Discover our Story

Wildflour Hospitality Group
Celebrate Your Wins, Big or Small

For over 12 years, Wildflour Hospitality Group has been a pioneer in redefining dining in the Philippines. With a commitment to creating unforgettable moments, Wildflour’s restaurants are built around the belief that every win deserves to be celebrated—whether it’s an intimate gathering, a casual meal, or a grand milestone. From innovative menus crafted with care to the warmth of our hospitality, every detail reflects our passion for making every occasion special.
In 2024, we proudly expanded beyond Metro Manila to bring our unique dining experiences to more communities. By 2025, we aim to share the Wildflour story across Luzon, and by 2026, we plan to celebrate wins beyond the Philippines, introducing our world-class hospitality to a global audience.

Meet the Makers

Wildflour Hospitality Group’s small but tight-knit group of founders continues to be its management team even more than 8 years later, with an unparalleled eye for detail and an untiring hands-on approach to leadership that allows the company to be at the top of its game at all times and allows it to conquer any challenge thrown its way. Between them more than 100 years’ worth of experience and education from the finest culinary institutions and restaurants around the globe, and multiple personal honors and awards to their names, Wildflour’s top-notch and highly skilled management team know how to make great food and run successful restaurant businesses better than almost anyone, locally or internationally.

Ana Lorenzana de Ocampo

CEO & President

Ana Marie Lorenzana de Ocampo is one of the founders behind the Wildflour group of restaurants, and has remained Wild Flour Bakery + Café Corp’s President since its inception. Ana finished at the University of the Philippines-Diliman with a degree in Hotel and Restaurant Administration, then went on to study at the Le Cordon Bleu School in London where she earned her degree in culinary arts. In 2012, Ana and her sister Margarita Manzke, founded the first Wildflour Café + Bakery in the then up-and-coming Bonifacio Global City, and that single corner café has since evolved into one of the most successful restaurant groups in Metro Manila, with a well-known brand of quality and service that stands at the forefront of the Philippine restaurant scene. The Wildflour group has amassed several brands, which includes Little Flour, Wildflour Italian, Pink’s and Farmacy Ice Cream across 15 prime locations and counting, all go-to destinations in Metro Manila’s business districts, with an extremely relevant online presence and rapidly expanding delivery service, and is poised for continuous growth.

Allen Buhay is the Executive Chef de Cuisine of all of the restaurants under Wild Flour Bakery + Café Corp since it opened in 2012. He was born and raised in the Philippines but pursued studies in California, where he earned his degree in Culinary Arts from the Le Cordon Bleu California College of Culinary Arts in 2006. He then honed his culinary craft at several kitchens, including at Jean-Georges Restaurant in New York City, Paris Club in Chicago, Summit Centers in Malibu, and L.A.-based Church and State Bistro as its Sous Chef, where he met and worked with power couple Margarita and Walter Mankze. In 2012, he returned to his home country to start Wildflour Café + Bakery, together with the Manzkes and Margarita’s sister Ana. He only planned to stay for a quick five month stint, but many years later, Allen has stayed on to be both executive chef and a managing partner of Wildflour, where he oversees the day-to-day operations, menu engineering, procurement, among others roles, of the groups’ multiple brands, restaurants, and kitchens.

Allen Buhay

Director for Restaurant Operations

BJ Mantuano is the Vice President for Restaurant Operations under Wild Flour Bakery + Café Corp. A Filipino-American who grew up in California, he spent many years working restaurant and service jobs on the side while finishing his studies, which ignited his passion for food. He graduated from San Diego State University in 2008 with a degree in marketing, and went on to take on marketing and communication roles in Los Angeles. Ultimately, he moved to the Philippines in 2009, where he pursued his love of food at the Academy for International Culinary Arts, where he earned his degree in culinary arts in 2011. After a brief stint as Pantry Chef at Cicou Restaurant, he became one of the founding Sous Chefs at Wildflour when it opened in 2012, and to this day, together with Ana, Chef Allen, and the Manzkes, leads as one of the Executive Chefs of the group and its host of restaurant brands, where he oversees day-to-day operations and many other functions that contribute to the highly successful F&B business’ success.

Jarret "BJ" Mantuano IV

Vice President for Restaurant Operations

Braving the immense challenges from the COVID-19 pandemic and looking to emerge from the crisis “rising like flour” even stronger (with a now more diverse portfolio of brands and products than ever before), Wildflour is only poised to sustain its growth in the years to come. The group has its sights set on further expanding its footprint, first by reaching every corner of Metro Manila (through strategic new restaurant and cloud kitchen locations in the most prime spots in the Metro in the pipeline, and efficient long-distance delivery operations across multiple channels), but also widening its customer base beyond Manila and venturing across borders and overseas in the near future.

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