Magani unites tradition with the new; reimagining the traditional batik shirt for the needs of our contemporary society. We combine Indonesia’s rich cultural heritage with the latest innovation in performance wear material to build the ultimate durable and comfortable shirt for the modern Indonesian man who is constantly on the move. 

As we celebrate Indonesia’s heritage, we also celebrate the individuals who are unintimidated by the sweat and hard work required to defy challenges, push boundaries, and move Indonesia forward.

Meet the #MaganiMen who have inspired us that with grit and endurance, there are no limits to what you can achieve. #NOSWEATNOLIMIT

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#MaganiMen Kalvin Pratama Lie, Managing Director of Amanaia, shares his journey from early hospitality jobs and a finance career to leading a growing Indonesian F&B brand with 800 team members. Guided by values of integrity, consistency, and continuous improvement, Kalvin navigated major challenges—including rebranding Talaga Sampireun into Amanaia—and remains deeply committed to honoring Indonesia’s rich culinary heritage while delivering peaceful, meaningful dining experiences. Balancing tradition with innovation, he envisions Amanaia as a place where authentic flavors and genuine hospitality come together to create lasting memories.

Amanaia currently operates in seven locations: Vimala, Cikarang, Bekasi, Depok, Menteng, Bali, and Satrio, with plans to expand to five more branches. Balancing tradition with innovation, he envisions Amanaia as a place where authentic flavors and genuine hospitality come together to create lasting memories.

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Could you share a bit about your life and career journey that led you to eventually lead Amanaia?

I studied Finance at QUT in Brisbane, but my connection to F&B started way earlier. My first jobs were at McDonald’s and Subway during high school. I didn’t realize it back then, but those experiences shaped how I see hospitality: systems, speed, and service. 

After graduating, I returned to Jakarta and worked in banking at Citibank Indonesia. It gave me a solid foundation in structure, risk, and finance. But deep down, I knew I wanted to build something more personal and long-term. 

I joined the family business in late 2018. Back then, we had only 5 units. Today, we’ve opened our 10th in Satrio, with 5 more in the pipeline through 2028. One of the biggest milestones was rebranding Talaga Sampireun into AMANAIA. A bold move driven by a clearer, deeper vision. Now as Managing Director of AMANAIA under PT Kuliner Indonesia Jaya, I lead 800 team members with one goal: to build a brand that honors Indonesian tradition and delivers peaceful, meaningful dining experiences.

What core values or principles do you always uphold in running a business, especially in the F&B industry?

Three values guide me: integrity, consistency, and kaizen.

Integrity means doing the right thing even when no one’s watching. In business, especially in F&B, trust is everything whether it's with customers, team members, or partners. 

Consistency is key to building loyalty. Guests come back not just for the food, but for the experience they can count on. And that only happens when systems, standards, and people align. 

Lastly, kaizen. The Japanese principle of continuous improvement. We’re always evolving, tweaking, and learning. Even small changes, done consistently, compound into meaningful progress over time.

What has been the biggest challenge you’ve faced in leading Amanaia, and how did you overcome it?

Aside from navigating COVID-19 without closing a single unit which was a major challenge on its own. One of the biggest turning points came at the end of 2024, when we rebranded from Talaga Sampireun to AMANAIA. 

Many loyal customers didn’t realize it was still the same team behind the new name. We had to rebuild trust, reintroduce the brand, and generate fresh momentum, all while keeping daily operations running smoothly.

We leaned into storytelling through visuals, branding, and social media. But more importantly, through consistent, improved guest experiences across all units. I stayed closely involved on the ground, listening to feedback and ensuring every decision stayed true to our long-term purpose. That process reminded me: transformation isn’t just about what you communicate, it’s about what people feel every time they walk through your doors.

Leadership at this level can often feel more high, more lonely — there are fewer people you can truly talk to, especially when tough decisions need to be made. But I’m deeply grateful to have a leadership mentor I trust completely: my father. He’s someone I’ve always looked up to, and having his guidance during pivotal moments like this gave me both perspective and strength.

What is the core philosophy behind Amanaia, and what message do you hope to convey through the brand?

The name AMANAIA blends “Aman” (peace) and “Naia” (freshness or water), capturing our vision of a serene, beautiful space rooted in Indonesian tradition. Our philosophy is to serve authentic Indonesian flavors in a setting that feels peaceful and refreshing. A place where people can slow down, reconnect, and create meaningful memories.

AMANAIA also offers beautiful spaces to celebrate special moments — from family gatherings and birthdays to corporate events — with various venue options such as lakeside gazebos, private dining rooms, and open-air pavilions that combine comfort with natural beauty.

While AMANAIA carries the soul of Talaga Sampireun, it reflects a broader vision. The brand now embraces the richness of Indonesian cuisine as a whole, not just one region. With stronger systems and a more refined guest experience, AMANAIA is designed to grow with purpose while staying true to its roots.

Indonesia has an incredibly rich culinary heritage. How do you see the potential and challenges of the F&B business in Indonesia today?

I completely agree, and that belief was one of the key reasons we rebranded to AMANAIA: to celebrate and explore the full richness of Indonesian cuisine. The potential is massive. Indonesia is incredibly diverse with thousands of islands, spices, and regional flavors. Food is a core part of our culture; we’re a communal society that bonds over meals. That’s why Indonesian cuisine is so powerful. It’s about more than taste, it’s about connection. 

Indonesia’s motto, Bhinneka Tunggal Ika (unity in diversity) also reflects our philosophy at AMANAIA. We don’t represent just one region or style. Our goal is to showcase the depth and diversity of Indonesian flavors, unified through warmth and shared experiences. 

At the same time, the challenges are very real. Competition is intense, operating costs are rising, and consumer expectations are higher than ever. To thrive, F&B brands need both a strong identity and operational discipline. At AMANAIA, we invest in modern systems, kitchen technology, and SOPs, but we never compromise on flavor. We stay rooted in authentic ingredients and traditions, while continuously finding better ways to serve.

What sets Amanaia’s approach apart from other F&B brands in Indonesia, both in terms of products and customer experience?

At AMANAIA, we don’t just serve food, we create an experience. It’s something I constantly remind the team. We’re not trying to be the trendiest or the loudest. What sets us apart is how we deliver a consistent, meaningful experience across every visit. 

Our approach is built on three key pillars: 

1. Ambience – a calm, peaceful & natural setting that feels like an escape from the city. 

2. Service – warm, genuine hospitality, supported by tech and systems behind the scenes. 

3. Food – authentic Indonesian recipes, prepared and presented with care and consistency. 

And everything we do is rooted in authenticity, from the way we serve to the flavors on the plate. That’s something we never compromise.

In growing an F&B business like Amanaia, how do you balance the idealism of flavor with market demands?

To me, it’s not a conflict. I believe the market will speak for itself. We hold on to key principles by staying true to traditional recipes and authentic flavors, and that’s something we don’t compromise. At the same time, we listen. Feedback around portion size, presentation, pricing, and efficiency all matters. I believe in adapting the how without changing the why. 

The heart of the food stays the same. The soul, the spices, the story but we present it in a way that fits what today’s guests are looking for.

What daily routines are important for you to maintain focus and productivity?

I try to start the day quietly, usually with a cup of coffee and a few minutes to read scripture or reflect. That simple habit helps me stay grounded and sets the tone for the rest of the day. I keep my to-do list focused, usually just three or four key priorities. It’s a simple system, but it helps me stay clear and intentional, not just busy. 

Health is also a priority. I make time to exercise a few times a week, and this year I’ve committed to picking up Padel. Something new to keep both my body and mind active. But above all, I try to make space for what matters most, which is time with family and loved ones. That’s what keeps everything else in perspective.

Outside of work, what activities do you most enjoy to maintain life balance?

Time with my wife and daughter means everything. I try to be home before dinner on weekdays, and I keep my weekends free from work as much as possible. That family time keeps me grounded. I also make time to exercise four to five times a week. It’s a mix of football or padel for the social connection, and weight training at the gym for focus and discipline. 

Life gets busy, so I really value the moments that remind me of what truly matters.

 

How do you view the relationship between an active lifestyle and health?

I believe the two go hand in hand. If we want to stay healthy, we need to live intentionally. Not just physically, but mentally, emotionally and spiritually too. For me, staying active helps clear my mind, reduce stress, and makes me a better persona in general. As a husband, a father, and a leader. It’s not just about staying in shape. It’s about having the energy and clarity to make better decisions and be fully present in both work and life. 

At the end of the day, health really is wealth. Without it, everything else becomes harder. That’s why I try to make movement and balance a consistent part of my routine, even with a busy schedule.

What does ‘success’ mean to you personally?

For me, success is freedom. The freedom to choose how I live, how I spend my time, and to focus on things that truly matter. It’s not just about money or titles. At the end of the day, money is just a tool. It should serve your life, not dictate it. 

True success is when you can wake up each day with a sense of purpose, make decisions based on your values, and have the peace of mind to enjoy the journey. It’s not just about building something big; it’s about building something meaningful. Something that reflects who you are, blesses the people around you, and leaves a legacy beyond numbers.

 

If you could give advice to yourself at the start of your career, what would it be?

I’d tell myself: take your time, stay humble, and keep learning.

When I was younger, I wanted things to move fast. I thought success was about getting results quickly. But over time, I’ve learned that real growth takes time and failure is part of that journey. It teaches you things success never could.I’d also remind myself to listen, not just to respond, but to really understand. Some of the best lessons don’t come from the most successful or educated people, but from everyday moments and conversations. 

There’s wisdom in staying curious. There’s strength in humility. And sometimes, the best thing you can do is slow down and pay attention.

What dreams or projects do you still want to realize, both personally and in the F&B world?

One of my dreams is to help elevate Indonesian cuisine. Not through something overly fancy or curated, but in a way that’s honest, heartfelt, and true to its roots. Indonesian food is incredibly rich and diverse, yet often overlooked. It’s rarely the first choice when people think about dining for special occasions. More often, we turn to Western, Japanese, or Korean food. 

I want to change that narrative. I hope AMANAIA can become the go-to destination when people want to celebrate. A place where Indonesian flavors are honored and appreciated. Because our food tells stories. It brings people together. It carries generations of culture and meaning. And it absolutely deserves to be celebrated, both here at home and on the world stage.

What insights do you have for young people who want to start a business, especially in the F&B industry?

Start with intention, not just because it looks fun or someone else is doing well. Know your why, and make sure you understand the numbers. The F&B industry, especially restaurants, is tough. Statistically, around 60 percent fail in the first year, and 80 percent within five. 

It’s a demanding business. It’s emotional, operationally intense, and full of details people don’t see. But if you truly love it, and you’re willing to learn and do the hard work, it can be incredibly fulfilling. Have a clear purpose. Stay consistent. Lead with heart. And don’t be afraid to fail, just make sure you fail forward.

 

What about Magani resonated/appealed to you?

I actually own a few pieces from Magani, and I’ve always thought it was something special. The fabric, the fit, and the comfort. It’s simple, effortless, and just works. As a man, I care more about comfort and function than chasing trends, and Magani delivers all of that without trying too hard. I also really appreciate what the brand is doing beyond clothing, giving people space to share real, meaningful stories. It’s an honor to be part of this, and I hope my journey can inspire someone out there who's building something with purpose and passion.

 

Click here to follow AMANAIA on Instagram.

Click here to follow Kalvin on Instagram.