AIDAN OWENS

CULINARY DIRECTOR OF HERB & WOOD AND HERB & SEA

Raised on a small farm outside Byron Bay, Australia, Chef Aidan Owens learned to grow, raise, and butcher his own food, developing a lifelong respect for ingredients and sustainability. That ethos followed him to San Diego, where he honed his craft at standout restaurants including Kettner Exchange, Fort Oak, and Trust.

His cooking highlights the best of the region, from sustainably sourced seafood to seasonal produce. He teaches his team proper butchery techniques to reduce waste and honor every part of the product, and his close relationships with local farms and independent fishermen connect the entire food chain, bringing peak flavors from the city straight to the plate.

Restaurants

HERB & WOOD

Little Italy

Timeless yet approachable, Brian Malarkey’s Herb & Wood centers on rustic, wood-fired cooking—blending Mediterranean influence with a California sense of seasonality. Recognized by the Michelin Guide and consistently ranked among San Diego’s top restaurants, the menu follows the market, highlighting vegetables, housemade pastas, and simply prepared meats and seafood.

Encinitas

HERB & SEA

In the heart of Encinitas, Herb & Sea turns the coast’s freshest fish and seasonal produce into vibrant, inventive dishes—from raw bar highlights to wood-fired pizzas and house-made pastas. Chef Aidan Owens champions local seafood through live fish breakdowns, creating a hyper-local, seasonally driven dining experience celebrated by Eater, Thrillist, and The San Diego Union-Tribune.

Rooted in Local Waters & Farms

With Herb & Sea’s focus on 100% locally sourced seafood and partnerships with local farmers, Chef Aidan has built meaningful relationships with the fishermen and growers who supply the kitchen.