• Xinran Tao

    Investments, Wesleyan University

    Xinran joined the Investment Office in September 2022. Prior to Wesleyan University, Xinran was an Investment Analyst at the J. Paul Getty Trust, a non-profit organization in LA, where she covered public equities, including domestic, international and emerging markets equities, liquid and illiquid credits, and hedged funds. Prior to that, Xinran was part of the Investment Analyst program at Vanderbilt University, serving as a generalist on the Public Investment team, responsible for marketable securities across asset classes. Xinran graduated from Vanderbilt University, with an M.S. in Finance and received her B.A. in Business Administration with concentration in Finance from University of Washington. Xinran grew up in Shanghai, China and is a CFA charterholder.

What do you love about Wesleyan?

Wesleyan is a special place. As someone who didn’t come from a liberal arts background, I can appreciate the unique experience students get here at Wesleyan. It is more than a good education, they learn critical and creative thinking, embracing diversity and independence, and finding one’s own voice.

What inspires you?

Growing up, my parents instilled in me the value and importance of education, especially for those who did not come from a privileged background. Therefore, being able to support the mission and financial needs of a leading academic institution, such as Wesleyan University, through my daily work is something I feel extremely motivating and proud of. I also enjoy spending time closely with the students through our summer internship program. We take on three students each year and help them explore their interests in investing. It is an extremely rewarding experience to be a part of their professional journey and watch them grow so much in a few short weeks!

What do you care about/ do for fun?

My husband and I spend a lot of time with our dog, who loves the freezing cold of the Northeast, we now call home. We also love exploring delicious eats, whether it be a new restaurant or trying out recipes from the New York Times in our own kitchen.