"I’ve always walked the line between chef and food scientist—and I see that balance as my superpower. It allows me to dream big while keeping every idea grounded in science and practicality. Innovation isn’t just about chasing trends; it’s about asking, ‘Does this make sense for the brand?’ and then shaping solutions that truly fit. At Kinetic12, I get to bring that lens to every project, helping partners move from concept to reality with creativity, clarity, and confidence."
-Jason Zimmerman
Jason blends the creativity of a chef with the precision of a food scientist, a combination that shapes his unique approach to product development and innovation. With more than 15 years of experience across restaurants, foodservice, retail, and agency work, he has built a reputation for translating culinary vision into products that resonate in the marketplace. His guiding question—“Does it make sense for the brand?”—keeps every idea rooted in relevance and results.
A classically trained chef, Jason earned an Associate’s in Culinary Arts and a Bachelor’s in Culinary Nutrition from Johnson & Wales University in Providence, Rhode Island. He sharpened his craft up and down the East Coast in restaurants and resorts before moving into research and development at Hans Kissle in New England. Relocating to Chicago, Jason expanded his expertise in protein and retail product innovation, working closely with manufacturers to align product concepts with real market opportunities.
At Kinetic12, Jason is a core member of the Kinetic12PLUS+ team, where he combines culinary creativity, insights-driven innovation, and operational execution to help brands capture attention and secure placement in today’s competitive foodservice landscape. His work ensures that big ideas are not just exciting on paper, but practical, scalable, and impactful in the hands of operators and consumers alike.
