Living Light graduate and internationally known raw vegan chef Felix Schoener told his mother he wanted to become a chef at age seven. His lifelong passion for food was strongly influenced by his mother, a 30 year vegetarian. He grew up with simple, healthy meals and the family had a huge garden with fresh vegetables, fruit, herbs, and nuts. As a youngster, his mother gave him a whole foods cookbook for kids and he cooked from that book for his family. He learned from a young age to celebrate every meal and prepare the food with love and attention.
Growing up in Germany, Felix was able to join an apprenticeship program and begin to learn a more refined gourmet style of cooking. He won the second cooking competition he entered, and from that moment on was “on fire” and dedicated to culinary study and further training.
However, he soon became disillusioned with the highly competitive and unhealthy working environment in the Michelin-starred restaurant where he worked and moved to another Michelin rated property, a remote Swiss hotel, where he was able to spend more time outdoors in a healthy environment, and return to eating healthier and feeling much happier.
Wanting to establish a better work-life balance, Felix then signed up to work on several organic farms around Europe where he learned permaculture, and began to eat more raw food. He immediately had more physical energy and more mental clarity then ever before. Next, he apprenticed at Tree of Life Rejuvenation Center with Dr. Gabriel Cousens, and then went to work as executive chef at The Farm at San Benito, a world class luxury healing retreat with a gourmet raw food concept in the Philippines.
All along, he was inspired by the world class chefs who focused on wild herbs, organic, seasonal and locally sourced ingredients and vegetarian cuisine. When he was invited to Living Light as a presenter at the Vibrant Living Expo, Cherie and Dan offered him the opportunity to take classes and he earned his Raw Culinary Arts Associate Chef and Instructor certification, as well as studying Ethnic Cuisine and Recipe Development and taking Science of Raw Food Nutrition with Drs. Rick and Karin Dina.
When Lahre and Chico Tatriele of the award- winning Fivelements Puri Ahimsa healing resort and spa asked Cherie to recommend an experienced and talented chef to replace Living Light graduate Made Runatha, (who was leaving the venue to create his own raw food restaurant in Asia), Felix immediately came to mind.
Felix was very excited to be connected with the couple, who have a great sense of how to create a high-integrity business, and who share his vision of creating beautiful, healing raw vegan cuisine in a conscious and sustainable environment.
“I think together we can bring plant-based raw living cuisine to a new level of excellence and make it accessible to more people around the world. We are a strong team at the right time in the right place! This is nature’s best cuisine, and we can let the soul of produce shine!”
Felix looks forward to adding new and innovative culinary techniques and modern presentation to the menu and to working with complex Southeast Asian flavor profiles, beautifully balanced with sweet, sour, salty, pungent and spicy elements and lots of fresh herbs and tropical produce.
“Congratulations Felix – we are very proud of you!”
Visit RawFoodChef.com or call 707-964-2420 for information about all of our culinary and nutrition classes and certification programs.