i. Biography
Of Spanish origin and trained at Basque Culinary Center, Ana Lobato’s public record is short on noise and heavy on structure. The line runs from study to authorship, with discipline doing the work of explanation.
The Climb
Ana Lobato trained at Basque Culinary Center, where pastry was built through method rather than flourish. That kind of formation leaves a practical mark: attention to structure, patience under repetition, and a habit of making flavor hold together. From that base, Ana moved into a role that extends pastry from technique into authorship. Today, Ana is co-founder and pastry chef of Clara (since 2023), a position that places her inside both the making and the shaping of the project. Co-founding and pastry work sit together there, with the title signaling responsibility across concept and finish. Since 2023, Clara has been the site of that dual practice.
Today
The present tense of Ana Lobato’s work is the clearest part of the record. There are no excess milestones here, only a direct line from education to practice. What is notable is the focus on current authorship: co-founder and pastry chef of Clara (since 2023), bringing Basque Culinary Center training into a role defined by control and creative direction.
Signature
Ana Lobato’s signature dishes include tomato and crunchy pig’s ear salad and omelette encocada. The pair points to a kitchen language built on contrast and exact placement. Tomato and crunchy pig’s ear salad suggests freshness meeting crisp texture; omelette encocada carries a more rounded, enclosing note in the name itself. Taken together, they mark a cook attentive to balance, texture, and precision in the final expression.
Recognition
Ana Lobato has received Latin America's 50 Best Restaurants, American Express One To Watch Award (2024).
Profile updated July 2026
FAQ
Asked of Ana
Where did Ana Lobato train or study?
Ana Lobato trained at Basque Culinary Center.
What recognition has Ana Lobato received?
American Express One To Watch Award (2024).
