With over 22 years of experience in the technology industry and over 14 U.S. patents to his name, Tre Zimmerman specializes in wireless communication product innovation, mobile media and emerging technologies focused on connecting devices to networks, content delivery and embedded media applications. 

His range of expertise include everything from small cell development, iot, m2m and wireless communications networks to product innovation, network architecture, iptv, video communications, set top box platforms, mergers and acquisitions, branding and more.

Zimmerman is a leader and philanthropist who is proactively addressing social injustice concerns with his latest venture project glasslab. This is a newly founded peer-to-peer lending community and digital banking platform targeting underserved and immigrant individuals through the liquidity of their token. This latest venture is a type of financing platform that connects people or entities willing to loan money with people or businesses that want to borrow money. 

“I really wanted to decentralize the way in which getting a loan works,” says Zimmerman. “There’s a lot of underserved and overlooked people in this country that would be willing to pay back a loan if given the chance, but big banks will not entertain or risk it.” 

His positive alternative to traditional financing makes project glasslab a burgeoning financial tech company that hopes to create a flourishing online platform that matches loan applicants directly with willing investors and funders. His compassion for wanting to help others is driven by the same keen sensibility he uses to find success in business. For as serious as his work can be, Zimmerman always finds balance in keeping things fun and pleasurable on the job.   

When meeting with potential investors and clients he keeps things light and enjoyable to showcase his ideas and keep people captivated. Read on to find out what his top restaurant picks are for courting business in Florida. 

Oli’s Fashion Cuisine in Wellington, Florida is a favorite spot to discuss contracts. The restaurant takes note of the region’s agricultural origins and development into a flourishing community. Using local produce and meats, Chef Dustin Parfitt and president Juan Gando have developed a superb menu that brings palm-beach style dining to the Boca Raton area. 

Popular starters include a selection of salads such as the necane salad with a mix of fruits, arugula, goat cheese and citronette and the cauliflower Caesar with raw cauliflower, Brussel sprouts, grapes and arugula; and bites such as the grilled avocado wedges with charred avocado-cucumber mango and salsa-spicy mayo and the lobster deviled eggs.  There’s also a signature taco section featuring everything from tuna and skirt steak tacos to lobster and chicken tacos.

For those interested in more of a carb overload, there’s a variety of flatbreads offered, as well as butcher shop favorites such as the 8 ox. Filet mignon and the pomegranate glazed pork chop, and seafood dishes like the bouillabaisse with fresh fish-shrimp and clams and the shrimp and grits blackened shrimp-chorizo-peppers-onions-corn-fried egg.  

Buccan in palm beach is another top choice to do business. Enjoy Clay Conley’s innovative American cuisine that features a range of cuisine. From raw bar favorites such as the hamachi tiradito and tuna crisps and veggies such as the ember roasted beet tabbouleh and grilled cauliflower to crispy plates that range from the conift duck leg and the short rib empanadas, there’s a large selection to choose from.

Buccan also boasts a pasta selection with dishes such as the Maine lobster and shrimp fusilli and the squid ink orecchiette and large plates that include local grilled swordfish and Florida snapper.

Lastly, the NEXBIT Founder and Chairman loves to take clients out for a night on the town at Cucina in palm beach.  The restaurant provides delicious lunches and dinner in a lively setting. The celebrated Italian venue with Chef Kent’s inspired cuisine includes a selection of Neopolitan style pizzas with a fermented sourdough crust such as the Nonna’s meatball and the 2 a.m. With sausage and spicy cherry peppers.

There’s also a range of classic southern Italian dishes such as the soreentino with pan crisped chicken cutlet chicken cutlet, thinly sliced prosciutto, wild mushroom crust with provolone, white wine and truffle veloute; the ragú bolognese cucina’s classic northern Italian ragu prepared with all natural veal, pork and beef, parmigiano, San Marzano tomatoes & Tuscan olive oil, served with fresh homemade fettuccine or simple a nice piece of fish whether the fresh day boat catch or king salmon.

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