{"id":3543,"date":"2026-04-22T09:45:00","date_gmt":"2026-04-22T07:45:00","guid":{"rendered":"https:\/\/stmoritz-gourmetfestival.ch\/gastkoeche\/joseph-lidgerwood\/"},"modified":"2026-04-22T09:42:09","modified_gmt":"2026-04-22T07:42:09","slug":"joseph-lidgerwood","status":"publish","type":"gastkoeche","link":"https:\/\/stmoritz-gourmetfestival.ch\/en\/guest-chefs\/joseph-lidgerwood\/","title":{"rendered":"Joseph Lidgerwood"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Joseph Lidgerwood was born in Australia and gained experience in some of the world&#8217;s most renowned kitchens, including The French Laundry in Napa and The Ledbury and Tom Aikens in London. Culinary projects and pop-ups then took him to various cities, including New York, Hong Kong and Yangon. On this journey, he discovered Seoul and stayed for the variety of Korean ingredients, flavors and techniques. He opened EVETT there in 2019. The restaurant received its first Michelin star in 2020, Lidgerwood was awarded the Michelin Young Chef Award in 2021 and EVETT has held two Michelin stars since 2025.    <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Korean products and their stories are at the heart of his cuisine. Lidgerwood regularly travels the country, seeking direct contact with producers and developing dishes that not only tell the story of an ingredient, but also its origin. What fascinated him in Korea from the very beginning was the depth and uniqueness of the ingredients. It is precisely this uniqueness that he puts in the spotlight at EVETT, but never in a predictable way: Familiar aromas and traditional elements appear precise, modern and often surprisingly new.   <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Meeting the guests is also part of this concept. At EVETT, the team regularly presents the dishes themselves at the table and talks about the techniques, ingredients and ideas behind each plate. The result is a culinary experience that not only interprets Korean cuisine, but also allows it to be experienced in a new and elegant way.  <\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Tasmanian to a defining name in Seoul&#8217;s top gastronomy: Joseph Lidgerwood has found his culinary home in Korea. In the two-star restaurant EVETT, the Australian shows how Korean ingredients can be combined with modern technology, curiosity and narrative precision to create something completely new. <\/p>\n","protected":false},"featured_media":3554,"template":"","meta":{"footnotes":""},"gastkoch-kategorien":[50],"class_list":["post-3543","gastkoeche","type-gastkoeche","status-publish","has-post-thumbnail","hentry","gastkoch-kategorien-guest-chef-2026"],"_links":{"self":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/3543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche"}],"about":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/types\/gastkoeche"}],"version-history":[{"count":1,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/3543\/revisions"}],"predecessor-version":[{"id":3703,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/3543\/revisions\/3703"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/media\/3554"}],"wp:attachment":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/media?parent=3543"}],"wp:term":[{"taxonomy":"gastkoch-kategorien","embeddable":true,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoch-kategorien?post=3543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}