David Rogers received his first yoga teaching certification from the Bikram Yoga College of India in 2002. From 2003-2008 he directed and co-owned Bikram Yoga, Albuquerque, and from 2009-2012 David taught Bikram Yoga in Singapore, Malaysia and Thailand. In 2012 he began studying Ashtanga Yoga at The Yoga Shala Singapore, and in 2016 was authorized to teach the Ashtanga system by Sharath Jois at the Shri K. Pattabhi Jois Ashtanga Yoga Institute in Mysore, India.
David is currently assisting James Figueira at The Yoga Shala Singapore, and teaching Ashtanga Yoga at Singaporeʼs Art of Yoga. David has a Certificate in Plant Based Nutrition from the T. Colin Campbell Center for Nutrition Studies, and travels frequently to study with his Ayurvedic cooking teacher Prakash Jagadappa at Agni Ayurveda in Santa Fe, New Mexico. He has also had the honor of studying yogic cooking techniques with Sandhya Vasudeva, author of ‘Mysore Style Cooking: The Secret Yogic Recipes of Mysore, Indiaʼ.
Davidʼs eyes were first opened to the wonders of Indian vegetarian cuisine in 2003 by Yamuna Deviʼs classic cookbook: ‘Lord Krishnaʼs Cuisine: The Art of Indian Vegetarian Cookingʼ. David earned a Masterʼs degree in Hospitality Management from Cornell University in 2001, and has managed food concerns in San Francisco and Singapore. He earned his Bachelor of Arts degree at Columbia University in The City of New York.
David is currently enrolled in the American Institute of Vedic Studies course ‘Yoga, Ayurveda, Mantra and Meditationʼ, under the personal direction of Dr. David Frawley.
Ashtanga yoga is an ancient form of yoga taught by Vamana Rishi in the Yoga Korunta. The main components of Ashtanga yoga, as emphasised by Pattabhi Jois are; Vinyasa, Tristhana and the Six Poisons.