Driehaus and Kellstadt Dean to Step Down
Ray Whittington has served as dean of the Driehaus College of Business and Kellstadt Graduate School of Business for more than 10 years. But at the end of the 2016-17 academic year, he will be stepping down and returning to his prior role as the director of DePaul’s School of Accountancy & Management Information Systems.
“I am honored to have served as dean during such a pivotal time of growth for DePaul,” Whittington said in a press release. “I do miss my days as a faculty member and now seems like the opportune time to make a transition back to teaching and research.”
Whittington was named as full-time dean in 2006 after serving as interim dean for one year. During his tenure, he helped create the college’s first doctoral degree and a number of new masters of science programs.
He also helped secure a number of large gifts that have benefited both students and faculty, including a record-breaking $30 million donation from Richard H. Driehaus to support the recruitment and retention of top business faculty. After receiving the gift the school was named in Driehaus’ honor.
Whittington also helped secure a $7.5 million gift from the Conrad N. Hilton Foundation in 2010, which helped launch the School of Hospitality Leadership. He also played a role in kicking off the “Many Dreams, One Mission” capital campaign, which raised $113 million for student scholarships.
“The Driehaus College of Business has strengthened and enhanced its academic programs under Ray’s leadership, and I am very thankful for all that he has done,” DePaul Provost Marten denBoer says. “Ray’s extensive experience as an accountant, scholar and administrator is an asset for the School of Accountancy, and I am happy our students will continue to benefit from his knowledge and expertise.” denBoer plans to share information about an interim dean appointment and the dean search timeline soon.
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Max Pulcini
Max Pulcini is a Philadelphia-based writer and reporter. He has an affinity for Philly sports teams, Super Smash Bros. and cured meats and cheeses. Max has written for Philadelphia-based publications such as Spirit News, Philadelphia City Paper, and Billy Penn, as well as national news outlets like The Daily Beast.
