Daniel Garwood

The Path

Kadeau in Copenhagen gave Daniel Garwood a first hard lesson in precision through a Chef de Partie post, and that discipline stays visible in the way his cooking is built. At Evett in Seoul, the scope widened when he moved into the dual role of head of research and development / Head Chef, shifting from execution into invention. In New York City, he then served as Sous Chef at Atomix before taking on his current role as Executive Chef and partner at ACRU in New York City from 2024. The movement across those kitchens shows a clear tightening of focus: technique first, then a personal language built around seasonality, locality, and a limited number of well-deployed elements.

The Work Today

The operating rules are direct. Daniel Garwood has said, “The whole philosophy of the restaurant is to only use local, sustainable produce.” He has also set the sourcing line with equal clarity: “Everything has to be from at least the tri-state area, basically the northern east coast.” Those terms define the pantry, and the cooking turns that restriction into range, with dishes that work through layered texture and temperature rather than excess. Confit Potato, Scallop, Maine Uni, Yakju Glaze, Pickled Garlic Chives shows how starch, shellfish, salinity, rice-wine sweetness, and sharp allium can be set in balance without crowding the plate. Golden Tilefish, Grilled Oyster Mushroom, Crispy Chicken Skin, Spicebush-Chrysanthemum Sauce, Lardo, Spicebush Oil moves between fish, fungus, rendered poultry crunch, pork fat, and the floral-citrus edge of spicebush, making a savory line that stays controlled. Monkfish Liver Custard, Puffed Barley, Squid Bolognese, Carrot Raisins, Fermented Carrot Hot Sauce, Dried Chives pushes into a darker register, pairing marine richness with grain, dried sweetness, acidity, and heat. Spicebush Pavlova carries that same aromatic thread into dessert, where Spicebush Glaze, Bee Pollen Ice Cream, and Toasted Meringue give the dish lift, fragrance, and crispness at the edges.

Signature

Daniel's signature dishes include Confit Potato, Scallop, Maine Uni, Yakju Glaze, and Pickled Garlic Chives and Spicebush Pavlova.

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

Acclaim

Daniel's honors include S.Pellegrino Young Chef Academy Competition, U.S. Regional Final winner (2022).