i. Biography
Since 2011, Lucky Leek in Berlin has been shaped by Josita Hartanto in a dual role that combines owner and Head Chef. That structure matters: it gives the kitchen a stable point of view and keeps the restaurant’s direction close to the work on the line. Her path runs from hotel training to a head-chef role and then to building a restaurant that earned a Michelin Guide Bib Gourmand, moving from discipline toward a more fully formed culinary identity.
The Path
The early shape of Josita Hartanto’s kitchen work was set at La Mano Verde in Berlin, where she served as head chef from 2010. That role established the basics of her approach: control of pace, confidence in execution, and a culinary voice that could hold together under service. It also marked the point where technique and invention began to settle into the same frame. Since 2011, owner and head chef Josita Hartanto has used Lucky Leek as the working site for that approach. The restaurant has given her a place to turn ideas into practice, with each service reinforcing a model of kitchen leadership that is both creative and operational.
The Work Today
The role continues in the same form: owner and Head Chef. At Lucky Leek, Josita Hartanto’s method is grounded in what arrives seasonally and in the everyday context of cooking with friends and family. She looks for ways to convert a classic rather than simply repeat it, which gives the kitchen a clear editorial line: familiar structures, reworked with purpose and enough invention to move them somewhere new. “From everyday life. I look at what's on offer seasonally, cook with friends and family and always find incentives to convert a “classic”.”
Signature
Vegan Genial is one of Josita Hartanto’s signature dishes, and the name fits the way her kitchen uses direct language. The point is clarity: the idea lands quickly, and the dish carries its own wit without needing embellishment.
In Their Words “In my cookbook, I don’t want to describe grandma’s old recipes in a veganized form, or include the 999th vegan Bolognese. It is about creating a new cuisine.” “From everyday life. I look at what's on offer seasonally, cook with friends and family and always find incentives to convert a “classic”.”
Acclaim
Josita Hartanto’s recognition includes Bib Gourmand, a marker that reflects the consistency and point of view that have defined Lucky Leek since 2011.
Profile updated July 2026
FAQ
Asked of Josita
What is Josita Hartanto's current role?
As of 2026, Josita Hartanto is Owner and Head Chef.
Where did Josita Hartanto work before?
Josita Hartanto's earlier career included La Mano Verde.
What recognition has Josita Hartanto received?
Bib Gourmand.
