Crossborder Tax Issues: The Things Every Planner Should Know with Christopher J. Byrne
The presentation will provide planners with information to assist them with guiding their clients on cross border tax issues. After the presentation, planners will be able to identify tax and estate planning issues facing global families; assess pre-immigration planning which may be needed for clients; explain issues related to the tax consequences of a US green card; recognize issues related to cross border matrimonial matters; and identify clients who may be candidates for the voluntary disclosure program.
Christopher J. Byrne has been practicing in the field of international taxation and cross border estate planning as a Certified Public Accountant for the past 30 years and as an Attorney at Law for over 20 years.
He is licensed in the States of New York and New Jersey as a Certified Public Accountant and in the States of New York and Connecticut as an Attorney at Law.
Mr. Byrne has a law practice in New York and an accounting practice in New Jersey. He has made significant contributions in various positions at KPMG LLP (New York), Arthur Andersen LLP (New York) and Wealth and Tax Advisory Services LLC (New York and New Jersey). He has a diverse client base and strong relationships with high net worth individuals and their advisors around the world.
As an experienced Certified Public Accountant, who is also engaged in the practice of law, Mr. Byrne is often called upon by other CPAs, attorneys and financial advisors to assist them and their clients with tax and estate planning matters. This “team approach” has proven to be very efficient, particularly on matters when attorney-client privilege is needed and often extends to other areas such as probate, estate administration and tax controversies.
This Event is Generously Sponosored By: 
Menu: Salad with gem lettuce, watermelon, heirloom tomatoes, cucumber, red onion, feta, honey-lime vinaigrette; zucchini muffins; breast of chicken with parmesan cream sauce; Minnesota wild rice pilaf; grilled asparagus with lemon zest and olive oil; rolls and butter; creme brulee with seasonal berries
