Aidan Owens is the Culinary Director of Herb & Wood in San Diego and Executive Chef of Herb & Sea in Encinitas. In his role, the 27-year-old chef oversees the menu and culinary operations at the Puffer Malarkey Collective restaurants and brings his expertise in animal butchery, whole-ingredient sourcing, fermentation, and commitment to supporting San Diego-based purveyors. His menus exclusively showcase seafood sourced by independent local fishermen and women while also spotlighting ingredients from nearby farms. An Australian native, Owens grew up on a small farm just outside Byron Bay, an upbringing that sparked his deep connection to food and passion for sustainability. He and his mother raised chickens and ducks and grew vegetables which they sold at local farmers’ markets. In addition to spending most days outdoors in the garden, he tended to the animals and learned the art of butchery. Owens later moved to San Diego where he began his culinary career and gained experience at some of the city's most popular restaurants including Kettner Exchange, Fort Oak, and Trust.