Golden tilefish by Daniel Garwood

Born in Launceston, Tasmania, Daniel Garwood’s culinary journey began with a fascination for foraging and natural ingredients, which led him to work in some of Australia’s top restaurants. His early career was shaped by stints at Firedoor, Silvereye and Sixpenny in Sydney, where he developed his skills working with open flames and local ingredients under notable chefs like Lennox Hastie and Daniel Puskas. Later, his time at Garagistes in Hobart proved transformative, inspiring his dedication to seasonal Tasmanian produce and traditional techniques like fermentation and making sourdough to cooking with a charcoal grill and preparing charcuterie. 

Garwood's experience went on to include prestigious positions at Evett in Seoul—first as Head of Research and Development and then as Head Chef—and at Kadeau in Copenhagen, where he worked as Chef de Partie. These roles expanded his expertise in fermentation and Nordic flavors, influencing his own culinary style. In New York, he worked as Sous Chef at the two-Michelin-starred Atomix, where he helped the restaurant achieve a top spot on The World’s 50 Best Restaurants list. In 2022, Garwood won the U.S. Regional Final of the S.Pellegrino Young Chef Academy Competition, showcasing his distinctive talent on an international stage. 

Restaurant 

Located in Manhattan’s Greenwich Village, ACRU is the first restaurant from Chef-Partner Daniel Garwood in collaboration with NA:EUN Hospitality, the team behind celebrated NYC restaurants Atomix and Atoboy among others. The restaurant offers a tasting menu that reflects Garwood’s personal culinary journey, with dishes inspired by his Australian roots and global influences. Each course highlights seasonal ingredients from the tri-state area, ensuring a menu that changes with nature’s offerings. Guests can enjoy an intimate, immersive experience that captures Garwood’s commitment to sustainability and foraging, with each dish crafted to reflect the terroir of the East Coast. 

The interior of ACRU features a cozy, refined aesthetic with dark American walnut wood, white marble accents, and vintage-style tables that lend the space a warm, inviting feel. The atmosphere is inspired by Parisian and New York dining culture, combining elegance with an unpretentious charm. Alongside the tasting menu, ACRU offers an à la carte selection at the bar, allowing diners to sample individual components of Garwood’s culinary style. The beverage program, curated by General Manager and Wine Director Ambrose Chiang, complements the menu with rare wines and spirits from lesser-known producers. 

Recipes and dishes 

Garwood’s menu at ACRU is a reflection of his deep commitment to local ingredients, foraging, and sustainable cooking. Dishes are crafted from seasonal produce and often incorporate unique elements, such as spicebush and shagbark hickory, which Garwood and his team forage from the surrounding tri-state area. His culinary style is a fusion of techniques he has mastered around the world, including Nordic fermentation, Korean flavors, and Australian grilling. Signature dishes include lamb with ‘Seamite’—an oceanic twist on Vegemite made with seaweed—and a dessert inspired by Australia’s Golden Gaytime ice cream bars. 

Drawing on his experience in Korean cuisine at Evett, Garwood brings flavors like fermented carrots and kimchi-inspired hot sauce into his American dishes. Other standout items include a savory course that mimics bingsu with shaved tuna, trout roe, and anise hyssop granita. Each dish is designed to tell the story of Garwood’s culinary influences and his commitment to a personalized, terroir-driven approach. The menu at ACRU offers a unique journey through Garwood’s culinary background, bridging Australian ingredients with global techniques. 

Beyond the kitchen, in 2021 Garwood launched the Oralis organization and published a book of the same name, with the aim of connecting food, sustainability, and mental health awareness.