As a lifelong farmer, working in tandem with the cycles of nature is nothing new to the Jones family, including Lee. Some of these cycles are ones to anticipate with great pleasure, such as when the next season’s crops begin to emerge from the ground. Farmer Lee is also happy to see that some restaurants continue to reopen, navigating today’s unique challenges.

“Farmer Lee Jones is a sort of agricultural Willy Wonka, growing the most rarefied produce for the country’s top restaurants . . . [and now he has] started selling boxes of produce previously destined for Michelin-starred kitchens direct to home cooks.” (Wall Street Journal, May 23, 2020)

Cory Helm is a private chef, providing his uniquely creative and flavorful dishes and menus to an owner of an NFL team—and he has also been an honored guest at The Chef’s Garden and the Culinary Vegetable Institute (he recently told us how he’d like to host a dinner at the CVI someday, as well!).

Chef Bryan Elliot has, over his illustrious culinary career to date, owned a fine dining restaurant and served as an estate manager and private chef for discerning clients. And, for more than 16 years, he’s also been a treasured customer of The Chef’s Garden.