Gibson Berryhill saw his father model great business practices as he grew Berryhill Bacon and BACON Boise! He never really imagined that he would work at the company as an adult and had plans to work in coaching and ministry before he recognized a call on his life for people and the world of business. So, he headed back to Boise to work alongside his dad and today, he’s the co-owner of Berryhill & Company.

While Berryhill shares that becoming a father to his daughter 15 months ago is one of the biggest accomplishments and honors he’s had in his life to date, so is his work at the company so far. Last year alone, their products grew more than 70% and in 2025, they’re currently at more than 100% growth.

“We believe that every smile, every dish, every handwritten note and every bag of bacon has the potential to change someone’s day and in extreme cases, change their life,” he said.

Dale Clemiss was hired as the CEO of Idahoan Foods in March of 2022 but he’s been in the food processing industry for much longer than that. He’s worked for more than 30 years, having been involved with brands such as Campbell’s, Swanson, Marie Callender’s and more.

Before talking the helm at Idahoan Foods, Clemiss was the president of Frozen and Refrigerated at Conagra Brands, having come to that company after working as vice president of Soup, Sauce & Meals at Campbell Soup Company. He was with that company for several years in various roles.

“In his extensive career in the food industry, Dale has been successful at growing existing brands, accelerating innovation and launching new product lines,” said Rich Porter, Idahoan board chair.

Clemiss hails from Canada and has been in the U.S. for about 20 years. He earned a degree from University of Guelph in Guelph, Ontario, Canada.

“I’m excited about the growth opportunities ahead as we continue to innovate and expand our role in meals and beyond,” he said upon his appointment to the position of CEO with Idahoan Foods.

Katie Fernandez came into the candy business almost accidentally. She and her father caught wind of the previous owner retiring from Lee’s Candies and they decided to jump in. She had to learn a lot about the industry, but now more than four years later, she loves continuing to learn and keeping the company thriving.

“It’s not just a candy store to our customers,” she explained. “We have customers who have been coming in for every holiday for generations. People like coming into Lee’s Candies. It feels good to them … feels like home. I think that’s pretty special.”

Fernandez said that one of the biggest accomplishments she’s celebrating recently is the opening of the company’s second location last year.

She said, “There are a lot of newcomers to the Valley. I am working on casting a wider net and bringing more people into our little candy store. I am amazed at how many Idahoans I talk to don’t even know we exist. I am trying to change that.”

For eight years, Daragh Maccabee has been the CEO of Idaho Milk Products, leading the company, which develops applications for milk proteins and milk permeate powder.

Maccabee, who has a wealth of global experience in management of food and beverage companies, oversees operations at the Jerome-based company.

Prior to his current position, he held several positions within Chicago-based Glanbia Nutritionals’ Twin Falls location. His last role with that company was that of senior vice president of procurement and dairy economics.

Maccabee earned his ACCA (Association of Chartered Certified Accountants) through the Dublin Business School and Griffith College Dublin, both in Dublin, Ireland.

Earlier this year, he was named the chair of the International Dairy Foods Association, an organization that represents the U.S. dairy industry.

The CEO has stated that leading the team at Idaho Milk products is an honor as the company lives up to its purpose of “bringing value to milk for generations.”

Alex McCoy is the founder and CEO of American Ostrich Farms and Sustainable Meats and is working hard to champion people to take control of their health. He first learned about ostrich meat in on a trip to South Africa 2012 and its many health benefits, and upon returning to Idaho decided he wanted to do something about introducing it as a main animal protein. Under his leadership today, the company has become a leader in ostrich production.

“You don’t have to be a CEO to be a leader, and you’ll need to be a fantastic leader long before becoming a CEO,” he shared in an earlier 2025 interview with the Idaho Business Review. “To lead others is a great honor that should only be trusted to those who demonstrate grit and never, ever, give up.”

Outside of work, McCoy is an avid outdoor enthusiast who loves to hike, bicycle and ski.

As the president and CEO of Thomas Cuisine for the last five years, Alison Patt shares that her journey to the C-suite was a personal one.

When her son was diagnosed with non-verbal autism at 18 months old, she struggled to find the right therapies for him. Once they removed processed food ingredients and learned that food made a huge difference, everything changed. At the same time, Patt shifted careers from luxury hospitality to food management, and she realized that she loved the field.

When she accepted her current position, she recognized that the company also believed in the healing power of food. She knew it was the right fit.

Today, Patt and her team serve a variety of Idaho organizations with real, scratch-made food. The team is thriving and client retention for 2024 was 100%. While the company has expanded across the country, they are also focused on reaching more Idahoans.

“This is our home, and we are excited to partner with more organizations powering the Treasure Valley to bring our REAL food mission to life locally,” she said.