With a career that spans over three decades, Chef Lee Helman can state he has had a career that is rich and full of memorable experiences. As a graduate of SIAST culinary arts program in 1985 (under the tutelage and mentorship of Chef de Connoisseur Waldamere  Schrutek), Lee went on to start a career that has brought with it many challenges but even more so, many rewards. Starting within local establishments he soon gained a solid reputation as a knowledgeable Chef and a team player. The local chapter of the Canadian Culinary Federation of Chefs and Cooks voted Lee as Vice President of the organization and honored him by awarding him Chef of the Year. Ten years into his career Lee challenged himself to take his cooking career to the next level by acquiring his Chef de Cuisine papers. This prestigious title belongs to a select few in Saskatchewan. Upon receiving his papers, Chef Lee chose to work with students eager to learn the trade. For 7 years Chef Helman taught at the Culinary Arts Foundation of Saskatchewan and then SIAST. Part of his legacy was co-constructing the Red Seal interprovincial exam for culinary students. It was at this same time that Lee and 3 chef colleagues travelled to Germany to represent Saskatchewan for the first time in the World Culinary Olympics.They proudly returned with two silvers and a bronze. Lee also competed in many culinary salons in Canada winning 9 gold, 6 silver and 2 bronze medals.  Although teaching was worthwhile and satisfying, he realized he wanted to make his ultimate dream come true to own his own business. Working full time as instructor and then dedicating his evenings and weekends to starting a catering business would be a challenge, but with the support of his wife Jacqueline and his business and chef partner Kevin Soloski "Personal Catering" was born. The business was a success as it gave Lee the foundational knowledge around the managerial aspects of owning a business as well as the confidence needed to leave his teaching job to follow a dream. Encouraged by the success of the catering business, Lee knew he was ready to take it to the next level. In 2003 Lee and his wife Jacqueline with the assistance of their four children, turned their catering kitchen into a small restaurant and renamed it Truffles Bistro. The menu reflected Lee's love for French cuisine but with the added twist of using Saskatchewan local product. With the help of their children and some key supporters Truffles was a success.
The success necessitated a move to a larger location. In 2007 truffles reopened its doors in the historic downtown Birks building. The seating size has doubled but the foundational beliefs and practices stayed the same.
The belief in family, supporting community, and modeling ethical business practices has been at the heart of Lee’s business philosophy. This has translated into purchasing local (even before it was vogue), treating his workers as valuable members of the team, and supporting the community through fundraising by donating time and profits to local charities such as "The Friend ship Inn",                 "The Bridge on 20th" and “Soup Sisters”.
2013 marked the 10th anniversary of Truffles Bistro. Lee and his family are proud of their restaurant and its reputation for quality food and service. Although it has not always been easy and is not a career choice for everyone, Chef Lee has said he would not change the path he has chosen as it has offered him an opportunity to work with his family, change the landscape of the local food scene,using local products, and grow as a professional and a person.