray Restaurant in New York City, the L’escale Hotel-Restaurant in Greenwich, Conn., Wahso Asian Grill in Park City, Utah, and as Executive Chef at the Homestead Resort’s Simon’s Restaurant in Midway, Utah. While at Simon’s, the restaurant received the AAA Four-Diamond Award three years in a row (2005-2007).
As The Blue Boar’s former Chef de Cuisine, May is an invited chef at the Sundance Food and Wine Festival, Soup and Soldier Hollow Fundraiser, Taste of the Nation and the Signature Chef’s Auction for the March of Dimes. He also shares his recipes on regular television appearances.
His fusion of European and American styles is reflected in The Blue Boar Restaurant’s unique menu, which he frequently adds to and changes with the seasons and for special occasions.