The Phillip and Patricia Frost Museum of Science is a leading science museum dedicated to sharing the power of science, sparking wonder and investigation, and fueling innovation for the future.  I speak with Frank Steslow, CEO, about the impact that the museum has had, and the exciting possibilities of a future of a Blockchain/Crypto/NFT Exhibit.   As President of the Phillip and Patricia Frost Museum of Science, Frank Steslow has over 30 years of experience as a scientist and executive manager in science-based, non-profit organizations, including eight years as the museum’s chief operating officer.  As COO, Steslow was responsible for the overall operations for the museum in the areas of finance, communications, marketing, exhibits, environmental conservation, public programming, and visitor services.  Before joining Frost Science, Steslow was the CEO of the Da Vinci Science Center in Allentown, Pennsylvania, he served in several executive leadership positions at the Florida Aquarium and the New Jersey Academy for Aquatic Sciences, where for five years he was the Academy’s COO.   Before his career in public aquaria, Steslow worked as an environmental scientist for the State of Florida and as a biological scientist for The National Marine Fisheries Service in the Bering Sea.  Steslow received a Master of Science degree in environmental health and science from the University of South Florida and also holds a Bachelor of Science in microbiology from Pennsylvania State University.   Sergio Tigera is a dynamic leader, Speaker and Executive Coach with over twenty years of domestic and international business leadership experience. He is currently CEO of Progress Partners Consulting, a firm specializing in optimizing individual and team performance. He is also the founder of the Peak Performance Method™ training and is Host of the Gamechangers LIVE® Podcast!   Email: [email protected]  Phone: 786-457-0113    www.linktr.ee/coachsergio | www.sergiotigera.com | www.gamechangerslive.co | www.thepeakperformancemethod.com www.linkedin.com/in/sergiotigera

Shone Anstey brings 20 years of experience in building complex technologies and software primarily within search, analytics and data center operations. He has been engaged with cryptocurrency since 2012, has acted as technology lead for an industrial Bitcoin mining and Bitcoin mining pool. In addition, Mr. Anstey is a Certified Bitcoin Professional as well as a Certified Cryptocurrency Investigator. Shone is also a Director and Co-Founder of BIGG Digital Assets (CSE: BIGG | OTCQX: BBKCF), responsible for bringing the team together in 2015 and originating the company’s core analytics products QLUE, BitRank. These tools are used to mitigate the AML risk associated with cryptocurrency and are currently utilized by US Federal law enforcement in Washington DC, along with cryptocurrency companies globally. During his time leading the company, Mr. Anstey oversaw its go-public transaction in late 2017, capital raises of an aggregate $23.2 million, and the ~$3 million strategic acquisition of Netcoins in August 2019. Recently, BIGG hit unicorn status with a $1 billion market cap. Now he is CEO of LIQUID FIN TECH CORP  

In 2009, Daniel Bouza was unhappily working in a construction and engineering firm when he decided to make a change and pursue his passion. He left his hometown of Miami to attend the Institute of Culinary Education in New York City with an eye toward employment at the famed Gotham Bar & Grille. Bouza got his wish and was soon working as a line cook at the famous New York spot but not before spending his first three months at the restaurant shelling chickpeas for no pay. Bouza then moved on to BLT Bar & Grill in the Financial District. It was there that he met Chef Rodelio Aglibot, A.K.A. The Food Buddha. Bouza began working as a consultant with the acclaimed toque and opened multiple restaurants around the world. Missing the kitchen, Bouza took the Head Chef job at The Ritz-Carlton Bachelor Gulch in Beaver Creek, Colorado. After a year working on the slopes of Beaver Creek Mountain, Bouza took a trip to Hawaii and was lured to stay by the beauty and magic of the island of Lana’i. During his tenure as Sous Chef at Nobu Lana’i, Bouza found a passion for Hawaiian-styled and Asian inspired foods such as the poke bowl and bao buns. Bouza found his way back to Miami and after some time working under Makoto Okuwa at the Chef’s upscale, Japanese namesake eatery in Bal Harbour, decided to concentrate on his dream project, PokéBao. Inspired by a tiny surf shack in Lana’i that served poké to guests lining around the block, PokéBao was born when Bouza had the idea to combine two delicious appetizers – poke bowls and bao buns – and serve them in a chef-driven, fast casual environment.  Unfortunately, in March 2020, Chef Daniel Bouza decided to step down as Chef/Owner of PokéBao due to the Coronavirus Pandemic but he didn’t stop there. After many years working alongside with renowned chefs around the world and with the experienced he gained, he wanted to keep showcasing his talents without any limitations to the menu. He has continued to bring his flavor and talent into the private catering market creating menus specifically catered to private client’s palate. He now offers private caterings at clients’ home ranging from hand-made pasta to artfully designed traditional Japanese Omakase plates.