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Charlottesville Dining

Offering Four On-Site Establishments

Enjoy Holiday Dining in the Pavilion

With the Mill Room under renovations, we’re keeping the traditional holiday lunch spirit rolling with a grand holiday lunch buffet in the ballroom at Boar’s Head Resort. This is a perfect option for family and friends and ideal for co-workers looking for a quick and fun in-and-out lunch to break up their wintery work day.

View Holiday Lunch Schedule

With four on-site restaurants, Boar's Head has something to satisfy every taste. From seasonal fine dining at a Four Diamond restaurant to light bites, evening cocktails, and post-golf snacks, our Charlottesville dining has everything you need, no matter your mood or craving.

Sustainability in the Kitchen

Boar's Head is committed to supporting local vendors, including an array of Virginia-based farms, vineyards and companies that support the work we do on a daily basis.

Culinary Team Bios

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 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 Boar's Head dining 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.