Jesse Moreno – Executive Chef

With more than seven years of experience in the dining industry, Jesse Moreno’s food expertise is both expansive and impressive.
Moreno received his Le Cordon Bleu Culinary Diploma in 2000 and an Associate’s Degree in Culinary Arts in 2003 from the California School of Culinary Arts. Before joining the four-diamond Blue Boar Inn & Restaurant, Moreno worked as both Sous and pastry chef at the Club at Cordillera’s Timber Hearth Grill in Vail, Colo. He also previously held positions at the Firefly Bistro in Pasadena, Calif., and at the Vail Marriott Mountain Resort and Spa.

Since taking the reins at the Blue Boar Inn and Restaurant, Moreno has been an invited chef at the Sundance Food and Wine Festival, Soup and Soldier Hollow Fundraiser and the Signature Chef’s Auction for the March of Dimes. He recently introduced a new menu with Blue Boar Chef de Cuisine, Eric May, infusing classic and French European flavors while maintaining a simple elegance that is approachable for all palettes.

 

Eric May – Chef de Cuisine

The Blue Boar Inn & Restaurant brings additional expertise to its culinary excellence with Eric May, chef de cuisine.
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).
May has shared his unique recipes on television food segment appearances and at numerous charity events. His fusion of European and American styles is reflected in the Blue Boar Restaurant’s new menu.