i. Biography
Before Joseph Lidgerwood became the Australian owner-chef of EVETT in Seoul, his training moved through kitchens with exacting lineages. The sequence runs from The French Laundry in Napa to The Ledbury and Tom Aikens in London, then to South Korea, where that accumulated discipline is now expressed in a Seoul address.
The Path
Today, Joseph Lidgerwood is owner-chef of EVETT, a role he has held since 2018.
The Work Today
Magnolia-aged duck with rehydrated dried peaches is one of the dishes identified with Joseph Lidgerwood and EVETT; the work reads as a direct extension of his kitchen formation, translated into a specific plate. Korean Jirisan black pork aged in brown butter and beeswax is another dish from the same kitchen. The naming is plain: place, product, and technique are doing the work here, with aging carrying the method. That combination of Australian origin, international kitchen formation, and a Seoul dining room gives the current work its shape. The biographical line is legible in the places Joseph Lidgerwood worked and in the dishes now associated with him.
Signature
Joseph's signature dishes include Magnolia-aged duck served with rehydrated dried peaches and Korean Jirisan black pork aged in brown butter and beeswax.
Acclaim
Joseph's honors include MICHELIN Blancpain Young Chef Award (2021) and 1 MICHELIN star for EVETT (2020).
Profile updated August 2026
FAQ
Asked of Joseph
What is Joseph Lidgerwood's current role?
Joseph Lidgerwood is owner-chef.
What recognition has Joseph Lidgerwood received?
MICHELIN Blancpain Young Chef Award (2021).
