Inspired by the prominent role that food played in his Italian-American upbringing, Vinny began cooking professionally at the age of fourteen. He gained experience in several restaurants in the US and Europe. Vinny attended Johnson & Wales University, one of the nations top culinary schools. At twenty-one, Vinny received his first Head Chef position at Bravo! Ristorante in Denver, CO. When he was twenty-three, he moved to New York and became the Sous Chef at B&B Hospitality flagship restaurant, Babbo. After working for 2 years in New York, Vinny moved to Hong Kong to open the very successful 208 Duecento Otto, as the Executive Chef. Following his tenure at 208, he joined Red Sauce Hospitality as the Group Executive Chef and Partner, opening and overseeing Posto Pubblico, Fini’s, Frank’s and Homegrown Foods. Lauria opened Fini’s in the Philippines and Vietnam, and in 2018 partnered with Young Master Brewery to open The Guild in Singapore. Since moving to Asia, Vinny has been awarded: Timeout HK Reader’s Choice Chef of the Year 2011, Reader’s Choice Best New Restaurant for 208 Duecento Otto in HK Mag and Timeout HK, Reader’s Choice Best New Restaurant for Linguini Fini, amongst several other accolades.