Wendy Lea, CEO, Cintrifuse

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Having delivered business solutions in 30 countries, Wendy brings a worldly point of view to digital innovation and a charming edge to her entrepreneurial pursuits. She’s a harmonious blend of San Francisco’s upstream edge, Boulder’s down to earth vibe and the Deep South’s infectious charm.

Her entrepreneurial success is evidenced through the acquisition of OnTarget in 1999 by Siebel Systems, where she was a co-founder; Stratify’s acquisition in 2007 by Iron Mountain, where she served on the board and, most recently, Get Satisfaction’s acquisition by Sprinklr where she was an investor and CEO. Through her 5 years of board service at Corporate Visions she guided exponential growth that led to a significant round of private equity investment in June 2015. 

Currently, she is the CEO and serves on the board of Cintrifuse, a public-private partnership that enables high-growth startups to prosper in Cincinnati. Wendy uses her years of entrepreneurial experience to lead and mentor the most promising startups in #StartupCincy, Greater Cincinnati’s startup movement. Her industry knowledge helps founders find product/market fit, connect with customers and develop funding strategies. Wendy is also on the non-profit board INTERalliance of Greater Cincinnati.

Wendy extends her leadership to two non-profit boards, The Health Collaborative and Cincinnati’s Symphony Orchestra. She also serves on the private venture-backed board of Zyleme, a learning content management company, based on Boulder. She is a member of C200 and Cincinnati Women’s Executive Forum. In 2012 and 2013, she was recognized as a Women of Influence in Silicon Valley and in San Francisco.

Even with such a proven and successful business track record, she balances her life by spending time with family, friends and Casey, her shitzu. She’s a warm, passionate leader, who personifies “good relationships make good business” while centering herself with a deep spiritual connection.

LOCATION: Pavilion
MENU: Iceberg wedge salad with roasted tomatoes, radishes, & port wine bleau cheese dressing (GF salad, not dressing); blackened shrimp, parmesan risotto, green beans & lemon beurre (GF); and vanilla cheesecake with strawberries.
Alternate Menu: Vegetarian Entree – cajun roasted vegetables with parmesan risotto, & lemon beurre blanc (GF) OR Salad Entree – grilled chicken caesar with crisp romaine, parmesan & garlic croutons.