Old Mill Room Online Reservations  Sustainability in the Kitchen

Charlottesville Dining at Boar's Head Resort

Seasonal dining in a Four Diamond restaurant. A shared basket of fries after a Birdwood foursome. A Café salad and an afternoon at the spa. Evening cocktails with friends or colleagues.

Dressing up. Winding down. Whatever your mood, Boar's Head has a restaurant to delight you. Dining at Charlottesville restaurants has never been as effortless.



Special Dining Events 

All dining events require reservations. 



Iron Chef and Cooking Classes
A unique and unusual opportunity for team-building, corporate outings, reunions, or girls' or guys' night out! And yes, you'll have the chance to savor what  you create in a relaxing meal with the chef. Click this link for more information 
Iron Chef and Cooking Classes as Team Building.



Sustainability in the Kitchen
Boar's Head has been cultivating the sustainability initiative for years. We are committed to supporting local vendors. Click here to download a PDF of the Virginia based farms, vineyards and companies we are proud to work with on a daily basis. In autumn 2010 a partnership between Boar's Head Resort and Morven Kitchen Garden became a reality. Click here to learn more about how Boar's Head utilizes Morven Kitchen Garden into each meal served.



Culinary Team Bios
Boar's Head appreciates the importance of executing a flawless meal for your meeting or event.  To this end, we great pride in introducing the culinary team for Charlottesville's only Four Diamond resort:

Executive Chef Dale Ford
Chef Ford brings more than 25 years of culinary expertise to the Boar's Head. Coming to us from the Jekyll Island Club Hotel, there he led the culinary team as they oversaw all the resort culinary operations r including banquets, catering as well as the operations of 3 distinct restaurants. Chef Ford has held positions at such esteemed resorts as TradeWinds Island Grand Resorts, Amelia Island Plantation, Omni Amelia Island Plantation, Kingsmill Resort and the Omni Richmond.  He has been actively involved with the American Culinary Federation since 1990 and has recently served as ACF Chapter President for the Golden Isles and North East Florida chapters; he also  served as Vice President of the Resort Food Executive Committee and most recently as Committee Chair Nominations and Election Committee at the national level. Dale enjoys sports and farming.

Restaurant Chef, Francisco Ayala
Chef Francisco Ayala has a culinary career at Boar's Head stretching nearly across two decades.  Inspired by his grandmother's kitchen in San Miguel de Allende, Mexico, Francisco has explored and enhanced his love of Southern influences and local ingredients as a way to express himself in food.  Joining the Boar's Head kitchen in 1998, Francisco has cooked for almost every occasion: from being a line cook to baking in the pastry kitchen to leading our banquet team in creating memorable experiences for corporate, social events and weddings.  Chef Ayala knows Charlottesville and understands what Boar's Head diners want.  As Restaurant Chef, Francisco will lead the Old Mill Room to take the next step in our pursuit to provide cooking based on sound craftsmanship, honest flavors and integrity of ingredients thereby creating experiences that are seasonal, delectable and memorable.


Sea Bass
 

 

Lobster Bisque

 
 

 


 
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