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.

Today, 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.