Mark Luciano Ainsworth

Mark Luciano Ainsworth has a diverse work experience spanning over several decades. Mark Luciano started their career as a Baker at Lucca's from September 1989 to August 1992, where they produced various breads, cookies, and Italian pastries.

Mark Luciano then worked as a Pastry Chef at the Atlantic Inn, Restaurant & Conference Center from May 1993 to September 1993, where they ordered and received food goods, developed menus, and set up continental breakfast buffets.

From May 1994 to May 1996, Mark served as a Fellowship/Pastry Sous Chef at the Johnson & Wales University Practicum Education Facility, instructing and evaluating Practicum students, and devising daily production sheets.

Mark Luciano then joined the Trump Plaza Hotel & Casino from June 1996 to January 1998 as a Pastry Cook, responsible for producing and plating desserts, creating petit fours and chocolate confections, and contributing to the development of dessert menus for gourmet restaurants.

Mark's next role was as a Pastry Chef at Opus 251 from March 1997 to May 1998. Mark Luciano was hired by Master Chef Alfonso Contrisciani to open the restaurant, where they designed seasonal menus and trained cooks on station opening and closing procedures.

Mark Luciano then worked at The Ritz-Carlton Hotel Company LLC from May 1998 to June 2003, holding the position of Executive Pastry Chef in two U.S. properties.

From June 2004 to August 2006, Mark served as the Executive Pastry Chef (The Lodge and Courses) at the Pebble Beach Company.

In 2006, they founded and became the CEO of Pastry Smart LLC, a position they held until December 2014.

Most recently, Mark has been with Lowell Farms Inc. since February 2015. Mark Luciano started as the Executive Vice President, Co-Founder, and Board Member, and later became the Chief Executive Officer, Co-Founder, and Board Member in March 2020.

Mark Luciano Ainsworth obtained a certificate in Plated desserts, buffet presentations, chocolates, showpieces, entremets, Ice Cream & Sorbet from the French Pastry School between 1999 and 2002. Prior to that, from 1992 to 1994, they pursued a degree in Pastry/Food Service Management, earning an AAS/BS from Johnson & Wales University.