What makes us condemn one organization and celebrate another? That question runs through all of my research, from corporate misconduct and the boards held accountable for it, to the craft movements that have redefined what we value in food, drink, and even radio.

I am an Associate Professor of Management and Entrepreneurship at Santa Clara University's Leavey School of Business. I joined SCU in 2016 after several years on faculty at the Haas School of Business, University of California, Berkeley. I graduated with a PhD in Management and Organizations from the Kellogg School of Management, Northwestern University. I also hold an MBA from the Stern School of Business, New York University; a Masters in Economics from the School of Advanced International Studies, Johns Hopkins University; and a BSFS in International Economics from the School of Foreign Service, Georgetown University.

My research focuses on questions of organizational misconduct, social evaluation, corporate governance, and craft and identity movements. I have a particular interest in the ways in which misconduct at the organizational level impacts top management and boards of directors at the companies involved. In another stream of research, I study the processes through which we make sense of and evaluate others, particularly around instances of wrongdoing. I also work at the intersection of social movements and craft production, including research on the movements that promoted organic food, bean-to-bar chocolate, craft distilling, microbreweries, and low-power FM radio.   

My teaching focuses on organizational behavior and organizational theory at the undergraduate, graduate, and executive levels.