Hospitality alumnus Duke Mahr took a surprising career turn toward senior living From cooking at age 15 to holding numerous hotel jobs, Duke Mahr (BSBA 2021), has the professional hotel and restaurant experience of someone twice his age. It only makes sense that he...
Speaking virtually from his home in Sweden on April 23 as part of the Learning by Example, Attaining Distinction (LEAD) Mentor Program Speaker Series, Peter Wallenberg (BSBA 1983) shared his professional wisdom as a fifth-generation member of The Wallenberg...
Cities apply to host the Olympics in hopes of driving international exposure and boosting revenue, but according to a study by the Council of Foreign Relations, it’s unclear if host cities end up benefitting economically given the amount spent on necessary...
The hospitality industry was one of the hardest-hit sectors during the pandemic and the Fritz Knoebel School of Hospitality Management felt it. “The industry was collapsing around our students,” said Lauren Sepúlveda, associate director of student services at Fritz...
Dara Wong (BSBA 2009) named her Flagstaff, Arizona, restaurant Shift because that was its goal: to shift the definition of a normal dining experience. Five years later, that name holds an entirely new meaning—one that, as Wong sees it, encapsulates the experience...
In September 2017, the only thing Mark Sharkey was planning was his retirement. For 35 years, Sharkey (MBA 1993) had been chasing a childhood dream, forged in the Waterford crystal and Wedgewood china he encountered at a Jamaican resort. There, at the Plantation...
Almost two years ago, DU student Zoi Johns was meeting with her Pioneer Leadership Program (PLP) small group to brainstorm a community project. “On the count of three, say who you want to work with,” Johns recalls. The next moment launched them on a journey that would...
Rick Levi (BSBA 1972) considered the three best schools in the country to study hotel and restaurant management in the late 1960s. When he and his father flew from Cincinnati, Ohio, to tour the University of Denver campus, it was the first time he’d been to Denver. “I...
Braving new frontiers is cool and all, but braving new frontiers in the food and beverage world—specifically the killer combination of baked goods and spirits—is next-level. That’s what DU alumnus Jeff Hopmayer (BSBA 1988) did after graduating from the Daniels College...
