Inspired by tropical beauty, Rachel and Mark designed their September wedding with a focus on equatorial touches. “My family is from Hawaii, and I consider the island of Oahu my second home,” explained Rachel. “Additionally, Mark attended St. George’s University Medical School in the Caribbean. We had all our floral flown in from Hawaii to honor this connection.”

The couple selected the incomparable Park Hyatt Aviara for their venue and distinguished floral designer Michelle Frost to bring their vision to life. With the partnership of esteemed event planner Kathryn Rataczak, they created an experience that spoke to their love for each other and family.

Rachel was exquisite; the beaded lace bodice of her Phoebe gown by Casablanca Bridal was accentuated by her delicate cascading bouquet of white and subtle pink floral, made with fern, petite monstera leaves, white anthurium, Hawaiian dendrobium orchids, and ti leaves. Rachel’s bridesmaids wore Annabelle dresses by Jenny Yoo in a whipped apricot and carried smaller bouquets of the same floral. For a touch of whimsy, the flower girls’ posies were made with bright pink Kimi ginger.

The ceremony, held on the verdant Park Lawn of The Gardens, was framed by a wooden archway adorned with flowing fabric and flowers. Led by officiant Robert Stevens, Rachel and Mark exchanged vows surrounded by their loved ones, expertly captured by renowned photographer Tim Otto and videographer Jason Taylor. Guests were invited after to the Palm Court for a festive cocktail reception. Entertained by the Republic of Music, attendees enjoyed cocktails and a variety of passed hors d’oeuvres that included a scrumptious grilled beef and shishito teppanyaki.

The dinner reception, held in the California Salon, was an expression of timeless elegance. Enhanced with the grace of floating candles, the centerpieces were a mixture of stunning tall glass cylinders and low arrangements created with the floral of the day. Guests enjoyed a multicourse dinner that included entrée selections of seared Pacific seabass and filet mignon. Rachel and Mark selected a Tahitian vanilla bean wedding cake, served with strawberries and cream. After dancing the night away with their guests, Rachel and Mark traveled to Crete, Santorini, and Athens for their honeymoon. ❥