A renowned chef with two Michelin stars is under legal scrutiny in South Korea for allegedly using ants as a dessert garnish at a prestigious restaurant in Seoul. Joseph Lidgerwood, an Australian chef, achieved his second Michelin star in 2025 for his restaurant Evett, located in Gangnam, Seoul, where he specializes in Korean cuisine prepared over a wood fire.
In addition to the reported use of ants, Lidgerwood’s menu previously showcased various unconventional seasonal ingredients like golbaengi (moon snails) and haesam (sea cucumber) sourced from South Korea’s east coast. Lidgerwood explained in a 2025 interview with Australian broadcaster ABC that when highlighting unique ingredients, they explore different preparation methods such as pickling and roasting.
Evett initially earned a Michelin star within a year of its 2018 opening, catering to the discerning palates of Seoul’s diners. The restaurant’s remarkable journey culminated in a second Michelin star in 2025, a significant achievement considering Lidgerwood’s past struggles with a failing grade in a high school cooking class in Australia.
However, Lidgerwood now faces potential legal consequences as prosecutors accuse him of importing and serving up to 49,000 ants to customers since 2021. The authorities claim that serving ants violates South Korea’s food safety regulations, which permit only a specific list of insect species for human consumption.
The controversy emerged when social media posts revealed the presence of ant-topped desserts at Evett. The restaurant acknowledged using “ant acidity” in dishes from previous experiences in the US and Europe but claimed ignorance of the illegality in Korea. While admitting to serving ants on a small scale, the restaurant offered alternatives like fermented vinegar and edible flowers for desserts.
Despite claims by Korean prosecutors that Evett profited significantly from the ant dishes, the restaurant disputes this, stating that slightly over half of diners opted for the ant option. The situation worsened when health authorities found that the ants used contained high levels of heavy metals, posing health risks with prolonged exposure.
Ant consumption is not uncommon globally, with various cultures, including Indigenous Australians, valuing ants as food. In different cuisines, ants are used creatively, such as in Thai and Cambodian cooking or as a delicacy like queen ants in Colombia. Notable chefs, like Rene Redzepi and Alex Atala, have incorporated ants into their high-end dishes, showcasing the versatility of this unconventional ingredient.
