Michael Erin

Experienced Corporate and Military Leader

About Michael Erin

A versatile executive with a background in health care, hospitality, and business development, Michael Erin currently serves as chief of staff and global initiatives manager for the Las Vegas Global Economic Alliance (LVGEA). Raised near Chicago, Illinois, Michael Erin moved to Virginia for college, studying economics and business at Virginia Military Institute. One of the top students in his class, he went on to become a Captain in the U.S. Army, where he served as an infantry and medical operations officer.

Following several years on active duty, Michael Erin transitioned to a role in the Illinois Army National Guard and returned to Chicago, where he joined Webster Dental Care North Suburban as practice manager. Now based in Las Vegas, he spearheads LVGEA’s efforts to attract domestic and foreign business to the region. Among other responsibilities, Mr. Erin reaches out to companies in a wide range of market sectors, bringing industry to southern Nevada’s considerable workforce.

The Lords of Discipline, Pat Conroy, and The Citadel

Michael Erin, a principal of PacificRock, LLC, also serves as the vice president of development for the Economic Club of Las Vegas. In his free time, Michael Erin enjoys a range of activities, including traveling, running, attending plays, and reading. He lists Pat Conroy’s The Lords of Discipline among his favorite novels of all time.

An acclaimed national bestseller, The Lords of Discipline presents the story of several cadets attending the fictionalized Carolina Military Institute in Charleston during the late 1960s. First published in 1980, the novel was based on Conroy’s own experiences as a student at The Citadel, where he encountered a harsh plebe system that mistreated underclassmen both physically and psychologically.

Although Conroy is arguably The Citadel’s most well-known alumnus, the novelist was practically barred from campus for over three decades because of his unflattering portrayal of the academy. The rift was finally healed in 2001, when The Citadel awarded Conroy an honorary degree and invited him to deliver the school’s commencement address.

Chicago Cubs Start Out 2016 Season with New Clubhouse

A retired United States Army captain, Michael Erin graduated from the Virginia Military Institute, where he earned a bachelor’s degree in economics and business. Outside of his work as an economic development professional, Michael Erin spends his time traveling, running, reading, and attending plays. He also enjoys following his favorite baseball team, the Chicago Cubs.

In addition to being the favorites to win this year’s World Series Championship, the Chicago Cubs started out the 2016 season with a brand-new clubhouse that is unlike any other in the league. Boasting state-of-the-art lighting and a large media center, the 30,000-square-foot space also features a training facility that includes a hyperbaric chamber, an underwater treadmill, and an infrared sauna, among other amenities.

The new clubhouse replaces the team’s antiquated facility and gives players everything they need to prepare for and recover from a game. Cubs fans across the country hope the new space serves players well as the team ventures into the season.

Best Time to Visit Hong Kong

Michael Erin is an executive in Las Vegas, where he functions as vice president of development at the Economic Club of Las Vegas, where he is tasked with the responsibility of building and implementing the Club’s financial strategy. In his free time, Michael Erin enjoys traveling and picks London and Hong Kong as his favorite destinations.

An autonomous territory south of China, Hong Kong is a thrilling destination for many, especially those who enjoy skyscrapers and the fast-pace of city life. Travelers looking to visit Hong Kong should consider visiting between October and December, which is the best time to visit, according to U.S. News & World Report.

October through December offers lower room rates as most of the tourists visit over the summer, despite the hot and muggy temperatures and high risks of typhoon. Travelers should avoid planning a trip during the first week of October, as this is a popular time for mainland Chinese tourists. The winter season affords temperatures in the 60s and low 70s, and a lingering fog often covers the area. New Year’s in Hong Kong is always festive. In spring, some of the fogginess can remain, but room rates are still reasonable and temperatures fair.

The Differences Between Sushi in America and Japan

Michael Erin is an accomplished business professional with experience in risk management, process analysis, and logistics support. The current vice president of development at the Economic Club of Las Vegas, he handles financial strategy for the Las Vegas-based non-profit. In his free time, Michael Erin is an avid world traveler, and he loves eating sushi.

It’s well-known that sushi originated in Japan, but there are actually several noticeable differences between traditional Japanese sushi and American sushi. In America, sushi rolls are quite common, but in Japan, sashimi is the preferred way to eat sushi. When you do find sushi rolls in Japan, the rolls are made with seaweed on the outside and fish and rice on the inside. In addition to that, most rolls in Japan consist of sushi rice, fish, and sometimes vegetables, while American sushi is often filled with different fish, vegetables, and a variety of other foods. The rolls tend to be smaller in size and wrapped tighter to be eaten with chopsticks as opposed to with your hands.

Beyond appearance, there are several differences in the American sushi experience, as a whole. Contrary to the sushi restaurants often found in the US, Japan typically prefers its sushi at a sushi bar. Sushi chefs staff these sushi bars and can easily discuss which fish are best for the season with their customers. Further, sushi bars generally only serve sushi rather than noodles or soup. The notion of a sushi chef in Japan is akin to a craftsman. They are friendly while serving customers, but their work is considered to be a work of art. Japanese sushi chefs must also complete several years of training, while American sushi chefs only need a few months to learn.