Ana Lorenzana de Ocampo

As president and CEO of the Wildflour Hospitality Group, Ana Lorenzana de Ocampo continues to infuse dynamism into the Philippine dining scene with her bold and purposeful leadership. Her roots in the local food industry run deep—her family founded the Lorins Patis brand, and her grandmother owned a bakery—sparking her lifelong passion for the culinary arts. After earning a degree in hotel and restaurant administration from the University of the Philippines Diliman and a Grand Diplôme in Pastry and Culinary Arts from Le Cordon Bleu London, she co-founded Wildflour in 2012 with her sister, pastry chef and James Beard Award winner Margarita Lorenzana-Manzke, and her husband, chef Walter Manzke of République and Bicyclette in LA.

Today, Wildflour has grown into one of the country’s most influential restaurant groups, encompassing concepts such as Wildflour Restaurant, Wildflour Italian, George & Onnie’s, Pink’s, Pizza Sisters, Hotel Bar, Village Bar, Farmacy Ice Cream, and Kei Maki, a modern Japanese hand-roll bar. De Ocampo has also driven the success of Wildflour To-Go, the group’s in-house delivery and e-commerce platform.

Recognised as a Tatler Dining Restaurateur of the Year, a Tatler Front & Female Founder Awardee, and a 2025 Business Manual CEO Awards Honoree, de Ocampo’s leadership is marked by agility, innovation, and a deep commitment to empowering her team and community. Her focus on mentorship, digital transformation, and sustainable growth continues to shape Wildflour’s evolution—anchoring it as a benchmark for modern Filipino hospitality that celebrates creativity, collaboration, and resilience.