OUR TEAM

MATT RUMLEY


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.

KARI BERNARDI


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.

MATT SAMUELSON


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.

CHERIE SORIA


Founder
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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