Darden Alum Named as CAV Angels Entrepreneur-in-Residence
Darden School of Business alumnus Katie Begando (MBA ’22), CEO and co-founder of Bluubird, has been named the new entrepreneur-in-residence at CAV Angels, a non-profit angel network with extensive connections within the University of Virginia entrepreneurial ecosystem.
Alumni Entrepreneurs Share Insights, Experiences With Darden Audiences
The University of Virginia Darden School of Business Black Business Student Association, Entrepreneurship and Venture Capital Club, and Batten Institute hosted a panel on Wednesday to celebrate diversity in business, highlighting challenges, successes and resilience through the insights of three Black business owners who have MBAs from the School.
Darden Alumnus Earns Horatio Alger Award
The Horatio Alger Association of Distinguished Americans Inc. recently selected Thomas J. Baltimore Jr., a UVA Darden alumnus who worked his way from a modest background to become president, chair and CEO of a $9 billion lodging real estate investment trust, as one of 12 recipients of its 2025 Horatio Alger Awards.
Beyond the Headlines: Darden’s Exceptional Career Outcomes
The Darden Report checked in with Jeff McNish, senior assistant dean of Darden’s Career Center, to gather a more complete picture about the School’s 2024 figures and to discuss the School’s approach to assisting MBAs with landing a job and developing rewarding careers.
How One Visionary Entrepreneur’s Legacy is Fueling the Next Generation of Startups
The untimely passing of Damon DeVito (MBA ’94) in 2023 left a profound void but also galvanized the Darden community to celebrate his legacy. His mission continues through the newly established Damon DeVito Venture Velocity Fund. Created by J. Hunter Reichert (MBA ’94), Ian W. Ratcliffe (MBA ’94) and other members of the Class of 1994, the fund’s Fearless Founder Award supports students who embody the entrepreneurial ethos DeVito championed.
UVA Alums’ ‘Micro Farm’ Has Darden School Seeing Greens
Carl Lasley harvested basil plants, using scissors to carefully snip the aromatic herb, trimming some and completely harvesting others. The lush, richly green plants were grown in hydroponic trays in a corner of the food serving area at the University of Virginia’s Darden School of Business.
