Meet the CEO – Tim Shoemake
SupHerb Farms proudly welcomes Tim Shoemake as our new Chief Executive Officer, who officially stepped into the role in June 2025. With a strong background in food industry leadership and a passion for innovation, Tim brings fresh energy and strategic vision to the company.
In this quick Q&A, we invite you to get to know Tim—his leadership approach, what drew him to SupHerb Farms and what excites him most about the road ahead.
Q&A Interview:
1. Your career journey spans from juice production giants like Odwalla and Naked Juice to the cannabis space. What's one guiding principle that you've carried through these seemingly different industries?
Whether I’m working with citrus or herbs, the principle is the same: surround yourself with good people, treat the product like it truly matters (because it does), and stay relentlessly focused on the customer. Industries evolve, but integrity and execution remain constant.
2. When you founded successful companies in food and agriculture, what sparked your entrepreneurial spirit—and how does that mindset translate into your role at SupHerb?
From a young age, I knew I wanted to build and lead businesses. Combine that ambition with my love of agriculture, bringing crops from field to table, and a deep passion for food and cooking—and it led me to an industry where I feel right at home. While some people channel creativity through music or art, mine shows up in business—solving complex challenges and creating meaningful value. That drive helps me lead SupHerb with both vision and a roll-up-your-sleeves attitude.
3. Culture matters. What about SupHerb’s culture inspired you, and how do you plan to preserve what makes it unique while scaling the business?
You can feel the passion here—people know their craft and take pride in it. As we scale, preserving that spirit is non-negotiable. Growth shouldn’t dilute our culture—it should amplify it and give more people the chance to be part of something special.
4. With your vast agribusiness lens, how do you define SupHerb Farms’ role in sustainability and responsible farming, both now and 5-10 years from today?
We grow food that supports healthy communities—and that comes with responsibility. Today, it means being smart with natural resources and building strong partnerships. Over the next decade, it means doubling down on regenerative farming, transparency, and data-driven practices that make us better stewards of the land.
5. You studied at a top business school and served on boards like Cal Poly’s Agribusiness Advisory Council. How did those experiences shape your approach to leadership?
They taught me that leadership isn’t about having all the answers—it’s about asking thoughtful questions and empowering others. The best insights often come from the people closest to the work, and my role is to create an environment where those insights can turn into action.
6. What’s a moment in your first few days at SupHerb Farms that made you think, ‘Yep, this is exactly where I’m supposed to be’?
Someone handed me samples of our value-added products early on—and I’m not saying that sealed the deal, but it certainly helped. What really impressed me, though, was SupHerb’s tasting culture. Teams from across the company regularly come together to evaluate both current products and new innovations. The honest, collaborative feedback and willingness to improve as a team blew me away. It made me proud to be part of something so dynamic and reaffirmed that this is exactly where I belong.
7. What’s the most unexpected thing you’ve learned or loved about SupHerb Farms since coming onboard?
I expected agriculture and manufacturing. I didn’t expect so much culinary creativity. We’ve got flavor nerds here—in the best way—and watching them bring ingredients to life has been one of the most inspiring parts of the job.
8. You’ve joined a company full of flavor experts. What’s your favorite way to enjoy culinary herbs in your own home kitchen?
Cooking from the garden is a joy for me—though I admit I cook with more passion than precision. Basil ends up in almost everything, and chimichurri is practically its own food group in my house. I also have a bit of a spice-blend obsession, which explains the overflowing pantry.
9. Anything else we should know about you?
