After 30 years in investment banking, Mark Leavitt, ’83, joins an old friend for a new job in the restaurant industry—to be sure the business of enlightened hospitality is being served.
- By
- January 10, 2016
- Community
Tom Jensen, ’87, went from distributing alcohol to distilling it—and explains why small-batch whiskey should be on the tip of everyone’s tongue.
Toasting the Next Generation of Craft SpiritsAfter years of studying the sport, Sachin Mylavarapu, ’21, has led his team to success in Minor League Cricket.
Return to the PitchFor fashion cofounders Maxime Tran, ’18 (EXP-23), and Maria Tran, their inspirations have become their business model.
A Couture Couple’s Top Picks