Picoso founder Eli Rosenblatt began playing guitar at thirteen in order to become a rock star. He has played many styles of music including blues, salsa, son, reggae, jazz, Brazilian, Zimbabwean and Malian. He got hooked on Latin Music at age sixteen and has been writing dance music since that time.

Samantha Boshnack picked up the trumpet at age ten. She attended Bard College where she studied jazz composition and jazz & classical trumpet. She teaches private trumpet lessons, composes and currently performs with a number of different groups including Reptet, The Monktail Creative Music Concern and Picoso.

Izaak Mills began playing music when he picked up his mother's flute. He studied jazz saxophone and flute performance at Cornish College of the Arts. He is an active member of the Monktail Creative Music Concern, Clinton Feron and the Boogie Brown Band, and his own group, Bacteria. His favorite food is carrot.

Lalo Bello started playing congas in 2000. He is a self-taught musician whose instinctive rhythm and feel create a unique and infectious groove. He is an active member of percussion ensemble Omo Alagba and Picoso.

Alfonso Gonzales was born in Puerto Rico and has been playing traditional Puerto Rican music since a young age. In addition to being an excellent musician, Alfonso also owns the Puerto Rican restaurant La Isla, located in Seattle's Ballard neighborhood.

Since 2000, Ivan Gálvez has been performing in the NW with various groups such as: Jambalaya, Big World Breaks, Iguales, Sin Fronteras, Tumba Libre, Layla Angulo, Todo Folklore, Mambo Cadillac, In Lake'ch, Omo Alagba and many more. He recently started performing on the timbales with the Picoso family and hopes this is a long lasting relationship.

Keith Judelman (aka the Judelspice) is a Seattle native and musician of 17 years. He currently performs with many of the area's finer musicians in a variety of situations, including his own ensemble AeSense of Time. He has pursued his musical studies around the world and brings a wide range of experience and flavour to his works.