Jonathan Brill

Jonathan Brill

Guest Speaker

Corporate Innovation, Food

Areas of Expertise

Virtual Reality  •  Synthesis  •  Smart Cities  •  Sensors  •  Opener / Closer  •  Moderator  •  Leadership  •  Internet of Things  •  Impact  •  GGC-General  •  Exponential Thinking  •  Exponential Organizations  •  Entrepreneurship  •  Disruption  •  Digital Manufacturing  •  Design Thinking  •  Customer Experience  •  Convergence  •  Augmented Reality  •  Artificial Intelligence  •  Future Forecasting  •  Corporate Innovation  •  GGC-Food  •  Future of Work

About Jonathan

Jonathan Brill is the Global Futurist at HP. In this role, he advises leadership on the company’s 10 year portfolio of opportunities and threats related to:
– Workforce, location strategy & automation.
– Technology and product vision.
– Go-to-market and sales strategy.

In his previous career, he spent 20 years building product innovation teams. He has developed growth pipelines for clients including: 7 of the 10 best known brands in the world, the US government, the MIT Media Lab and dozens of startups.

Jonathan’s teams have developed over 325 products that have generated more than $27 Billion of new revenue for clients. Jonathan has led/contributed to transformational projects in the areas of:
– Electro-mechanical devices
– CPG products
– Global workforce planning and service design

He deeply understands the challenges of inventing new user experiences. He has designed novel interactive exhibits, theme park rides, retail experiences, virtual reality CAVES and 28,000 sf of software-driven exhibits for the US Pavilion at World’s Fair: EXPO Milano 2015.

His work and innovation process have been profiled in National Geographic, BusinessWeek and other publications. He has contributed to works in the Museum of Modern Art. He speaks internationally about industries of tomorrow, natural user interfaces and product innovation.

As a hobby, Jonathan is deeply fascinated with the science of gustatory perception. He consults on menu development with some of the top chefs in the United States and has presented research globally, most recently in the form of a dinner lecture at one of TED’s conferences.

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