At the age of 16, Kinnett began his career in the hospitality industry, working his way up at a restaurant inside The Golf Club of Yankee Trace in his home state of Ohio. At 19, he moved to Vermont, working part-time at various restaurants while attending the New England Culinary Institute in Montpelier.

Upon graduating from culinary school in 2009, Kinnett began his career in Boston under the tutelage of Gordon Hamersley, where he served as garde manger intern at the city’s famed Hamersley’s Bistro. Following that, he worked at Fenway Park for the 2010 season as a cook in the EMC Club. He moved on to assume the role as chef de partie at Sel de la Terre in Long Wharf, eventually working his way up to sous chef in just eight months. Under Chef Geoff Gardner at Sel de la Terre, Kinnett learned to never stop pursuing greatness through high standards and hard work, as well as the skill set of running a kitchen and restaurant. In spring 2012, he returned to Fenway Park to help run the catering department for the season, where he was able to work with a number of talented Boston chefs.

Kinnett joined the team at Harvest in 2012 as a sous chef, where he was able to showcase his produce-driven cooking and fresh, regional ingredients to develop vibrant flavors in a seasonally rotating menu, and he quickly moved up the ranks. Throughout his time at Harvest, Kinnett took a short sabbatical to work at Paul Kahan’s Publican in Chicago and also spent time in the kitchen of Thomas Keller’s Michelin-starred Per Se in New York City. In May 2015, Kinnett was appointed to the position of Executive Chef at Harvest, taking the reins of the New England culinary institution. Kinnett lives in Somerville, Massachusetts. In his free time, he likes to immerse himself in cookbooks, dig through his record collection, and check out Boston’s bustling restaurant scene.