Tax Act of 2017 (Specifically IRC Sec. 199A and related law change) on Estate Planning

Date: Wednesday, May 2, 2018
Time: 5:00pm - 7:00pm
Location: University Club
Speaker: Richard Kollauf CFP, CPA, AEP, BMO Private Bank

This program will cover the implications of The Tax Cuts and Jobs Tax Act of 2017 on estate planning including the IRC Section 199A deduction of qualified business income of pass-through entities and related law changes.

Rick Kollauf is a Vice President and Director of Business Advisory with BMO Private Bank, providing customized succession and estate planning solutions to high net worth individuals and families as part of an overall personal wealth management strategy. Rick has over 30 years of experience in the financial services industry. Preceding his career with BMO, Rick spent 7 years as Director of Business and Tax Planning for Vogel Consulting in Brookfield, Wisconsin.  He started his career as a tax manager with one of the then “Big Eight,” Arthur Andersen.  In addition, Rick was the CFO/General Counsel for a multi-state business and single family office for over 13 years.  His varied expertise covers individual, trust, partnership, business, and foundation areas of tax and estate planning, succession, family matters, and cross border planning. 

Rick received his BS in Accounting and JD from Marquette University. He is a CERTIFIED FINANCIAL PLANNER™ and Certified Public Accountant.

Rick is an active member in the community, currently serving as a board member for the Wisconsin Bar Association and Sharon Lynne Wilson Center for the Arts. He also serves on the Taxation Committee for the Wisconsin Institute of Public Accountants.  Rick is an active member of the American Bar Association’s Section of Real Property, Trust and Estate Law and Section of Taxation, the American Institute of Certified Public Accountants, and Milwaukee Estate Planning Forum.  


Salad: Strawberry & Spinach Salad: Spinach, Arugula, Chevra Goat Cheese, Strawberries, Toasted Almonds, Balsamic Vinaigrette

Entrée: Cast Iron Seared Chicken Breast w/ Wild Rice, Grilled Asparagus and Dijon Cream Sauce

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