The Boon Fly Café serves modern rustic cuisine in a contemporary roadhouse atmosphere. Start your day with our signature Boon Fly donuts, and end it with a gourmet hamburger or one of our nightly dinner specials.
Named for a Carneros pioneer named Boon Fly, who planted orchards and vineyards in the area in the mid-1800s, our café is a homage to local flavor. Resort guests and locals alike are drawn to the energetic vibe and satisfying cuisine that’s based on the agricultural heritage of the region.
Boon Fly, Descended from settlers of the early New England Colonies, was part of the great tradition of wagon trains that brought many of the early families west. In 1849, Boon Fly led a wagon train out of Fayette, Missouri where he had been a maker of silk and fur hats. On arrival to San Francisco he made a modest fortune as a carpenter. He was then drawn to the farmlands north of the city and settled outside of Napa on a property that would become known as the Fly District.
Chef, The Boon Fly Café
At the helm of The Boon Fly Café kitchen, Chef Albert Rivera ignites his appetite for a modern and sophisticated dining experience in order to develop the rustic modern menu the restaurant is praised for. Rivera is committed to the philosophy of farm to table cooking, a concept at the foundation of all of Carneros Resort and Spa's exquisite culinary offerings. Inspired by comfort food and his extensive background in California cuisine, Rivera continues to put forth inventive, crowd-pleasing dishes.
Chef Rivera attended the Culinary Institute of America’s Greystone campus, where he augmented his coursework with kitchen apprenticeships for Chefs Hiro Sone and Lissa Doumani at Terra Kitchen and Chef Kelly Degla at Pres a Vi. His dedication and zeal for learning earned him a Birite scholarship, and he graduated at the top of the class with the Culinary Award. A natural leader, Chef Rivera served on the catering teams for several of Northern California’s highest profile events and venues, including a reception for the Dalai Lama at Alta Mira in Sausalito, the Bohemian Club, the Napa Valley Wine Auction and Robert and Maria Sinskey.
Influenced by Silicon Valley’s entrepreneurial spirit, Rivera took a leadership role as Sous Chef for the opening of Calafia Café and Market A-Go-Go in Palo Alto. After honing his skills in Silicon Valley, Chef Rivera was attracted to the slower pace of the Napa Valley, surrounding himself with the natural bounty of excellent food and wine. Most recently, Rivera served as Sous Chef at the Napa Valley Country Club under Chef Heather McCormick before coming to Boon Fly Café.