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Zach Marks

Zach Marks

Co-Founder & CEO at Jia, building a fairer financial world

Los Angeles, California
Joined February 2025

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15.5K connections
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Summary

Zach Marks is a visionary entrepreneur and fintech leader dedicated to expanding financial access in emerging markets. His extensive experience in microfinance and technology, cultivated through roles at Tala and as CEO of Jia, demonstrates a consistent drive to leverage innovative solutions, including blockchain, to empower underserved businesses and build a more equitable financial ecosystem globally. jia+3
Marks has a strong background in developing and implementing financial products tailored to local needs, particularly through his roles at Tala where he expanded lending apps and served as General Manager for India. His commitment to understanding diverse markets is evident in his early career as a Fulbright-Nehru English Teaching Assistant in India and his subsequent co-founding of Chai Wallahs of India, a photojournalism project that explored the cultural and economic significance of local tea vendors. theorg+3
Marks is also notable for his early entrepreneurial endeavors and contributions to career development, co-founding Oystir to help PhDs transition into non-academic roles. This initiative, alongside his experience as a Business Analyst at McKinsey, highlights his strategic thinking and dedication to career mentorship and professional growth. theorg+3
His foundational education in Ethics, Politics and Economics at Yale University, combined with an Urban Studies concentration, has provided a comprehensive understanding of societal structures and policy. During his time at Yale, he actively engaged in student governance, policy research, and even shared his passion for culinary exploration through a food column, showcasing a broad range of intellectual and personal interests. theorg+2

Work

Education

Hobbies

Enjoys competing in triathlons. huffpost

Has a passion for cooking, sampling ethnic cuisines, and exploring cities by foot, reflected in his past food column for the Yale Daily News. huffpost+2