Aidan Owens is the Culinary Director of Puffer Malarkey Collective’s acclaimed Herb & Wood and Herb & Sea. In his role, the 26-year-old chef brings his knowledge of seafood butchery, whole-ingredient sourcing, and commitment to supporting San Diego-based purveyors to the experience. His menu exclusively showcases seafood sourced by independent local fishermen and women — all caught with rod and reel. Dishes also reflect his passion for fermentation, breadmaking, and internationally-inspired flavors. An Australian native, 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.