We were lucky to catch up with Aidan Owens recently and have shared our conversation below.

Alright, Aidan thanks for taking the time to share your stories and insights with us today. How did you learn to do what you do? Knowing what you know now, what could you have done to speed up your learning process? What skills do you think were most essential? What obstacles stood in the way of learning more?

I grew up on a farm where cooking wasn’t just something we did—it was an integral part of our lifestyle. I spent countless hours at my neighbors’ houses, learning cooking techniques, which sparked my deep curiosity and passion for food. To hone my skills, I’ve always been eager to learn—from reading cookbooks and watching videos to picking up tips from fellow chefs. I’m constantly pushing myself to grow and challenge my creativity. Dining at different restaurants inspires me to think outside the box and keeps my ideas fresh. Staying organized and being open to continually learning is essential in the kitchen. Cooking is an evolving craft, there’s always more to discover and ways to improve.

Being a chef is demanding, and it’s not for the faint-hearted. What drives me most is knowing that food can unite people. It has the power to bring people together by creating shared experiences that transcend cultural and social barriers, fostering connection and community.

Aidan, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I’m the Culinary Director at Herb & Sea and Herb & Wood in San Diego. Originally from Bryon Bay, Australia, my culinary journey began on a farm where cooking was a central part of life. By my mid-teens, I was already working in a deli, and in my 20s, I moved to San Francisco to refine my skills.

After relocating to San Diego, I worked at local institutions like Kettner Exchange, Fort Oak, and Trust. This past year, I became the Executive Chef at Herb & Sea, known for its fresh, seafood-centric menu, and now serve as the Culinary Director for both Herb & Sea and Herb & Wood. At Herb & Wood, I focus on wood-fired cuisine and innovative dishes using locally sourced ingredients.

At both Herb & Sea and Herb & Wood, I emphasize sourcing local, sustainable ingredients and minimizing waste. My goal is to help guests discover the benefits of eating locally by showcasing the distinct flavors and superior quality of regional ingredients and highlighting the positive impact of supporting local farms and fisheries.

For you, what’s the most rewarding aspect of being a creative?

Hands down, the best feeling in the world is watching people take their first bite. The head nod and smile is such a pure reaction.

Are there any resources you wish you knew about earlier in your creative journey?

I wish there had been more mental health resources available early in my career. Thankfully, since the pandemic, the industry has evolved, making mental health a priority in many restaurants with more resources now available.

Contact Info:

• Website: https://www.herbandwood.com/ and https://www.herbandsea.com/
• Instagram: https://www.instagram.com/chef_a.owens/?hl=en

Image Credits

Matt Furman, (Aidan Portrait photo)
Credit Wildcoast, (Fish with salt, Wildcoast Dinner 2024 )
Jonathan DeCastro, (Aidan Plating, Two Ducks x Herb & Sea Dinner)
Gabriella Dunlap, ( Aidan holding calamansi vinaigrette to drizzle over Yellowtail Crudo at the Ecology Center dinner)
Kimberly Motos, (Photo of Local Ceviche and Photo of Halibut Fish Bone)