“I’ve spent my career creating food that people don’t just eat—they crave, remember, and come back for. What inspires me most about this industry is the opportunity to turn creativity, curiosity, and strategy into ideas that people connect with and brands can build on. I do my best work at the intersection of flavor, instinct, and execution—bringing ideas to life in ways that are both meaningful and built to perform.”
-Mackenzie Gibson
Mackenzie Gibson is Senior Director of Culinary at Kinetic12, where she helps brands turn culinary ambition into innovation that performs—in the kitchen, on the menu, and in the market. With more than 25 years of experience across food manufacturing, restaurant R&D, and menu strategy, she brings a strong blend of creativity, operational discipline, and commercialization expertise to every engagement.
Prior to joining Kinetic12, Mackenzie served as Vice President of Culinary Innovation at SONIC®, where she led the brand’s product vision and directed the innovation pipeline from concept through execution. Her work helped shape notable launches, including the SONIC Smasher, Groovy Fries, the Candy Slush line featuring Nerds®, the real ice cream platform, Pickle Juice Snow Cone Slush, and the Signature Slinger. Earlier in her career, she held product development and R&D roles with Gardenburger Authentic Foods, AdvancePierre Foods®, and Jack in the Box, building a strong foundation across both manufacturing and foodservice.
Mackenzie is known for helping clients connect consumer cravings with business goals in ways that are both bold and executable. Her expertise spans product development, menu ideation, category strategy, culinary cost optimization, commercialization, vendor collaboration, sourcing, and operational feasibility. At Kinetic12, she helps clients uncover opportunity, sharpen innovation strategy, and bring differentiated food experiences to market with confidence.
Mackenzie holds a BS in Food & Nutrition and a BA in Food Product Development from Oklahoma State University. She also studied at the Italian Culinary Institute in Stalettì, Italy, and pursued continuing education through the Culinary Institute of America. Her passion for food is rooted not only in innovation, but in the belief that the best ideas bring together creativity, practicality, and experiences people genuinely remember.
