Daniel Garwood

Career Daniel Garwood’s career moved through four cities and four culinary environments, building a style shaped by repetition, adjustment, and the demands of different kitchens. The progression from Garagistes in Hobart to Kadeau in Copenhagen, then Evett in Seoul and Atomix in New York, places each step in a working lineage of kitchens that require discipline and precision. By the time Garwood became Executive Chef and Partner at ACRU in New York City in 2024, that range had already defined the way he works: not through one fixed school, but through accumulated practice across Australia, Denmark, South Korea, and the United States. - Executive Chef and Partner — ACRU, New York City (2024–present) - Chef — Garagistes, Hobart - Chef de Partie — Kadeau, Copenhagen - Chef — Evett, Seoul - Chef — Atomix, New York

The Climb

Movement across kitchens is the throughline in Daniel Garwood’s development. Starting as chef at Garagistes in Hobart, then working as Chef de Partie at Kadeau in Copenhagen, he moved into chef roles at Evett in Seoul and Atomix in New York. Each posting added another layer of technical fluency and operational experience, and together they show a cook building seniority by working in rooms with different standards, cadences, and expectations. The present role at ACRU (since 2024) sits at the top of that progression, carrying the weight of everything that came before it.

Today

At ACRU, Daniel Garwood’s work is organized around sourcing discipline. The restaurant’s brief is explicit: local, sustainable produce only, with ingredients coming from at least the tri-state area, basically the northern east coast. That standard shapes the kitchen’s identity as much as any technique does, tying the menu to a defined geography and setting limits that also become a method.

Signature

Daniel Garwood’s signature dishes include Confit Potato, Scallop, Maine Uni, Yakju Glaze, Pickled Garlic Chives, Smoked Beets, Oxidized Pear Juice, Sturgeon Caviar, and Fig Leaf Lamington. Read together, they point to a kitchen language built on restraint, layering, and contrast, with sweetness, smoke, brine, and acidity held in balance rather than pushed to excess.

In Their Words “The whole philosophy of the restaurant is to only use local, sustainable produce. Everything has to be from at least the tri-state area, basically the northern east coast.”

FAQ What is Daniel Garwood's current role? As of 2026, Daniel Garwood is Executive Chef and Partner. Where did Daniel Garwood work before? Daniel Garwood's earlier career included Garagistes, Kadeau, and Evett. What recognition has Daniel Garwood received? S.Pellegrino Young Chef Academy Competition — U.S. Regional Final winner (2022).