Ms. Ana Marie Lorenzana De Ocampo

Ms. Ana Lorenzana de Ocampo has been the President of the Wildflour Hospitality Group since its inception, and is behind its ever-growing roster of successful F&B concepts, including its flagship Wildflour Café + Bakery. 

Her steadfast and hands-on leadership, acute business intuition, uncompromising vision, and drive for excellence as its top executive and key decision-maker since day one has shepherded Wildflour to evolve and grow at an awe-inspiring pace to become what it is today– an even stronger company despite the pandemic, with several powerhouse dine-in and delivery brands across multiple prime locations and channels, fueled by a continuously expanding organization and robust partnerships, and now exploring expansion overseas. 

While working as purchasing director of Office Warehouse (her family's business at the time) for several years, Ana continued to dream of putting up her own restaurant. In 2012, this dream finally became a reality when she co-founded the first Wildflour together with her sister, now-world-renowned pastry chef Margarita Lorenzana-Manzke, in then up-and-coming Bonifacio Global City. 

That single corner café-bakery has since evolved into one of the most successful restaurant groups in the Philippines, with an unparalleled brand of quality that stands at the forefront of the Filipino restaurant scene, gaining international acclaim, and has maintained relevance throughout its first 12 years. 

Alongside Wildflour's many accolades, she has also garnered recognition as its fearless and pioneering leader, including the Go Negosyo Inspiring Filipina Entrepreneur Award in 2018, Tatler's Restaurateur of the Year 2021, an ASEAN Women Entrepreneur Awardee for 2022, and a finalist for Ernst & Young/SGV's Entrepreneur of the Year Philippines (EOYP) 2022.

Ms. Ana de Ocampo graduated with a bachelor’s degree in Hotel & Restaurant Administration at the University of the Philippines – Diliman in 1991. She then honed her craft at the Le Cordon Bleu School in London, earning her Le Grande Diploma culinary arts degree in 1996.