An acclaimed chef with two Michelin stars is under legal scrutiny in South Korea for allegedly serving ants as a dessert garnish at a high-end restaurant in Seoul. Joseph Lidgerwood, an Australian chef, achieved his second Michelin star in 2025 for his restaurant Evett located in Gangham, Seoul, known for its wood fire-cooked Korean cuisine.
Apart from the controversial use of ants, Lidgerwood’s menu included unconventional seasonal ingredients like golbaengi (moon snails) and haesam (sea cucumber) sourced from South Korea’s east coast. In an interview with the ABC in 2025, Lidgerwood highlighted his approach to showcasing unique ingredients through various cooking methods.
Evett initially earned a Michelin star within a year of its opening in 2018, catering to Seoul’s discerning clientele. The restaurant’s success culminated in a second Michelin star in 2025, marking a significant achievement for Lidgerwood, who had a challenging start in his culinary career.
The chef faces legal repercussions for allegedly importing and serving up to 49,000 ants since 2021 without proper authorization. Prosecutors are pushing for a substantial fine against the restaurant’s parent company and a potential one-year prison sentence for Lidgerwood due to the violation of South Korea’s food safety laws, which strictly regulate insect consumption.
Reports indicate that authorities discovered the ant-topped desserts through social media posts, raising concerns about the restaurant’s adherence to food safety standards. While the restaurant acknowledged the use of ants in some dishes, they claimed ignorance of the legal restrictions in Korea, emphasizing that ants were a small part of their extensive menu, which offered alternative toppings like fermented vinegar and edible flowers.
Health authorities also found elevated levels of heavy metals in the ants used at Evett, posing potential health risks with prolonged exposure. Despite the controversy, ants have been consumed in various cultures worldwide, with different culinary traditions incorporating them into dishes for centuries.
In light of these developments, Evett faces scrutiny for its handling of the ant controversy and potential health hazards associated with the unconventional ingredient choice.