Aidan Owens

Culinary Director of Herb & Wood and Herb & Sea, he leads the culinary vision across the Puffer Malarkey Collective. His approach is grounded in whole-animal butchery, fermentation, and thoughtful, whole-ingredient sourcing.

Herb and Wood

Explore our range of services designed to help you move forward with confidence, wherever you're headed next.

Herb and Sea

We’re honored to have our work recognized in a range of publications, platforms, and press features.

His menus highlight seafood from independent local fishermen and seasonal ingredients from nearby farms, rooted in a lifelong commitment to sustainability. Raised on a small farm outside Byron Bay, Australia, Owens learned to grow, raise, and butcher his own food before bringing that ethos to San Diego. He honed his craft at some of the city’s standout restaurants, including Kettner Exchange, Fort Oak, and Trust.

Let’s Work Together

To book Chef Aidan for an event at one of his restaurants, inquire about press opportunities, request a speaking engagement, or explore other collaborations, please fill out the form below.