Entrepreneurs in Residence

Craig Dubitsky hello

Craig Dubitsky

Craig Dubitsky joined Babson as an entrepreneur in residence in 2017. A consumer products serial entrepreneur and founder of hello® products, he is on a mission to make the things we regularly use better and more beautiful, and, in doing so, elevate the everyday. He leads the creative vision at hello, a new kind of oral care, crafted by a small, passionate crew, using naturally friendly™ ingredients. In record time, hello has become the No. 2 natural oral care brand in the United States and has been recognized as one of Inc.’s “25 Companies That Are Changing the World”. Prior to hello, Dubitsky co-founded the Kind Group, conceiving eos, a women’s personal care brand known for its ubiquitous spherical lip balm. He also has served as the CMO of Popcorn, Indiana, and as SVP of Venture Development at Simon Property Group, leading the initial investment in Method Products, where he served as a founding board member. Dubitsky was named one of Advertising Age’s “Creativity 50,” Brand Packaging magazine’s “Brand Innovators,” and The Internationalist’s “100 Most Inspirational Marketers in the World.”

Sara Gragnolati

Sara Gragnolati

Sara Gragnolati M’10 has been an executive in residence with the Center for Women’s Leadership after graduating magna cum laude from Babson’s MBA program in 2010, allowing her to be a mentor and resource for students who are exploring new ventures and are seeking advice from a fellow alumnus. Gragnolati is a 12-year veteran in the natural products industry (NPI), with an established expertise in organic, health, sustainability, and consumer trends. Gragnolati launched Cocomama after she was diagnosed with food allergies and saw a huge opportunity to fill needs within the fast-growing gluten-free market. She has worked with many of the leading brands in the NPI. She started her career with two marketing firms focused on representing organic and green clients. She oversaw marketing programs, PR campaigns, PR/marketing budget planning, sales development and packaging, website, and ad design.

Leonard C. Green

Leonard C. Green

Leonard C. Green is a CPA, MBA, entrepreneur, and an entrepreneur in residence at Babson College. He is the founder of The Green Group, an accounting, tax, consulting, and advisory firm, and also is involved in 14 businesses in diverse markets. Green is one of the founders of the NASDAQ publicly traded Blue Buffalo pet food company that is the fifth-largest company in the United States in this category. His other business ventures include commercial and residential real estate, thoroughbred horses, sports teams, other publicly held companies, and several charities. Green also sits on the board of directors and board of advisors for a number of companies and foundations, and was elected a trustee at Babson College in 2013. In the past 15 years, Green has taught two of the most highly rated entrepreneurial courses at Babson College, including The Ultimate Entrepreneurial Challenge. His classes have been featured on CNBC Squawk Box and on ABC networks. In 2001, Green received the Edwin M. and Gloria W. Appel Award for outstanding contributions to the entrepreneurial spirit of academia at Babson College.

Blair Heavey

Blair Heavey

As a graduate of the MBA program, Blair Heavey M’89, P’14 is not new to Babson, but he joined the community in a different role as an entrepreneur in residence in 2014, where he is an advisor for the Butler Launch Pad and available to meet with participants by appointment. He also is a guest speaker in entrepreneurship classes. Heavey has 20 years of experience in building and leading innovative high-growth technology companies, two of which went from raw startup to public companies and many others that were acquired. Heavey has worked with social, mobile, e-commerce, and online marketing ventures, creating significant investor value. Presently, he assists growing startups with their go-to-market plans. He also sits on the board of a venture-backed startup, Marlin Mobile. He has been CEO of multiple startups, and has extensive experience in helping to raise venture capital, growing from nothing to a scalable product, and reinventing strategy. He hopes to support aspiring entrepreneurs in their strategic vision and creative ideas. Heavey earned his undergraduate degree from Boston College, and his MBA from Babson College in 1989.

Gail Simmons

Gail Simmons

Gail Simmons joined Babson in 2013 to work directly with the Center for Women’s Entrepreneurial Leadership and the Lewis Institute to mentor and guide Babson entrepreneurs, especially in designing strategic marketing and communications approaches to their enterprises. Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show’s inception in 2006, she has lent her extensive expertise as a permanent judge on Bravo’s Emmy Award-winning series Top Chef. Now in its 10th successful season, Top Chef is rated the No. 1 food show on cable television. Simmons also is host of Top Chef: Just Desserts, Bravo’s pastry-focused spinoff of the Top Chef franchise, which aired its second season in the fall of 2011. She joined Food & Wine in 2004 and directs special projects for the magazine, acting as liaison between the marketing and editorial teams on magazine events and chef-related initiatives, working closely with the country’s top culinary talent.

Andrew Zimmern

Andrew Zimmern

Andrew Zimmern joined Babson in 2012 to share his experiences and mentorship with Babson students, and play a role in Babson Food Days through a partnership with The Lewis Institute’s Social Innovation Lab to further innovation in the food system. As the co-creator, host, and co-executive producer of Travel Channel’s hit series, Bizarre Foods with Andrew Zimmern, he travels the world, exploring food in its own terroir. From world-class restaurants to street carts and jungle markets, it’s all about discovering and sharing the authentic experience. To date, Zimmern has explored food cultures in more than 32 countries, including hands-on experience working with food innovators and food entrepreneurs.