Tasmanian chef Joseph Lidgerwood has earned a second Michelin star for his restaurant Evett located in South Korea.
However, he's not attributing his achievements to the cooking course he took at Hobart College.
"Mr. Lidgerwood said he was the sole individual among the 20 students in his class who didn’t pass," according to ABC Hobart.
I received an 'incompetent' rating in my Grade 11 home economics class… I still recall that clearly. It continues to haunt me even now.
In 2018, Mr Lidgerwood launched a high-end Korean eatery in Seoul's Gangnam neighborhood.
The chef from Hobart prepares Korean cuisine, crafted with wood-fire techniques and featuring seasonal produce such as golbaengi (moon snails) and haesam (sea cucumber), which are sourced along South Korea’s eastern coastline.
"Generally, when we procure something particularly distinctive, such as an unusual ingredient, we usually attempt to showcase it through various methods," Mr Lidgerwood explained.
Therefore, we pickle it and roast it as well.
A year following its launch, his eatery received a Michelin star for exceptional cuisine, followed by earning a second star this year.
Mr Lidgerwood stated that receiving this recognition was "quite astounding" and believed it would result in "definitely more visitors to the restaurant."
He mentioned that his entire career has been mostly spent working at places with either one, two, or three Michelin stars.
Therefore, for me individually, this represents a significant accomplishment; however, it holds even greater importance for our team as they have dedicated immense effort towards achieving this.
Cooking to Michelin-star standard
Although Mr Lidgerwood did not excel in cooking during his time at high school, it was at Hobart College that he stumbled upon his passion for it and found pleasure in the physical aspect of preparing food.
“I didn’t excel academically. Sitting still and following the teacher’s instructions wasn’t my strong suit,” Mr Lidgerwood stated.
However, whenever I attended my home economics classes or my cooking lessons, I discovered they were quite enjoyable for me.
I really enjoyed that sort of proactive activity instead of staying seated. It wasn’t that I had an urge to cook; rather, I realized I wouldn't be able to engage in any other tasks.
Before departing Tasmania in 2007 with aspirations to challenge himself and explore new horizons, Mr Lidgerwood honed his skills at several top-tier eateries in Hobart.
Before arriving in Seoul in 2018, he operated temporary dining experiences across 20 nations such as the United States, Britain, Nepal, and South Africa.
"Korea exceeded my expectations beautifully. I was captivated by the richness of its traditional culinary scene, particularly the art of fermentation," he mentioned.
Prior to arriving in Korea, I believed it would mainly consist of barbecue, kimchi, and the South Korean boy band BTS. However, after residing here and understanding the culture through its cuisine, I developed a deep appreciation for it all.
How it happened
Mr. Lidgerwood resides in South Korea alongside his spouse, Ginny Kim, who is of Korean descent, and he has been studying the language.
Opening a restaurant as an Australian in South Korea presented challenges though.
"There certainly was a steep learning curve. From obtaining permits to finding the right equipment and recruiting staff — every aspect was incredibly complex, and I couldn’t have done it without my wife’s support," he stated.
Initially, there was a significant language obstacle. However, after putting in the effort, I reached a proficient level where communication became seamless. At first though, everything felt tougher, making even minor tasks more complex.
In the eatery located in Seoul, Mr Lidgerwood oversees a group comprising around 30 individuals. Most communication occurs in Korean, and he participated last year as one of the competitors in Netflix’s Korean reality cooking challenge series called Culinary Class Wars.
"Cooking has always been enjoyable for me. The vibrancy of a kitchen has always appealed to me. I have appreciated the sense of community within kitchens. Plus, I really enjoy preparing meals," stated Mr Lidgerwood.
It’s not really about keeping track of time for me. The focus is constantly being on the move—always striving to better myself, enhance our offerings, and provide an exceptional experience. This has truly become my lifelong dedication.
Although Mr Lidgerwood has not dismissed the idea of pursuing a food-related business in Tasmania, he mentioned that their current lifestyle in Seoul is quite satisfactory.
Mr Lidgerwood mentioned that he had often thought about undertaking some activity in Tasmania.
He mentioned that most of his favorite foods in Korea consist of straightforward dishes such as soups or pancakes. Therefore, he would enjoy doing something equally simple over there.
As a chef, I thoroughly enjoy my life here. This city is remarkably secure for living. It might seem odd to mention this, but coming from London and San Francisco, I genuinely value the lack of theft and feeling safe when crossing the street late at night.
Moreover, all places stay open until late. I can wrap up my day at midnight, grab something to eat, and then relax in the sauna.
