In the world of fine dining, where innovation often takes center stage, few chefs are as daringly original and sustainability-focused as Daniel Garwood, Executive Chef and Partner of ACRU in Manhattan’s Greenwich Village. At just 30, Chef Daniel Garwood has already achieved international acclaim, with the James Beard Foundation naming him a semifinalist for Emerging Chef in their 2025 Restaurant and Chef Awards. A rising star in the culinary world, Garwood is on a mission to introduce American audiences to a fresh perspective on Australian cuisine, blended with the global influences that have shaped his career.
Born and raised in Tasmania, Garwood’s journey to culinary stardom is as fascinating as it is inspiring. After launching his career in Sydney, Australia, he embarked on a globetrotting adventure, working in some of the world’s most celebrated kitchens. His impressive resume includes staging at The Waterside Inn by Alain Roux in England, Fäviken in Sweden, and In de Wulf in Belgium. Back home in Sydney, he honed his craft at award-winning establishments like Firedoor, Silverye, and Sixpenny.
Garwood’s pursuit of excellence took him to Copenhagen, where he worked for two years at the Michelin-starred Kadeau, before heading to South Korea. There, he served as R&D Chef and later Head Chef at the Michelin-starred Evett in Seoul. His time in South Korea left a profound impact, not only on his culinary style but also on his personal mission to address mental health challenges in the hospitality industry.
ACRU: Where Australian Roots Meet Global Influences
Opening ACRU in late 2024 marked a pivotal moment for Garwood. Partnering with Junghyun “JP” Park and Ellia Park of NA:EUN Hospitality (the team behind Atoboy, Atomix, and NARO), Garwood set out to create a dining experience that seamlessly blends his Australian heritage with the techniques and flavors he’s absorbed throughout his career.
Located at 79 Macdougal Street, ACRU is a 47-seat neobistro offering a $95 seasonal tasting menu. The dishes are a playful nod to Garwood’s upbringing and international journey. Standouts include:
- Sanga Reimagined: A playful take on the classic Australian sandwich, featuring steamed milk bread and dairy cow sausage, accompanied by condiments made from native Australian ingredients like wattleseed caramelized cream.
- Golden Hay Time: A nostalgic dessert inspired by Australia’s Golden Gaytime ice cream bars, reimagined with toasted hay and grilled pretzel ice cream.
- Mussel Noodles: A creative dish with hand-pulled noodles made from mussels, served in a Pad See Ew-inspired sauce crafted from Seamite (an oceanic twist on Vegemite) and seaweed vinegar.
Nearly all ingredients are locally sourced, reflecting Garwood’s commitment to sustainability. ACRU also champions the use of dairy cow meat—a staple in Europe but rare in the U.S.—to reduce food waste and honor the full life cycle of agricultural resources. Garwood even envisions hosting a whole dairy cow dinner to highlight this approach.
Accolades and Achievements
Garwood’s time at Atomix, where he served as Sous Chef, was instrumental in propelling the restaurant to No. 8 on the 2023 World’s 50 Best Restaurants list. In 2024, he was crowned the U.S. Regional Winner for S.Pellegrino’s Young Chefs Academy, further cementing his reputation as a culinary innovator.
A Voice for Mental Health in Hospitality
Beyond the kitchen, Chef Daniel Garwood is a passionate advocate for mental health in the hospitality industry. He and his wife, Sooky Ann, co-authored Oralis: A Conversation on Food and Mental Health, a book born out of a pop-up dinner series in Seoul that raised awareness for suicide prevention in partnership with Lifeline Korea. Garwood’s advocacy stems from his experiences in high-pressure kitchens and his time in South Korea, where the mental health crisis is deeply felt.
By weaving together sustainability, cultural storytelling, and cutting-edge techniques, Garwood is not just creating extraordinary meals—he’s building a platform for meaningful conversations about food’s role in shaping our world.
For those lucky enough to secure a reservation, dining at ACRU is more than a meal; it’s an experience that lingers, leaving diners with a renewed appreciation for the artistry and purpose behind every dish.
