Born in the mountains near Caracas, Juano Abreu is a photographer and educator whose perspective is shaped by contrast, culture, and light. With a background in computer engineering, a strong technical foundation meets a deeply creative vision—resulting in imagery that goes beyond aesthetics to evoke genuine emotion.

Working across global destinations, Juano focuses on crafting visual stories through light, color, and composition, while mentoring photographers to refine their eye and editing skills. As the founder of Aprende, an online photography school for the Spanish-speaking community, his work is rooted in elevating photography as a powerful form of expression.

Guests can expect a thoughtful, immersive approach—capturing not just what you see, but what you feel.

Gary Bogdon is a professional photographer based in Orlando, Florida, with more than 30 years of experience as a photojournalist and over 15 years as a contract photographer for Sports Illustrated. His work covered major news events, presidential visits, celebrity portraits, and top sporting events including the Olympics, Super Bowl, World Series, and The Masters.

In recent years, Gary has focused on travel and tourism photography, capturing destinations such as Iceland, Scotland, Costa Rica, and locations across the United States. His client list includes Marriott, Hilton, Disney, Travel + Leisure, Condé Nast, and Garden & Gun. He also leads photography tours, helping travelers improve their skills while exploring the world. Gary is an FAA-licensed drone pilot and a graduate of Indiana University’s School of Journalism.

Chef Rachel Hargrove is an internationally recognized culinary artist known for her bold creativity, refined technique, and ability to deliver elevated dining experiences in luxury hospitality. Widely recognized from Bravo’s Below Deck (Seasons 8–10), she brings over 20 years of experience as a private and charter yacht chef, leading galleys aboard prestigious vessels including M/Y Odessa, M/Y Elysian, M/Y Mosaique, M/Y Apogee, and M/Y Noble House.

Her culinary education is global and experiential, shaped by studies in Japan, Thailand, and India, advanced coursework at the Culinary Institute of America, and elite stages at Quattro Passi (2 Michelin stars) and Core by Clare Smyth (3 Michelin stars). Chef Rachel has also trained with the Court of Master Sommeliers and is an Ayurvedic Practitioner, integrating balance, wellness, and seasonality into her cuisine.