Seoul Reflections | Introducing ‘For Now’ Docu-Series
It’s hard to believe I’m back from Seoul already. A lot has been on my mind, which is why, as soon as I got back, I made straight for the bush on a 3-day hike to clear my head and recharge.
Seoul wasn’t a holiday, but it had this surreal, dreamlike quality because it was one of the first times in my life I truly felt in control—of what I was doing, how I was doing it, and why. Doing the pop-up at Evett, a Michelin-starred restaurant, was a huge milestone, but being able to do it my way, the way I had envisioned, was even more special. The pop-up wasn’t just about cooking; it was about sharing these experiences in a way that extends beyond the plate.
It was also the beginning of something bigger—my docu-series.
‘For Now: Culinary Journeys with Nat Wolf’ is more than a series about food. It’s about what it means to be a chef, someone who isn’t just feeding people but connecting stories, honouring the land, and acknowledging the communities and ingredients that make each meal possible. The series is self-backed, and I believe in it because it fills a gap I feel is missing in the world of food media. It’s raw, it’s real, and it’s important.
This docu-series blends my personal and professional life, diving deep into the beauty and struggles of the hospitality industry. It’s about sustainability, culture, and the human stories that influence food globally. It’s my love letter to the ever-changing nature of food and life.
Seoul was a huge part of this. Working with chefs like Joseph Lidgerwood at Evett left a lasting impression on me. Joseph has created a restaurant that honours the ingredients of South Korea while blending global techniques, and his approach—90% local ingredients, foraging, constantly evolving—is what I want to showcase in my docu-series. It’s about working with what’s around you, adapting, and tasting the essence of a place.
One of my favourite moments was making a Larb in Seoul with zero Thai ingredients—just working with what was available, tasting, feeling, and respecting the ingredients of that place. If you missed the blog about that, give it a read here.
What excites me about this series is the people I’ve met along the way—chefs and food enthusiasts from all over the world, all connected by a shared passion. It’s not just about going to a place and saying, “Here’s my food.” It’s about acknowledging what’s already there and embracing it. Every country has its own treasures, and part of being a chef is adapting your vision to fit those treasures.
The Seoul episodes are going to be fun—there will be some stressful moments, sure—but you’ll see me foraging, sweating, and discovering makrut lime leaves and ants that taste like lemongrass. Plus, there’s some wholesome content like learning how to make Jang from Kisoondo, a woman passing down centuries-old knowledge.
Follow the journey on Youtube
‘For Now: Culinary Journeys with Nat Wolf’ will be available on my YouTube channel only, so follow me there to be the first to catch each of the episodes when they’re released.
I look forward to bringing you more details on this all soon!
