First time freshmen, transfer students and students who wish to apply for associate or bachelor’s degree programs.
Students who wish to apply for master’s degree programs or advanced certifications.
Students who wish to apply for our online-only degree programs.
High school students and transfer students who want to enroll in day classes at the Buffalo campus.
Adult learners applying to our undergraduate or graduate degree programs at either our Buffalo or Rochester campuses.
Adult learners applying to our online undergraduate or graduate degree programs.
Nick Pitillo '06 Opens Osteria 166 in Downtown Buffalonext
He didn’t do it alone, though. It began when Pitillo contacted his former professor, Bill Weeks, clinical associate professor and head of the Divison of Management and Leadership. Pitillo pitched the idea of SAGE MBA students to write a business plan for him. “Of course,” said Weeks, “Especially for one of our own.” MBA students Bradley Vespa ’13, Tamikah Ford ’13, Phil Cruze ’13, and Craig Spencer ’13 all welcomed the challenge and that began a series of meetings with the group.
According to Pitillo, the work of the Medaille students was invaluable to his success. He also credits his coursework with Weeks in Medaille’s Master of Arts in Organizational Leadership (MAOL) program, noting that what he learned plays a big part in how he operates now. The focus on systemic thinking while studying leadership was instrumental as he made the myriad of decisions one faces while starting a new business.
“I went into the MOL program thinking I’m an adult, with years of experience, what can I learn?” says Pitillo. “Boy was I surprised.”
Recipe for success. Once again, Pitillo wasn’t alone when the restaurant was ready to open. His family, with extensive experience in the restaurant business, was with him every step of the way. In fact, he says he couldn’t do it without them. Together they have created an eatery that gives one the sense that they are “home for a family meal”. To that end, the menu off ers Nani’s ravioli, made from scratch by his mom. It is one of the restaurant favorites.
Pitillo says he has been blessed with amazing people surrounding him, from his chef and servers, to the dishwashers. In fact, Pitillo feels that they are all his extended family. Prior to opening Osteria, Pitillo says that he ran each restaurant he managed as his own, but he found that this is very diff erent. It really is
“I have 50 people all depending on me,” explains Pitillo. “It’s much diff erent, a much greater responsibility. I have to take care of my family. It’s just much
His hard work and commitment look to be paying off . The restaurant is filling each day with people delighted with the freshly prepared food. The atmosphere
is warm and welcoming.
“I know it’s cliché, but this is a place where everyone knows your name,” concludes Pitillo. “We want people to feel like they become part of our family.”
Students from Medaille's student-run campus radio station, WMCB The Fuze, were recently interviewed on WBFO radio.
Enjoy highlights from Medaille’s Program of the Month focus on students, faculty and alumni from the College's English program.
English program alumna Sarah Kinne ’14 currently works as a teaching assistant at the Northeastern University School of Law, in addition to being a staff assistant specialist for the Office for Scholarly Communication at Harvard University Libraries.
Medaille senior Rodshaleek Pino discusses why she chose English as her major, and how it has prepared her for the future.
Medaille senior Arria Copeland discusses what she loves about the English program, and the Medaille experience.