Executive Director
Mr. Rumley is a licensed attorney with a diverse business background. His experience includes financial advising, debt management, media relations, plant-based wellness, strategic marketing, as well as team development of regression cost models. Before coming to Living Light, Mr. Rumley developed and branded a plant-based retreat center in Santa Barbara as well as a spearheaded a housing project in San Diego that focuses on community connection, wellness and addiction support. In 2010, Matt adopted a raw vegan regimen that was the springboard for his current plant-based life approach, and is currently in the process of developing workshops that focus on community connection with an emphasis on natural food sources.


Co-Director, LLI
Kari is the Co-Director of Living Light International (LLI). She is a Founding Director of the California State University Monterey Bay Farm-to-School Partnership Program. Kari has been instrumental in writing healthy school food policies, bringing fresh organic fruits and vegetables into schools, and teaching farm fresh nutrition education to students around the world. For more than 20 years she has shared her teaching expertise to help people thrive on a plant-based diet and has taught students from 5 years old to 95 years young. She writes healthy school food policies that promote building school gardens and implementing salad bars. She teaches edible education in the local schools, farmer’s markets, Head Start Programs, the Boys and Girls Clubs, at hospitals, colleges, in recovery programs and at church events. Her company caters weddings and gatherings, and she also works as a private chef and instructor for public and private classes in raw, vegan culinary arts.


Culinary Program Director & Creative Director
Plant-food chef James Sant, has been a professional artist for the past 30 years. Though much of this was dedicated to visual arts (sculpture, clay art, photography and art administration) his exploration of healthy food has been a lifelong journey. In the eighties his focus was upon vegetarian and Macrobiotic trainings. In the nineties, this expanded to include Thai food culinary courses and an avid exploration of wild fermentation. In 2010, James was was very seriously injured and chose to avoid unnecessary surgeries and prescription drugs through studying plant food as medicine. This choice would dramatically expedite his healing process, improve his health, and pave the way to a passionate new career. Upon completing his Mastery of Raw Vegan and Gourmet certification at Living Light Culinary Institute, he was invited to join their teaching staff in 2013. Today James is the Culinary Programs and Creative Director of Living Light International. He teaches vegan and raw plant-base recipe development, personal coaching, and the art of food photography to students from around the globe. As a registered Yoga instructor, he promotes optimal health through the daily practice of physical, nutritional and spiritual understanding. His mission is to be an active participant in actualizing and manifesting a global understanding of the integral relationship between plants and a healthy lifestyle.


Culinary Instructor
Chef Matt is a natural teacher with more than 17 years of experience. He has worked internationally as a chef, instructor, and consultant in the Philippines, Bali, Peru, Costa Rica, Thailand, Japan, Australia, Lithuania, and Canada. He also worked as a personal chef for Hollywood celebrities Woody Harrelson, Sir Ben Kingsley, and Emily Mortimer. Matt was the Research and Development Chef for Blessing’s Alive and Radiant Foods dehydrated snacks and was instrumental in launching High Integrity Foods which produced Golden Bean Chocolate, a raw, organic chocolate bar. On the Mendocino coast, Matt has worked as the Executive Chef at Flow, introducing vegan and gluten-free cuisine to the menu. Matt’s affinity for gardening and foraging wild foods has led to his role as the head chef for multiple local farm-to-table events.


Culinary Instructor
Ari Lindgren has worked over 20 years in food service and enjoys purveying his knowledge and experience to students. He has been on the Mendocino Coast for 15 years and is an avid gardener and mycologist. Ari has experience in countless commercial kitchens, he was head chef/owner of the GoodLife cafe & bakery which specialized in gluten free baked goods and plant based items, he also has been executive chef for a catering company for three years. His desire to teach food related curriculum and his interest in feeding his family a plant based diet led him to Living Light where he hopes to inspire others to make healthy flavorful food for themselves and the world.


Executive Assistant & Instructor
Terilynn is a certified gourmet raw food chef and instructor. Her enthusiasm for the raw foods lifestyle led her to move her family to Fort Bragg and work with Living Light. Terilynn also produces promotional videos and teaches specialty classes during both the Mastery of Raw Vegan Culinary and Raw Vegan Elegant Entertaining and Events courses at Living Light.


IT, Photographer & Instructor
Steve grew up on the Mendocino Coast. He received his BA in Studio Art and minor in Environmental Plant Science from the University of California at Davis. Steve operates the Living Light classroom audio and video systems to help students see and hear every detail of instruction. He plays a supportive role to the staff by maintaining the office network and internet systems, he also uses his experience in photography and video to help Living Light share its plant-based vision with the world.


Nutrition Instructor
Vesanto Melina, MS, Registered Dietitian has taught nutrition at Seattle’s Bastyr University and at the University of British Columbia, and is a government consultant. She enjoys keeping up with the current science on plant-based nutrition, making sense of complex and controversial topics, and then communicating in a way that is both entertaining and informative. Her materials and courses appeal to those without scientific training and also to a broad range of health professionals, including dietitians and medical doctors (MDs). Vesanto is co-author of Becoming Raw, as well as a series (with dietitian Brenda Davis) that have become the classic texts on plant-based nutrition. Their Becoming Vegan: Comprehensive Edition and Express Edition books have received star rating by the American Library Association as “go-to books” on plant-based nutrition, won a REAL Book of the Year Award, and a Canada Book Award. She recently co-authored The Kick Diabetes Cookbook. Her books are now in 10 languages and with 750,000 copies in print. Vesanto has published in The Lancet, the Journal of the American Dietetic Association, the Canadian Journal of Dietetic Practice and Research, and in Common Ground magazine (Canada).


Nutrition Instructor
Brenda Davis, registered dietitian, is a leader in her field and an internationally acclaimed speaker. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. Brenda is the lead dietitian in a diabetes research project in Majuro, Marshall Islands. She is a featured speaker at nutrition, medical and health conferences throughout the world. Brenda is co-author of nine award-winning, best-selling books – Becoming Vegan: Comprehensive Edition (2014), Becoming Vegan: Express Edition (2013), Becoming Vegan (2000), The New Becoming Vegetarian (2003), Becoming Vegetarian (1994, 1995), Becoming Raw (2010), the Raw Food Revolution Diet (2008), Defeating Diabetes (2003) and Dairy-free and Delicious (2001). She is also a contributing author to The Complete Vegetarian (2009) and co-author of The Kick Diabetes Cookbook (2018). Her books are vegetarian/vegan nutrition classics, with over 750,000 copies in print in 10 languages. Brenda has authored and co-authored several articles for peer-reviewed medical and nutrition journals and magazines.


Nutrition Instructor
Petra Schulte received her BA in Business from the Hochschule in Munich, Germany. She holds a single subject teaching credential in health and business and taught nutrition education in public schools for eleven years. She completed her training as a raw food chef at Living Light Culinary Arts. She received a certificate in Plant-Based Nutrition from Cornell University. Petra is trained to teach the Physicians Committee “Food for Life” classes, which include healthy weight management, cancer and diabetes prevention, employee wellness, and kids health. Petra is a nutrition educator working with a local non-profit organization in Fort Bragg, with funding through a California Department of Public Health SNAP-Ed grant. She teaches healthy weight management, cancer prevention and diabetes classes in her local community. In June 2017 she attended Dr. Esselstyn’s Prevent and Reverse Heart Disease Seminar in Cleveland, Ohio and has taught classes on preventing and reversing heart disease following Dr. Esselstyn’s dietary approach. In 2018, based on the findings of the Blue Zones, she developed a very popular longevity class that she teaches at the Mendocino Presbyterian Church in Mendocino. Her newest class is on brain health exploring what lifestyle choices help keep Alzheimer’s at bay. Petra feels very passionate about eating a whole food plant-based diet, which benefits people’s health, the well-being of animals and the environment to create a world where everyone has enough to eat.


Cherie Soria is the founder of Living Light Culinary Institute, and has been teaching gourmet raw vegan cuisine since 1998, and vegetarian culinary arts for more than 40 years. She is the author of several books, including the classic Angel Foods: Healthy Recipes for Heavenly Bodies and The Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger (co-authored with Brenda Davis, RD and Vesanto Melina, MS, RD.) and Raw Food for Dummies. Students from more than 60 countries and six continents have come to study at Living Light Culinary Institute, and Cherie has earned the title of “Mother of Gourmet Raw Vegan Cuisine.” Living Light Culinary Institute is renowned for its professional curriculum, experienced staff, supportive atmosphere, and the remarkable success stories of its graduates.
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