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Michael Aeyal Ginor is the co-founder and chef of Hudson Valley Foie Gras, the most comprehensive foie gras producer in the world. He is also a food and travel contributor to Food Arts, the James Beard magazine, Art Culinaire, Coffee & Cuisine, Singapore’s Cuisine Scene, and Great Britain’s Great Hospitality. His cookbook, the internationally acclaimed Foie Gras: A Passion, is a comprehensive reference book accompanied by eighty-four recipes. It has received the prestigious 1999 Prix la Mazille for best international cookbook of the year from the International Cookbook Revue in Versailles.
Ginor, along with chef Ken Oringer launched Boston’s La Verdad, a casual Mexican Taqueria and restaurant, which was awarded “The Best Casual Mexican Restaurant in the US” by Bon Appetit. Additionally, La Verdad was on Food & Wine’s “One of the best 100 Restaurant in the US” list. In July 2007 Michael opened TLV in Great Neck, New York, a Mediterranean restaurant, which garnished critical acclaim and received three stars from Newsday – “An oasis of serious food…. by culinary luminary Michael Ginor” as well as “Best New Restaurant (Long Island) 2008.”
In September 2009, Ginor opened Lola, hailed as one of Long Island’s best restaurants, receiving 3 ½ stars from Newsday, and described as “brilliant, volatile…shooting stars”. Most recently, the Long Island American Culinary Federation awarded the 2015 Cutting Edge Award to Lola. In addition to publishing a cookbook, opening several restaurants and owning and operating a successful foie gras business, chef Michael has hosted PBS’ Run Away Chef in Thailand from 2010 – 2011.