Before opening the first Wildflour Restaurant, Ana Lorenzana de Ocampo checked all the boxes for running a food business. Watching her parents, one of the pioneers behind the enduring success of the Lorins Patis brand, gave her a ringside seat to the food business. From her grandmother, who owned a bakery, the Wildflour co-founder got a sense of the discipline required in putting up and managing a restaurant.

A Hotel and Restaurant Administration degree from the University of the Philippines Diliman and a Le Grande Diploma for pastry and culinary arts from Le Cordon Bleu in London gave Lorenzana de Ocampo a solid academic foundation. She also had the perfect co-founder, her sister, pastry chef Margarita Lorenzana-Manzke.

Wildflour was enthusiastically received when it opened its first branch in BGC in 2012. As The Wildflour Hospitality Group’s CEO, Lorenzana de Ocampo leveraged that success to scale up and diversify, building one of the country’s most successful restaurant groups. As of 2023, The Wildflour Hospitality Group’s impressive portfolio includes Wildflour Restaurant, Wildflour Italian, George and Onnie’s, Little Flour Café + Bakery, Pink’s, Pizza Sisters, Hotel Bar and Farmacy Ice Cream. It also has an in-house delivery platform, Wildflour To-Go, a testament to Lorenzana de Ocampo’s business savvy.

Embracing e-commerce and establishing new spin-off brands—strategies that drove the success of Wildflour brands during the pandemic—earned Lorenzana de Ocampo Tatler Dining’s Restaurateur of the Year award for 2022. The restaurant group continues to set its sights on greater heights, as well: its flagship brand, Wildflour Restaurant, which boasts stunning new locations at Alabang and Quezon City (now its two largest outlets), teases future locations at Mall of Asia, Baguio, EDSA Shangri-La Plaza and other prime locations within and beyond Metro Manila.