Suddha Weixler began studying yoga in 1978 on his first visit to India. He spent eight years in a monastic environment learning the classical system. He was certified in 1984 by the Narayanananda Universal Yoga Trust, Rishikesh, Himalayas, India, and is the Director of the Chicago Yoga Center. Initiated into Raja Yoga and Meditation in 1982 by Swami Narayanananda, his training includes classical Hatha, the Iyengar method and Ashtanga Yoga. He has studied in Mysore, India with K. Pattabhi Jois three times from 1995 to 1998. Suddha is still a patient student of the Advaita Vedanta philosophy and practice, in the lineage of the late Swami Narayanananda, his Guru and most influential teacher.

He is also a student of Srivatsa Ramaswami of Chennai, and has been introduced into the Vinyasa Krama method of Sri T. Krishnamacharya, who is recognized as the most significant influence in imparting authentic knowledge in yoga in the last fifty years.

Suddha in addition to running and teaching at a premier yoga school for over 20 years, also leads workshops, teacher training courses and retreats in the USA, Mexico, Costa Rica, Peru, Spain and Italy. He has been an Adjunct Associate Professor at the School of the Art Institute of Chicago since 1989.

Suddha’s teaching style is precise, attentive and integrating. He encourages students to work at their capacity. The workshop will include morning meditation practice; the morning class will be deep and therapeutic, blending the essential aspects of the Iyengar, Ashtanga and Viniyoga traditions, incorporating Anusara and Yin Yoga. The afternoon practice will be based on dynamic, invigorating Vinyasa (linking) sequences. The emphasis is on the integration of all physical, mental, energetic and spiritual faculties.

Each meal is served in a large palapa overlooking the long line of the coast. The mostly vegetarian restaurant provides three meals a day. Breakfast includes fresh tropical fruits, eggs, pancakes, french toast and beverages. Lunch and dinner include a wide range of homemade soups, pastas, crepes, fresh fish, vegetables, quiches, salads, rice and desserts. Special care is taken in the preparation and cleaning of all fruits and vegetables.