Students News

Percival “Percy” Sibanda ’24 left his home country of Zimbabwe for American high school and then Endicott, where the graduating business management major has worked as an admission tour guide, served as a global ambassador, and plans to become an accountant.

From decadent mac-n-cheese at Callahan Dining Hall to crispy chicken tenders at the Lodge, we asked our Gulls for the essential dishes that have defined their Endicott experience. And the gastronomical wonders are only set to expand, thanks to a game-changing $5 million partnership between Endicott and Sodexo.

Through his semester internship with CGPR, Julian Richtarich ’24 has come to realize his passion for the world of marketing and PR, while still holding on to his entrepreneurial spirit.

At his internship with Cutco Knives, Mike Canney ’24 was named the top seller in the Northeast region and won a free trip to Madrid. It’s that work ethic that’s also driven Canney’s success in the gym, on the field, and through life’s challenges.

A laugh-out-loud and toe-tapping musical, Endicott College’s new Mainstage production, Something Rotten, is a reminder to audiences that being true to yourself never goes out of style.

The Tadler Center for the Humanities recently received an anonymous $250,000 gift, which is helping Charlotte Gordon, Distinguished Professor of the Humanities and Tadler Center Director, to bring luminaries like Stephanie Land to campus while fortifying a place for the arts at Endicott.

On March 25, Endicott College President Steven R. DiSalvo, Ph.D., welcomed the arrival of Sal’s Pizza to Callahan Dining Hall.

Computer science major Ramsey Martinez ’26 is known as Rambo around campus, and it’s his outgoing personality that’s already the key to his success.

After the death of their good friend Zach Markowitz ’14, Colin Sitarz ’12 M’13 and Adam Benoit ’12 founded Z’s Threes, a basketball competition to keep Markowitz’s memory and his love of basketball alive.

Hospitality students Emma Cyr ’24 and Caitlin Reale ’24 have found their spark for the hotel industry, thanks to their semester-long internships this past fall.