I S S A, Hawaii Chapter

Events

Friday, August 21, 2015

ISSA Monthly Luncheon: Cloud Security

11:30 AM - 1:30 PM

Hale Koa Hotel

RSVP Required!
by 11-AM Wed., August 19, 2015
Cost: $25 for ISSA members & students, $30 for non-members.
Cash, check, or credit card, payable on day of luncheon.


Presentation:
Cloud Security

Speaker:
Steve Wells
Vice President, Data Center and Cloud Solutions
Presidio

Topic:
IT customers today are struggling with both their cloud strategies and the consumption of cloud-based "shadow IT" by internal customers. Many cloud strategies and deployments can stall due to a host of financial, technical and organizational challenges: limits on capital investments, insufficient IT resources, and the burden of managing multiple service providers. It is important that an organization consider all of the variables associated and architect solutions that are holistic in nature and practical to current and future needs.

Bio:
Steve Wells leads the sales strategy and go-to-market activities for Presidio's solutions in the Data Center and Cloud. Responsible for the thirteen states in the Western U.S., Mr. Wells oversees business technology solutions and resources related to Compute, Storage, Cloud, and associated Cyber Security components.

Prior to joining Presidio's management team, Steve held engineering and sales management positions at Cisco over the course of 15 years. During his tenure at Cisco, he ran the Cyber Security business within the Western U.S for Government, Commercial, and Enterprise organizations.

Steve has been working in the security and technology industry for over twenty-seven years. Prior to joining Presidio, he spent time at Cisco, 3Com, and AT&T. He has spent his career advising federal, state and municipal agencies, as well as the military and Russell 2000 companies in technology & business strategies and best practices.

Steve currently resides in the Portland, OR area.


Lunch Menu:
Appetizer: Hale Koa Salad with Tarragon Dressing
Main Course: Chicken Breast Marinated and Sautéed in Red Wine Sauce with Mushrooms, Pearl Onions and Apple Glazed Baby Carrots on Rice Pilaf with Parmesan
Dessert: Vanilla Ice Cream Taco with Fruit Salsa

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