Luca Di Palo
Hometown: Milan, Italy
Undergrad: Politecnico di Milano (Milan, Italy), BS and MS in Management, Economics, and Industrial Engineering
Current City: Milan, Italy
Current Employment: I’m a Strategy & Transformation consultant at IBM Global Business Services, the consulting arm of Big Blue.
In the last 4 years I’ve worked within different teams, consistently with different clients (by industry, sophistication or size) and on different subjects (cost reduction, right-sizing organization, business process reengineering, operations improvement, definition of a multi-year transformation plan, etc.).
For example, during the last project for a global EPC company, I worked on the definition of a KPI model to monitor and track the process improvements followed by an extensive business process-reengineering project completed one year ago. My main activities were understand the client’s requirements, design a balanced scorecard comprehensive of all the needed elements, coordinate a team of analysts and transfer the functional requirements to the software guys.
Why he chose Tippie: I was looking for a few criteria: outstanding brand, a top ranked MBA, a small class where I can create strong connections and feel part of a real community, and a solid curriculum in Finance.
Tippie MBA optimally satisfied all these requirements. Besides, during the admission process I had the opportunity to discover and appreciate some unique, distinctive characteristics of Tippie, like the 1-to-1 career service approach, the exceptional ROI, and the class international diversity.
Something unique about Luca: I like to try new experiences outside my comfort zone: in the last years I’ve tried skydiving (you should see my terrified pale face immediately before the drop…), hatha yoga, Cuban salsa, and rafting.
I’m also — of course, because I’m Italian — a quite good soccer player (I regularly play 2 matches per week) and I hope to be able to continue in Iowa City.
At the end of the day I like cooking (“spaghetti with my homemade tomato sauce and basils” is my special plate) and I’m member of Slow Food association, that has the objective of counteracting “…the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.”