A Culinary Symphony of Fire and Fermentation: When Chef Lennox Hastie of Firedoor Meets Joseph Lidgerwood at Seoul’s EVETT
On an exclusive day in Seoul, the culinary world was treated to a rare moment where mastery met mastery, tradition blended seamlessly with modernity, and fire met fermentation. This exquisite collaboration brought together Chef Lennox Hastie of Australia’s Firedoor and Chef Joseph Lidgerwood of Seoul’s Michelin-starred EVETT. An intimate, curated guest list gathered to witness this union, where two culinary powerhouses unfolded a tasting experience like no other—a homage to their shared philosophies yet distinctive visions, set against the elegant backdrop of EVETT, one of South Korea's finest dining establishments.
Guest Chef, Lennox Hastie: The Art of Fire’s Allure
Chef Lennox Hastie, the visionary behind Firedoor in Sydney, has redefined fire cooking in a way that speaks to an age-old connection between humanity and flame. For Hastie, cooking over fire is more than just technique; it’s a romance with nature's most primal element. With a culinary journey that began in the Michelin-starred kitchens of Europe, Hastie discovered his calling in Spain’s Basque Country, where he witnessed the purist approach of cooking solely over fire. For him, fire is the oldest form of cooking, and it brings out flavors no appliance can replicate.
Firedoor, Hastie’s acclaimed restaurant, operates with an unwavering commitment to the purity of ingredients and the integrity of fire. Every dish is a testament to the idea that restraint and quality ingredients are the true luxuries of fine dining. His signature dry-aged steak, a feat of smoky caramelization, and his subtly smoked eel epitomize Firedoor’s approach. These dishes, celebrated for their depth and elegance, have placed Firedoor on the map of Australia’s most coveted dining experiences, earning it critical acclaim for the power of simplicity done to perfection.
Host chef, Joseph Lidgerwood: EVETT’s Visionary of Modern Korean Gastronomy
At EVETT, Chef Joseph Lidgerwood reinterprets Korean tradition with a sense of refinement that is as thoughtful as it is bold. Lidgerwood, who trained in the finest kitchens before returning to his Korean roots, is dedicated to showcasing the elegance of Korean flavors through techniques that highlight the art of fermentation and preservation. “Korean food is about layers—each ingredient is part of a story that unfolds through time,” Lidgerwood explains. His dishes evoke a sense of place, paying homage to Korean terroir with each bite.
EVETT’s menu is a work of art that brings Korea’s culinary heritage to life in such unexpected ways. Signature plates such as his fermentation-inspired soybean paste with native seafood and his exquisite charcoal-grilled beef paired with seasonal pickled vegetables are subtle, sophisticated, and richly layered. Chef is awared as the “Michelin Young chef”, and EVETT’s Michelin star is a recognition of Lidgerwood’s pioneering efforts in crafting a modern narrative for Korean cuisine that appeals to a global audience. “Each dish at EVETT is crafted to tell a part of Korea’s story,” Lidgerwood reflects. The restaurant has garnered attention and admiration for its innovative approach, establishing it as a beacon of Korean fine dining.
90-day dry-aged Hanwoo Beef from CESTA of Seakyung Kim-Joseph's friend
A Convergence of Elemental Mastery
The collaboration between Hastie and Lidgerwood was one of elegance, intensity, and mutual respect. At the heart of their respective philosophies lies a deep reverence for nature, a commitment to sustainability, and a belief in the power of restraint. While Hastie is devoted to the art of fire, seeing it as a partner in bringing out the essence of each ingredient, Lidgerwood’s focus lies in fermentation, where time and patience reveal layers of complexity in simple elements. They both respect the purity of ingredients, allowing them to tell their story.
Together, they crafted a dining experience that paid tribute to the beauty of fire and fermentation. The menu featured a series of inventive dishes that reflected both chefs’ unique talents and philosophies. A highlight was Hastie’s fire-seared okdom(local tilefish of Jeju island), with delicate char that celebrated the flavors of the ocean; and Lidgerwood’s dry-aged steak and beautiful local rice with crystalized soy salt. This was luxury on a plate: simplicity elevated to sophistication, with each dish reflecting the chefs’ respective passions.
For Hastie and Lidgerwood, this collaboration was a profound exchange of philosophy and craft. The event underscored that true luxury in dining isn’t found in excess or embellishment but in the meticulous pursuit of perfection and authenticity. It was a rare convergence of fire, fermentation, and flavor—a symphony of simplicity that resonated long after the final course!
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