Michael Aeyal Ginor is co-founder and Chef of Hudson Valley Foie Gras, the most comprehensive Foie Gras producer in the world. Michael, with his partner Izzy Yanay, modernized the ancient delicacy known to Pharos and kings by utilizing the hi-tech and scientifically advanced production techniques of the twentieth century. Production is now a unified, controlled and consistent operation based on nature, nurture, and technology. It is a closed, independent production system where the duck and the egg both come first!
Michael was born in Seattle, Washington, in 1963. He is a graduate of Brandeis University and studied for an MBA at New York University. After four years on Wall Street as a Senior Vice-President with David Lerner Associates he decided to take a revolutionary step: having been born to Israeli expatriates living in America, in 1988 Michael joined the Israeli Defense Forces. He served as a patrol-commanding Captain in the Gaza Strip and as the Israeli Defense Forces spokesperson. It was in Israel that Michael first discovered the potential of modern-age Foie Gras processing.
Michael pursued his dream by establishing what is today the major Foie Gras producer in the United States. The company distributes its moulard duck products through a network of distributors extending throughout the United States, and beyond. HVFG has received the 1993 Gold Merit Award from Chefs in America and the 1996 Award for Excellence from The James Beard Foundation. In 1996, HVFG received the Five Star Diamond Award from the American Academy of Hospitality Sciences and the 1998 Award of Excellence from the American Tasting Institute.