Earned 120 Million Won Selling Ants... Michelin 2-Star Restaurant Owner Faces One Year in Prison

Michelin Two-Star Restaurant Led by “Chef vs. Chef” Star Chef

Owner Faces One-Year Prison Sentence on Food Sanitation Act Violation Charges

The owner of a Michelin two-star restaurant who was brought to trial for allegedly using ants—a type of insect not approved for consumption—in cooking, has been sentenced to one year in prison by the prosecution. While the defendant admitted to the charges, he argued that the actual number of customers served ants and the quantity used have been significantly overestimated.

Ant dessert sold at the restaurant. SNS capture

On July 20, during a trial held at the Seoul Western District Court, with Chief Judge Lee Sechang presiding, the Seoul Western District Prosecutors' Office requested that the restaurant owner, referred to as A, be sentenced to one year in prison for violating the Food Sanitation Act. The prosecution also sought a fine of 20 million won against the restaurant’s operating corporation, which was also indicted. This restaurant is led by an Australian chef who appeared on the Netflix cooking competition program “Chef vs. Chef: Culinary Class War” and operates a Michelin two-star venue.

A and the corporation are accused of importing dried ant products from the United States and Thailand since 2021 and serving them as toppings on certain dishes sold at the restaurant for about four years. Under the Food Sanitation Act, ants are not included among the ten insect species permitted for consumption and therefore cannot be used as food ingredients.

The prosecution found that the restaurant sold sherbet garnished with ants more than 12,200 times, generating around 120 million won in profit. The prosecution estimated that approximately 49,000 ants were used in these dishes.

In response, A’s side admitted to most of the charges but contested the prosecution’s estimate regarding the number of ants used in the food, arguing it did not reflect reality. The defense lawyer said, “Customers were asked whether they wanted ants as a garnish, and only about 60% agreed,” adding, “Depending on preference, between 1 and 5 ants were served.” The lawyer also explained that ants were used only selectively on the sherbet course—out of a total of 15 courses—and alternatives such as fermented vinegar or edible pollen were provided to customers who declined ants.

The lawyer highlighted that the restaurant received its first Michelin star in 2019, before using ants, and was again awarded two stars both last year and this year after discontinuing their use, emphasizing, “The restaurant’s success is not due to the use of ants.” He further noted, “Restaurants in countries such as Denmark, the United Kingdom, and Australia utilize ants as ingredients.”

In his final statement, A said, “It was my mistake not to be fully aware of domestic regulations,” and added, “I have reflected deeply after this incident, and I will carefully review all relevant laws and regulations going forward.”

This content was produced with the assistance of AI translation services.