Bold and punchy is the name of the game for the new culinary director at Herb & Sea in Encinitas and Herb & Wood in San Diego. Aidan Owens recently expanded his role at Puffer Malarkey Collective where he will oversee the menu and culinary operations at both restaurants.
Owens, who joined the company in 2023, was quickly promoted to the role because of his knowledge about sustainable and whole-animal sourcing informed by his background growing up on his family’s farm outside Australia’s Byron Bay, the company said.
“Aidan has done incredible work at Herb & Sea over the past year — transforming the menu to feature 100% local seafood,” said Brian Malarkey, co-founder of Puffer Malarky Collective. “We’re beyond excited to have Aidan take over Herb & Wood, our flagship restaurant. The future is here, and it’s looking brighter than ever.”
Owens’ future is shaped by his past in Australia. He said some of his best memories are in the kitchen with his family.
“Growing up on a farm meant we always had an abundance of fresh eggs, and I can still picture us in the kitchen cracking eggs and whipping them to make an omelette,” he said.
At just 15, he moved to San Francisco where he landed a job as a line cook.
“From that moment, I was hooked,” Owens said. “Kitchens became my home and a place where I could lose myself in exploring flavors and honing my technique.”
Inspired by chefs such as Jeremy Fox, Josh Niland, and Dominique Crenn, Owens’ creations are described as bold and punchy. With a commitment to sourcing locally and sustainability, he’s made a name for himself in California.
“I focus on using every part of the ingredient, ensuring minimal waste while celebrating its full potential,” Owens said. “Every dish tells a story, from the farm or ocean to the plate, and I’m always looking for creative ways to honor traditional techniques while pushing boundaries.”
In his new role, Owens said he will further develop innovative and seasonal menus – building upon his relationships with the local fisheries and farmers.
“I want people to feel genuinely excited when they eat my food,” Owens said. “I want them to discover the magic in something as simple as a root vegetable or a fish they’ve never heard of. My goal is to craft an experience that not only satisfies but also shifts their perspective on food.”
