Why San Diego Chef Aidan Owens Says Sustainability Is the Bare Minimum
San Diego chef Aidan Owens, culinary director of Encinitas restaurant Herb & Sea, believes sustainability isn’t impressive anymore—it’s the bare minimum.
Owens prioritizes local seafood, is friendly with San Diego’s fishermen, and refuses to outsource in a city where our tuna and spiny lobster are often shipped overseas. And you won’t find halibut on the menu. Owens calls it dry. Boring. Instead, he champions mackerel, skate, and other under-appreciated species. He tastes produce in the field and transforms surplus into marmalade or ponzu. In short: he cooks what’s in season, right here, right now.
For Owens, farm-to-table doesn’t need hashtags. It just needs to be honest.
www.herbandsea.com
Herb & Sea is located in Encinitas, California.Produced by Here We Are Studios, San Diego Magazine’s in-house creative agency.
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