A Lifelong Connection to the Farm

From childhood, every corner of the Farm was my kingdom. I imagined myself a pirate, brandishing a machete against briars and tire swings. My affection for this land never faded, even as I left to pursue education and a career elsewhere.

Inspiration from Abroad

Years later, a visit to Barcelona, Spain in 1999 introduced me to the culinary wonders of Hofmann Restaurant and Cooking School, where a dinner highlighted by fresh truffles left a lasting impression. That magical evening sparked my fascination for truffles, which only deepened as I traveled and lived in Amsterdam, immersing myself in Europe's rich culinary tradition.

Deepening Culinary Passion

While living abroad, I was fortunate to study at Le Cordon Bleu in Paris, renowned for its rigorous and excellent curriculum. This experience gave me a deeper appreciation for food and honed my culinary skills.

Family and the Farm’s Future

During this period, my mother passed away, followed by my father a few years later. At 82, Dad decided it was time to put away his chainsaw; after a car accident, he also stopped mowing the yard. We then hired a local landscaping company owned by Bobby and Sandra Lee. Meeting Bobby again after decades—having gone to high school together—rekindled a friendship built on mutual respect.

The Birth of West Highland Truffles

After my father passed, I approached Bobby about starting a truffle orchard together. He and Sandra agreed, and thus West Highland Truffles began. Thirteen years on, our partnership has blossomed, and the farm now produces truffles in saleable quantities.