Mark Luciano Ainsworth is a seasoned executive, product innovator, and strategic leader with nearly three decades of experience in entrepreneurial and industry roles. Specializing in consumer packaged goods (CPG) food product launches, corporate restructuring, and operational excellence, Mark has developed and brought to market numerous successful brands and products that have resonated with consumers and retailers alike.

Mark served as co-founder and CEO of Lowell Farms Inc., a publicly traded company on the Canadian Securities Exchange (CSE) for five years. During his tenure, he provided strategic direction, senior management oversight, and operational leadership, including three quarters as Interim CFO. He successfully transitioned the company from a private entity to a publicly traded organization in 2019, implementing significant changes in strategy and management. Mark also developed and operated a statewide distribution network for over 10 years, supporting manufacturers and establishing a facility to co-manufacture products for other brands.

In 2006, Mark founded Pastry Smart, the first and only American Humane Certified and Organic bakery and confectionery manufacturer in the U.S., based in San Mateo, California. During its operation, Mark led the development of innovative products such as Le Culture—organic, kosher, and humane-certified brioche buns, sliders, and hot dog buns for Whole Foods Markets’ bakery department. He also collaborated with Whole Foods to create Kali the Baking Goddess, a product that achieved such success it inspired a similar product line for IGA retailers called Jack’s Crisps. Another notable launch was Mission Blue Confections, a product that celebrated the Mission Blue Butterfly, native to the Bay Area, and tied its story to California’s rich cultural heritage.

Beyond the bakery and confectionery space, Mark has successfully developed and scaled multiple brands, including Moon and Original Pot Co. He led the acquisition of Humble Flower, expanding its footprint into the Hemp CBD space and launching its female-focused cosmetic line into Anthropologie. Additionally, Mark revitalized a legacy brand, restoring its quality, tripling its presence in California, and licensing it into five additional markets.

Mark’s leadership is deeply rooted in his process-driven and quality-focused approach. During his tenure at The Ritz Carlton Hotel Company, he served as a Corporate Trainer and Quality Coach, preparing staff and culinary teams for excellence, including the successful pursuit of the Malcolm Baldrige National Quality Award. His experience with Total Quality Management (TQM) continues to inform his disciplined and metrics-driven problem-solving methods. He utilizes the Ishikawa (fishbone) method to identify process breakdowns and combines it with the 5 Y’s technique to drive sustainable solutions.

Mark’s expertise extends to ideation and formulation for Fortune 500 companies, working as a member of CCD Innovations’ Chefs Council to inspire creativity and refine products for test markets. With dual citizenship, Mark brings a global perspective to his work, offering unique insights and accessibility to clients in both North America and Europe.

Through his consulting firm, Mark provides executive leadership, strategic guidance, and mentorship tailored to the unique challenges of bakery, CPG food, and emerging industries. Known for his innovative thinking and ability to optimize team dynamics, Mark continues to be a sought-after leader in product innovation, market strategy, and operational excellence.