Australian-born chef Daniel Garwood is the Executive Chef and Partner at ACRU in New York City, where he draws on his global culinary experiences to create a tasting menu that reflects his passion for foraging, seasonality, and sustainable practices. Known for his innovative use of local ingredients, fermentation and open-fire cooking techniques, Garwood’s career has included roles at acclaimed restaurants such as Atomix in New York, Kadeau in Copenhagen, and Evett in Seoul. His culinary style combines Australian influences with techniques and flavors from the other regions he has lived in and visited around the world.
