herb & sea blends east coast seafood traditions with a modern california ethos

Australian native, Chef Aidan Owens grew up on a small farm just outside Byron Bay. 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, tending to his animals, and learning the art of butchery, Owens would cook for and with the many international students his family boarded. Learning to cook family recipes alongside visitors from France, Italy, China, and beyond, he developed a love for Mediterranean and Asian flavors that still inspires him today.

At under 30 years old, the bold and bright-eyed Owens is embarking on his first role as Executive Chef at Encinitas’ Herb & Sea. He is thrilled to bring his passion for fermentation, breadmaking, and internationally-inspired dishes into the kitchen, where he looks forward to working alongside Executive Sous Chef Marissa Williams. Herb & Sea diners can expect to see Owens making his mark on the menu with bright flavors, house-made vinegars, and lots of fresh, local herbs.