Vin is a restaurant lifer. He has supervised the project management of nearly $300 million in restaurant development and construction in both nationally known brands and independent operations, and has been involved in the opening of over a hundred restaurants. A specialist in helping entrepreneurial organizations grow, he has more than two decades of experience as a small-chain executive in growth environments, and has held full operational responsibilities for companies with annual sales volumes ranging between $15- $400 million.

In addition to multiple hands-on management positions, he has been a restaurant owner, chain executive, and consultant. Vin has created and implemented sales building, profit enhancement and organizational strategies for many companies in multiple restaurant segments. Additionally, he has taught restaurant management and business planning at New York University and serves on the faculty of the Institute of Culinary Education in New York City.