A Michelin-Starred Restaurant Owner in Korea Is Facing Jail Time for Serving Ants

A two-Michelin-starred restaurant owner in South Korea is facing the possibility of jail after prosecutors accused the chef of serving desserts topped with ants, an ingredient that is not approved for human consumption under the country’s food safety laws.

Prosecutors allege that the Seoul restaurant imported dried ants from the United States and Thailand and served them as garnishes on sorbet desserts over roughly four years, according to reports from the BBC and multiple Korean news outlets. Investigators estimate that about 49,000 ants were used during that period. 

Under South Korean law, only 10 insect species are approved for use as food ingredients, including grasshoppers, mealworms, and silkworm pupae. Ants are not among them, and businesses that want to use unapproved insects must first obtain temporary approval. The Guardian also reported that the Ministry of Food and Drug Safety launched its investigation after officials came across customer reviews and photos of the ant-topped dishes shared online rather than during a routine inspection.

The alleged violations carry serious penalties. Prosecutors are seeking a one-year prison sentence for the chef, along with a 20 million won (around P840,000) fine for the company operating the restaurant. Violating South Korea's Food Sanitation Act can carry a maximum penalty of five years in prison or a 50 million won fine, the same outlet reported.

Although court documents do not identify the chef or the restaurant, Korean outlets including OSEN, Sports Khan, and The Asia Business Daily reported that the accused chef appeared on Netflix’s Culinary Class Wars. 

Health authorities also found that the ants contained heavy metal levels “up to 55 times more” than those found in typical edible insects, the BBC reported, citing The Chosun Daily.

The restaurant has acknowledged serving ants but argued they appeared on only one course of its 15-course tasting menu. Diners were given the option to skip the ant garnish, with alternatives such as fermented vinegar and edible flowers offered instead.

The defense also disputed prosecutors’ estimates, saying only about 60% of diners accepted the ant garnish and that the number of ants served varied depending on each guest’s preference, Korean media reported. During the proceedings, the chef apologized for failing to fully understand South Korea’s food regulations and said the experience had prompted greater attention to legal compliance, according to Sports Khan.

While ants are consumed in several countries and appear in fine dining restaurants around the world, South Korean authorities evaluate edible insects based on factors including food safety, toxicity, nutritional value, and whether they can be bred and processed hygienically before approving them for consumption. The court is expected to deliver its verdict on September 2.