Our Team

who we are

Meet Our Team

Get to Know the Faces Behind the magic at the Oakley Diner!

Eric May | Head Chef

Georgia native, Eric May embarked on his culinary journey after completing his degree in Aeronautical Studies at the University of North Dakota.

Throughout his college years, he discovered his passion for the culinary arts while working in various kitchens. In 1995, Eric relocated to Utah to pursue his culinary career, starting at DB Cooper’s in SLC.

Seeking formal training and advancement, Eric journeyed to New York, where he attended the esteemed Institute of Culinary Education and completed an externship at Water’s Edge in Long Island City. After graduation, he played instrumental roles in the openings of renowned establishments such as Man Ray in Manhattan and L’Escale in Greenwich, CT.

Returning to Utah in 2004, Eric’s culinary talents flourished as chef de cuisine at the Homestead Resort’s Simon’s Restaurant, earning him the prestigious AAA Four-Diamond Award for three consecutive years. Then joining the Blue Boar Inn in 2008, Eric’s exceptional culinary skills were recognized with accolades including the AAA Four-Diamond Award and the coveted Best Executive Chef award from Utah’s Best of State.

Eric’s unwavering commitment to excellence and his profound love for Utah’s outdoor beauty have firmly established the state as his chosen home, where he continues to make significant contributions to the culinary landscape.

Lita Muliadi | Front of House Manager

Lita Muliadi played an integral role as part of the opening team for both the Oakley Diner and Oakley Bakery, contributing her expertise when the doors swung open in August of 2023.

Her culinary journey began in New York, where she launched her career after graduating from the Institute of Culinary Education and earning her BA in piano from the Manhattan School of Music. Lita’s culinary prowess was honed at esteemed establishments such as L’escale in Greenwich and Man Ray in New York City.

In 2004, Lita made the bold move to Utah, where she continued to leave her mark on the culinary scene. She held the position of Executive Chef at Yuki Arashi and later served as the Garde Manger Chef at Montage Deer Valley. Her dedication and leadership skills led her to the Blue Boar Inn & Restaurant in Midway in 2014, where she managed both the restaurant and the inn, fostering memorable experiences for guests.

Outside of work, Lita finds joy and relaxation in the tranquil surroundings of Midway, where she resides with her husband Eric and their beloved chocolate lab, Gauge. Hiking through scenic trails, perfecting her swing on the golf course, and testing her aim with sporting clays are among her cherished pastimes.

Jimmy Bell | Chef de Cuisine

Born and raised in Pittsburgh, Pennsylvania, Jimmy found his culinary calling when he made the move to Park City, Utah in 1999. There, he dove headfirst into the vibrant food scene, honing his skills at beloved local hotspots like River Horse on Main, Shabu, and Talisker Club.

With a keen focus on delivering exceptional dining experiences, he also served as a private chef for several years, delighting diners with his delectable creations.  


Beyond the kitchen, you’ll likely find Jimmy out in nature, carving up the slopes, hitting the trails on his mountain bike, or navigating the thrilling rapids on a white-water rafting adventure. When he’s back home, there’s nothing he loves more than sharing his passion for cooking with his two beautiful kids, who are always eager to lend a hand in the kitchen.  

With a heart as warm as his dishes and a dedication to the culinary arts that spans 25 years, Jimmy continues to infuse each bite with creativity and an unwavering commitment to excellence.  

Jeff Stewart | Assistant Manager

Born in Peoria, Illinois, Jeff Stewart had a nomadic upbringing, moving nine times before graduating high school, which cultivated his appreciation for diverse cuisines. However, it was the summers spent in Arkansas with his grandmothers, Kaye and Sandra, that instilled in him a deep love for southern hospitality and cooking.

In 2014, Jeff began his journey in the food industry at Sundance Resort, starting as a cashier and swiftly ascending to Supervisor in the Deli & Concessions department. His dedication to promoting local products and fostering teamwork led to a cultural transformation within the department.

Transitioning to restaurant management, Jeff assumed the role of Assistant Manager for The Foundry Grill at Sundance Resort, where he excelled in creating innovative dining experiences and cultivating a vibrant atmosphere.

After a year of working with Chef Eric May at The Foundry Grill, the opportunity came up to explore a new venture, one that they could build together in the heart of Oakley, UT. Now, as Assistant Manager of the Oakley Diner, Jeff is committed to building on his proven track record of success, creating memorable experiences for guests and fostering strong ties within the local community.

who we are

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