Michael Ginor, Co-Founder, Co-Owner, And President Of Hudson Valley Foie Gras, Dies!

Michael Ginor dead

American chef and businessman Michael Ginor is well-known. At the age of 59, Michael Ginor passed away on November 26, 2022. Since his passing, his friends and followers have paid respect to him on social media and sent their sympathies to his family and friends.

In the Hudson Valley, Michael Ginor was one of the most experienced and well-liked chefs. The most comprehensive foie gras producer in the world, Michael Aeyal Ginor is a co-founder, co-owner, and the president of Hudson Valley Foie Gras and New York State Foie Gras.

By applying the high-tech and scientifically sophisticated production methods of the twentieth century, Michael and his colleague Izzy Yanay modernised the old delicacy that was known to Pharos and monarchs.

Production is now a cohesive, controlled, and reliable operation based on nature, nurturing, and computer technology, no longer characterized by individual farming efforts and subject to a risky game of guess and hope. The breeding and processing of the duck and the egg take place in a closed, separate production system where both come first.

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Who Is Michael Ginor Chef?

Who Is Michael Ginor Chef?

Seattle, Washington is the birthplace of Michael. He received an MBA from New York University and is a Brandeis University alumnus. Having spent four years on Wall Street working for David Lerner Associates as a senior vice president, Michael made a radical decision in 1988 to enlist in the Israeli Defense Forces.

Michael was born to Israeli expatriates living in America. He held three positions in the Israeli Defense Forces: spokesman, patrol leader, and captain in the Gaza Strip. Michael first learned about the potential of processing foie gras in the current era in Israel, as well as the prospects for a complete and all-encompassing production.

In an ambitious effort to realise his idea, Michael founded what is now the world’s largest producer of foie gras. By the year 1998, the business was selling its moulard duck goods through a network of 75 domestic distributors that covered the entire country of the United States as well as Argentina, Canada, Hong Kong, Japan, Singapore, and Venezuela.

Senior vice president at David Lerner Associates for 4 years on Wall Street, Michael made the radical decision to do something new. He made the choice to enlist in the Israel Defense Force. For the Israel Defense Forces in the Gaza Strip, Ginor served as a captain, spokesman, and patrol leader. The potential of contemporary foie gras processing was uncovered by him in Israel.

Later, he worked to realise his vision of developing the largest foie gras producer in the world. In 1998, his business had a network of 75 domestic distributors distributing its mallard duck products across the US and as far away as Hong Kong, Japan, Argentina, Canada, Singapore, and Venezuela.

American Chef Gold Medal in 1993 and James Beard Foundation Award of Excellence in 1996 went to Hudson Valley Foie Gras. In 1996, the American Academy of Hospitality Sciences gave Hudson Valley a Five-Star Diamond Award. In 1998, the American Wine Tasting Association gave Hudson Valley an Award of Excellence.

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Michael Ginor Career

Know About Michael Ginor's Chef Career

American chef and entrepreneur Michael Ginor. The most comprehensive producer of foie gras in the world, Michael Aeyal Ginor is the co-founder, co-owner, and president of Hudson Valley Foie Gras since 1983 and New York State Foie Gras.

In order to update an ancient urbanity that lighthouses and kings were familiar with, Michael Ginor and his business partner Izzy Yanay take advantage of high-tech and scientifically advanced production procedures from the 20th century. Restaurant LOLA and Hudson Valley Chicken are both owned by Michael Ginor.

The ducks and eggs were reared and processed first, both coming first, in a closed, self-contained production system. In Seattle, Washington, Michael was born in 1963. He received his undergraduate degree from Brandeis University and an MBA from New York University. He made a radical decision: He was born in 1988 to an Israeli expatriate residing in the United States.

After four years on Wall Street as a senior vice president at David Lerner Associates (the youngest in the company’s history at 23), he chose to do so. In Michael’s case, he made the decision to enlist in the IDF. He represented the Israel Defense Forces in the Gaza Strip as a captain, patrol leader, and spokesperson.

Michael learned about completely integrated production and the potential of contemporary foie gras manufacturing in Israel. The world’s largest producer of foie gras was founded because to Michael’s tenacious pursuit of his dream.

By 1998, the company was using a network of 75 domestic distributors to sell its mollard duck goods throughout the United States and as far away as Argentina, Canada, Hong Kong, Japan, Singapore, and Venezuela. Hudson Valley Foie Gras won the 1996 James Beard Foundation Award of Excellence and the 1993 American Chef Gold Medal.

Hudson Valley won the American Academy of Hospitality Sciences’ Five-Star Diamond Award in 1996, and the American Wine Tasting Association’s Award of Excellence in 1998. For the Cystic Fibrosis Foundation and the Spinazzola Foundation, Michael has held the position of Chairman Emeritus.

Michael was given the first Olive Branch Award by the Jewish National Foundation in May 1996 for his humanitarian and professional achievements. He was given the James Beard Foundation Angel Award in 1997 for his commitment, service, and vision.

In 1998, the American Wine Tasting Association presented him with the American Wine Master Award. The James Beard Foundation’s 2001 Who’s Who in Food and Drink included both Michael and Izzy Yanay.

Despite the fact that Hudson Valley foie gras serves as the focal point of Michael’s activities, he has been actively engaged in the culinary industry since 1990 in all of its facets, including product development, planning and organizing gastronomic and charitable events, workshops, and demonstrations. Everything is made with the intention of encouraging excellent manners, decent behavior, and a good sense of humour.

Hudson Valley Foie Gras is involved with a number of organisations, including the James Beard Foundation, the Culinary Institute of America, the New England Culinary Institute, Meals on Wheels, Share Our Strength, the Robert Mondavi Chef Program, TV Food Network, Food and Wine Masters, the Hudson Valley Food Festival, and the Zurich Food & Wine Festival.

Michael is a part of Culinary Brainwaves in addition to his engagement with the Hudson Valley. Michael, the founder, serves as a consultant to the delicatessen sector. He presently works with The Walt Disney Company, Hyatt International, Regent Corporation, Four Seasons, Shangri-La Sheraton International, and the Rio Suite Hotel & Casino in Las Vegas.

He was in charge of organising Club-Med International’s Food and Wine Festival in 1994. Michael also coordinates international food festivals and events. Michael contributed to the development of a cross-cultural culinary exchange programme that introduced American concepts and ideas to the global market by bringing together eminent American and local chefs.

He finished writing the critically acclaimed Foie Gras…Passion, his debut cookbook, in September 1999. This 300-page reference work, which includes 84 recipes from well-known chefs from around the world, was named the year’s best international cookbook by the Versailles International Cookbook Jury in 1999 and received the prestigious Prix la Mazille award.

Michael Ginor Death

Know Michael Ginor Chef Cause Of Death

After learning of Cook Michael Ginor’s passing, his admirers paid the skilled chef heartfelt tributes on Twitter. The reason of death for Michael Ginor was not made public. Ginor oversaw efforts for the Cystic Fibrosis Foundation and the Spinazzola Foundation as Chairman Emeritus. In May 1996, he was given the first Olive Branch Award by the Jewish National Foundation for his contributions to society and his career.

For his commitment, work, and vision, Michael received the James Beard Foundation Angel Award in 1997. After the heartbreaking news of Michael Ginor’s passing was made public, his friends and followers expressed their sincere sorrow. Many individuals paid their respects to the late chef on Twitter as well.

“We lost an incredible soul. Michael Ginor is a buddy and a true gentleman who has supported my organisation from the beginning. I travelled to Iceland with Michael, and we frequently discussed life. Everyone could always count on him. A simple, selfless person who is full of life. On Facebook, Franklin Becker commented, “Rip my friend.

We learned about Chef Michael Ginor’s passing yesterday with grief, according to Azalea Bistro. In addition to being the creator of Hudson Valley Foie Gras, Michael was also a formidable chef and a fervent supporter of causes close to his heart, according to Bistro.

Bistro continued by saying that Michael’s excellent work with foie gras in Israel and the United States boosted American gastronomy and made Hudson Valley Foie Gras the most complete foie gras producer in the world.

“Michael will be missed by everyone in the business who knew him, including those of us who benefited from his expertise in developing a fantastic component we are fortunate enough to produce with. Our hearts go out to his family and everyone else whose lives he impacted, Bistro continued.

In a tweet, Michael Schlow expressed his devastation at learning of Michael Ginor’s passing. In addition to being my close friend, Michael played a significant role in defining and shaping the nation’s culinary scene. He was well known for his foie gras, yes, but he also kept us chefs connected so we could organize our meals.

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  • Sheetal

    I'm a 4th Year student of Architecture Undergraduate programme at Priyadarshini Institute of Architecture And Design Studies, Nagpur. During my studies, I have worked on multiple projects and these assignments have helped me to become a great team player and how to function well in fast paced and deadline driven environments. Some of interests are Sketching, listening and exploring old music, watching documentaries and being an architectural student I like to explore the conceptual angle of every element.

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