At EVETT in Seoul, the spirit of exploration is woven into every plate. It’s a restaurant built on small, deliberate journeys across Korea’s landscapes and traditions, all driven by a relentless curiosity for what Korean ingredients can reveal when seen through a different lens.
Since opening EVETT, Chef-owner Joseph Lidgerwood has never stopped seeking. His culinary journey — from the United States to the United Kingdom, to Denmark — shaped a philosophy where food, culture, and craftsmanship are inseparable. And when he eventually arrived in Korea, something resonated deeply.
"What struck me was the incredible energy of seasonal ingredients and the time-honored depth of fermentation culture,” Lidgerwood reflects. “That alone was enough reason to start EVETT."
Each ingredient, he believes, changes with the soil, the hands that tend it, and the passing of time. "Even the same ingredient can behave completely differently depending on where it comes from and who grows it," he says. At EVETT, every plate is shaped by this deep attentiveness — an invitation to rediscover the familiar through new eyes.
Ingredients as Storytellers
At EVETT, sourcing is not about chasing luxury. It is about understanding how flavor evolves with weather, how texture shifts with time, and how stories hide in the most unassuming forms.
A simple herb like shepherd’s purse, once overlooked, became a revelation through patience: roasted, pickled, and transformed into a delicate broth, revealing a complexity few had bothered to find.
"It reinforced my belief that even the simplest ingredients have profound stories if you take the time to really listen to them," Lidgerwood says.
Working sustainably is instinctive to Lidgerwood. "Today, people care not just about what they’re eating, but whether it was sourced responsibly — whether it carries the right values," he notes. "For us, that means working in harmony with seasons and the landscape, always."
Time Polished by Nature
When EVETT earned its first MICHELIN star in 2019, it was a validation of its founding philosophy: a deep reverence for Korean ingredients, expressed through Lidgerwood’s uniquely global lens. Yet the journey from one star to two, realized in the MICHELIN Guide Seoul & Busan 2025, was not a leap, but a patient evolution.
"The biggest change wasn’t a sudden shift," he says. "It was a steady, deep refinement. I became more patient with the creative process, more deliberate about stripping dishes back to their purest form, and much more obsessed with the emotional connection behind a plate of food."
A defining moment came in early 2022. "I realized that technical precision alone wasn’t enough," Lidgerwood explains. "I needed to create dishes that truly moved people — dishes that felt inevitable, almost like they had always existed."
It’s a philosophy that now resonates in every course: food that feels less like invention and more like memory being quietly awakened.
A Canvas for Creativity
In 2023, EVETT underwent a major physical transformation that mirrored the evolution in its kitchen.
The renovation wasn’t about grandeur; it was about crafting an environment that allowed creativity and focus to flourish.
"I wanted EVETT to feel like a canvas," Lidgerwood says. "Neutral, calm, but punctuated with moments of emotion."
Inspired by Korea’s traditional obangsaek palette, the refreshed space embraces natural textures — wood, stone, and fabric — accented with subtle blue, symbolizing creativity and openness.
Since moving into the new space, the team has worked with greater clarity. "The restaurant feels like an extension of the philosophy behind the food," he notes. "And I think our guests can feel that too."
At the heart of this evolution is teamwork. Chef Alexander Økland, now head chef, has been a crucial part of building a kitchen defined not just by individual brilliance but by collective spirit. "It's not just one person in the kitchen," Lidgerwood emphasizes. "It’s the team. Myself, Chef Alex, and everyone else — we put in a lot of effort every single day."
A Sensory Journey for Genesis
As part of a Genesis and MICHELIN collaborated special dinner, EVETT offered a menu that distilled its philosophy into a singular, sensory journey — a quiet dialogue between land, season, and guest.
The experience begins with a seasonal Korean tilefish dish paired with chicken fat beurre blanc, followed by a rich Hanwoo beef course elevated with burdock and wild juniper oil. The journey continues with EVETT’s signature — the acorn snack — offering a quiet, lingering finish.
"I wanted to create something that doesn’t shout, but stays with you — a quiet sense of discovery, a nostalgia even for things you may not recognize by name," Lidgerwood explains.
A delicate interplay of textures coursed through each plate—soft yielding contrasts met with crisp resistance, each detail composed to provoke quiet contemplation rather than dazzle with excess.
"I hope the experience feels like a conversation between the land, the seasons, and the guest," he adds. "Something comforting, yet thought-provoking at the same time."
Through careful textures, flavors, and emotions, the menu captured what EVETT has always sought to express: not just a meal, but a lasting memory.
Continuing the Adventure
For Lidgerwood, beginnings are not about grand launches — they are about quiet first steps into new terrain. "Beginning means the start of an adventure," he says simply. "The beginning of something meaningful."
EVETT’s future, he believes, lies not in radical change, but in deeper listening and immersion into Korea’s landscapes, its ingredients, and its rhythms. "We don’t want to change too much," he says. "We want to keep exploring and finding the magic that’s already here."
And the goal? It’s both simple and rare. "My dream as a chef is to always stay passionate," Lidgerwood reflects. "The moment you lose your passion, it’s time to change."
At EVETT, the passion endures — steady, curious, rooted in the soil and seasons of a country that continues to reveal its endless stories.
And in that quiet, steady pursuit, EVETT keeps growing.
