Lenny Messina, founder of Hudson Valley Farms, brings his farm-to-table vision to life with passion, perseverance, and purpose. Known as the “Crown Prince of Foie Gras” and Executive Chef of LOLA, he offers rare insight into growing both exceptional food and a thriving farm to elevate American gastronomy through innovation and sustainability. Meet our March Harvest Dinner guest chef.
Who inspired the Hudson Valley Farms concept?
Hudson Valley Farms was founded by Izzy Yanay and Chef Michael Ginor in 1985, born from the collaboration between Izzy’s deep roots in quality driven farming and Chef Ginor’s culinary expertise and exacting standards. That union of agricultural discipline and world class culinary thinking defined the farm’s identity from the very beginning. My own background is culinary, which is why this philosophy has always resonated with me. Truly great cooking begins at the source. Working closely with exceptional ingredients inevitably reshapes how you think about food.
What are the biggest challenges you face in running the farm, and how are you overcoming them?
Farming is an ongoing negotiation with variables. Conditions shift. Costs evolve. Nature sets the pace. Maintaining consistency within that environment is both the challenge and the craft. It requires patience, efficiency, and a long term perspective.
What jobs and activities do you enjoy doing the most?
I am continually drawn to transformation. Discovering how an ingredient can be elevated or expressed at its highest potential remains endlessly compelling. That intersection of creativity and discipline is where the work becomes most meaningful.
How do you approach sustainability and environmental stewardship on the farm?
Sustainability, at its core, is about respect. Respect for the animal, the environment, and the resources involved. Whole animal utilization is one of the clearest expressions of that principle, ensuring that what is produced is honored with purpose and value.
What innovations (technology, techniques, business practices) have made the biggest impact on your productivity or growth?
The most meaningful innovations often come through refinement rather than reinvention. Applying greater precision and consistency to traditional preparations such as torchon or confit allows those timeless techniques to fully reveal their strengths. The methods endure. Execution elevates.
Can you walk us through a typical “season” at Hudson Valley Farms — what’s happening at different times of the year?
Each season carries its own rhythm, though fall and winter bring the greatest intensity and energy. As temperatures drop, demand rises and the pace accelerates across the operation. Despite these cycles, the priorities remain unchanged: preserving quality, consistency, and an unwavering respect for the product.
What seasonal produce are you most looking forward to incorporating into the Harvest Dinner menu at The Brasserie?
Menus of this nature are guided less by season and more by balance, clarity, and ingredient integrity. Inspiration may begin with exceptional products, but the defining creative moment occurs through direct engagement. Taste. Aroma. Texture. Once the ingredients are in hand, the direction of a dish becomes instinctive. I am genuinely excited and deeply grateful for the opportunity to cook and share this Harvest Dinner experience.
What sparked your foie gras passion and why?
My connection to foie gras is deeply personal. Early in my career, I had the extraordinary privilege of learning from Chef Michael Ginor. That mentorship became one of the most formative influences of my professional life. His precision, discipline, and profound respect for ingredients permanently shaped my perspective. Over time, that mentorship evolved into a valued friendship, something I remain sincerely grateful for. Foie gras, for me, reflects many of those early lessons: restraint, care, and an uncompromising commitment to craftsmanship.
What are a couple of your favourite winter food combinations?
Cold weather cooking invites depth, warmth, and contrast:
- Potato and rosemary
- Duck and citrus
- Mushroom and thyme
- Pear and aged cheese
- Squash and warm spice
These pairings endure because they balance richness with brightness and structure.
What advice would you give someone who wants to start their own farm or get into sustainable agriculture?
Understand both the craft and the realities. Farming is deeply rewarding, yet inherently demanding and unpredictable. Patience, efficiency, and genuine respect for the process are indispensable.
