Chairman, Co-founder, and Chief Executive Officer
Robert Weakley currently serves as Chief Executive Officer and Chairman of the Board of Indus Holdings, Inc. Most recently Mr. Weakley was CEO and Founder of Coastal Luxury Management, a large-scale epicurean event planning firm. Prior to Coastal Luxury management, Mr. Weakley was Executive Assistant Manager and Food and Beverage Director for the world-renowned Highlands Inn Park Hyatt. He has also held management positions at Park Hyatt; Prairie Restaurant; and the Grand Hyatt.
Mr. Weakley serves on the executive board of the Boys and Girls Club of Monterey County; as chair of the Planning Committee for the Workforce Investment Board for Monterey County, and the Monterey Business Council. Maintaining ties to the culinary industry, Mr. Weakley is also a board member of the Monterey County Wine Educational Foundation, a regional board member for Chaine des Rotisseurs, and a past national board member for the American Institute of Wine & Food.
Mr. Weakley graduated from Paul Smith's College with a degree in Culinary Arts/Chef Training and Hospitality Management and is a certified sommelier.
Executive Vice President, Co-Founder and Director
Mark Ainsworth is a co-founder of Indus and serves as its Executive Vice overseeing product development and ideation. In 2006 Mr. Ainsworth founded Pastry Smart, the first American Humane Certified and Organic bakery and confectionary manufacturer in the United States. Specializing in research and development, Mr. Ainsworth consulted with multiple Fortune 500 companies and developed Pastry Smart products for globally recognized retailers such as Whole Foods Markets and Costco Wholesale Corporation. Prior to forming Pastry Smart, Mr. Ainsworth served as Executive Pastry Chef for Pebble Beach Company and in a similar capacity for The Ritz Carlton Hotel Company. He has served as a Pastry Chef under Master Chef Alfonso Contrisciani at the former Opus 251 in Philadelphia, a Pastry Cook at Trump Plaza Hotel & Casino, and began his career in the pastry kitchens of the Atlantic Inn and Lucca's.
A member of the American Culinary Federation since 2013, Mr. Ainsworth is a graduate of Johnson & Wales University, where he studied Pastry and Food Service Management, and he holds a certification from the French Pastry School.