In South Korea, a renowned chef with two Michelin stars is facing potential imprisonment for allegedly serving 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 South Korean restaurant, Evett, located in Gangnam. Known for his wood fire-cooked Korean cuisine, Lidgerwood’s menu featured unique ingredients like moon snails and sea cucumbers sourced from South Korea’s east coast, alongside the controversial use of ants.
In an interview with the ABC in 2025, Lidgerwood highlighted his approach to showcasing unique ingredients through various cooking methods. Evett initially earned one Michelin star within a year of opening in 2018, with a second star awarded in 2025, marking a notable success following Lidgerwood’s past struggles in high school cooking class.
However, the chef now faces legal troubles for allegedly serving ants without proper authorization, in violation of South Korea’s food safety laws. Prosecutors claim that the restaurant imported and served a significant number of ants since 2021, leading to potential fines and a prison sentence for Lidgerwood.
Authorities discovered the alleged ant-topped desserts through social media posts, raising concerns over food safety violations. The restaurant acknowledged using ant acidity in dishes based on past experiences in the US and Europe but claimed ignorance of the illegality in Korea. While ants were a minor element in Evett’s elaborate 15-course menu, prosecutors allege significant earnings from the controversial dessert.
Health authorities also found that the ants used in the meals contained high levels of heavy metals, posing potential health risks with prolonged exposure. Despite being a traditional food source in various cultures globally, including Australia’s indigenous communities, the misuse of ants in fine dining establishments has raised regulatory concerns in South Korea.
Notable chefs worldwide have incorporated ants into their culinary creations, showcasing the diversity of global gastronomy. From Thai and Cambodian cuisine to Colombian delicacies, ants have been celebrated as a unique and flavorful ingredient, although proper sourcing and preparation remain essential for food safety.