Check Out Aidan Owens’s Story

Today we’d like to introduce you to Aidan Owens.

Hi Aidan, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start, maybe you can share some of your backstory with our readers. 
I grew up on a small farm just outside of Byron Bay in Australia. My mother and I raised chickens and ducks and grew vegetables that we sold at our local farmer’s markets. A majority of my childhood was spent outside in nature and animals. My upbringing really gave me the foundation for everything I’m passionate about now. When I was in high school, I moved San Francisco to live with my grandmother and began working in kitchens. 

After a few years in the Bay Area, I was looking for a change of scenery, mainly because I missed Australia’s sunny and warm weather. I visited a few places in California and fell in love with San Diego. The perfect warm weather, the abundance of local farms and fresh seafood reminded me of home. Since then, I’ve worked in a few of San Diego’s most notable kitchens, including Kettner Exchange, The Lion’s Share, Fort Oak, and Trust. 

Last year, I joined the Herb & Sea team as the Executive Chef. I’m excited to bring my passion for fermentation, sustainable sourcing, and live-fire cooking to the restaurant. 

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It hasn’t been an easy journey. When I was 17 years old, I set out to find my path in the world and ended up living on the streets for a brief stint. Amidst the chaos, kitchens became my sanctuary. It was the one place I was able to block out the outside world and get lost in my craft. Also, leading kitchen teams at a young age presented its own challenges. I felt that I had to work harder to prove myself and gain respect. 

Can you tell our readers more about what you do and what you think sets you apart from others?
I am a chef who specializes in live-fire cooking and whole-animal butchery. My menu at Herb & Sea is focused on sustainability and fermentation, sourcing the freshest ingredients from local farmers and fisheries. I’m most proud of my career trajectory but really, I’m proud to be doing work that is intentional and impactful. The sustainability work we do as a restaurant is making a difference in our local community. Through partnerships with Agua Hedionda Lagoon, we donate all our oyster shells to combat erosion. Additionally, collaborating with the Scripps Institution of Oceanography, we aim to raise awareness about the broader impacts of our seafood consumption. 

Do you have any memories from childhood that you can share with us?
Living on a farm and being surrounded by animals felt like the ultimate childhood. I remember my best friend, Dylan, and I used to venture out together to chop down trees for firewood. Afterward, we’d haul the trees back, chop them into logs, and build fires. 

Contact Info:

• Website: https://www.herbandsea.com/
• Instagram: https://www.instagram.com/herbandsea/ | @chef_a.owens
• Facebook: https://www.facebook.com/herbandseasd/

Image Credits
James Tran
Kimberly Motos
Jonathan Decastro