Local agriculture is center stage at Herb & Sea in Encinitas, California, where culinary director and executive chef Aiden Owens is creating a fine-dining experience. And it feels simultaneously rooted in local agriculture and alive with bold creativity. 

The restaurant’s name, Herb & Sea, is more than a clever phrase — it’s a mission statement, where seasonal vegetables and sustainably sourced seafood share the spotlight.

Owens’ menu brims with Southern California sunshine. There’s a whipped tahini green goddess–dressed tomato salad made with year-round tomatoes from Dassi Family Farm, a seafood crudo whose proceeds benefit ocean conservation, and desserts featuring tangerines picked by the chef himself. 

The California Grown team recently visited Herb & Sea in Encinitas and talked with chef Owens to learn how this celebrated restaurant commits to local agriculture and sustainable seafood. From its relationships with regenerative farms to its dedication to San Diego–sourced fish, Herb & Sea is a must-visit destination for food lovers and agricultural enthusiasts alike.

A Chef With Deep Roots and a Clear Vision

Chef Owens’ journey to Herb & Sea wasn’t a straight line. In fact, he once pursued fashion and history before finding his culinary calling. 

But growing up with backyard produce and a family that cooked from scratch laid the groundwork for his produce-driven perspective.

“Being exposed to aggressive vegetal flavors like wild arugula as a kid… when you grow up, it’s something nostalgic, not scary,” Owens says.

Since joining the Puffer Malarkey restaurant group, Owens has doubled down on that flavor-forward, local-first ethos. 

His now-signature tomato salad is a perfect example: it began as a childhood snack of tomato sandwiches. It evolved into a composed dish with sourdough crisps, whipped tahini dressing, and California sea salt. It briefly disappeared from the menu, and guests demanded it return. 

Farm-to-Table in Every Sense

At Herb & Sea, “farm to table” isn’t a catchphrase but a daily practice. Chef Owens visits the Leucadia Farmers Market weekly to pick up lemons, tangerines, and avocados from a local citrus farmer. 

He works closely with several standout San Diego County farms, including:

• Dassi Family Farm for their incredible cherry tomatoes grown in coconut husks, which are so flavorful they defy seasonality.
• Sage Hill Ranch Gardens, where farmer Spencer cultivates intensely aromatic basil and tomatoes that Owens describes as “tasting like a Starburst.”
• J.R. Organics, known not only for its beautiful produce but also for its work in food access and education.
• Indian Summer Farm in Ramona, a one-man farm growing exceptional vegetables that consistently sell out.
• The Ecology Center in nearby San Juan Capistrano, which also provides greens for salads.

“You’re getting salad from the Ecology Center down the street, tomato salad from Dassi Farms. You’re getting fish caught in our backyard,” Owens explains.

What Makes San Diego Produce So Unique?

Southern California’s agricultural magic lies in its microclimates and long growing season, and San Diego County offers both in spades. 

From cool ocean air to inland sun-soaked valleys, it’s a region that can support almost year-round production of citrus, avocados, herbs, and specialty greens.

“Jeremy Fox talks about it a lot — that combination of high-sloping mountains, cold ocean air, and beating sun,” Owens says. “It lets us grow produce that pretty much nowhere else can.”

That abundance shows up on the Herb & Sea menu in surprising ways. Think kumquats, calamansi, and pomelos in seafood crudos or tangerine-forward vinaigrettes on bitter greens. These ingredients aren’t trucked in from across the country; they’re grown just miles away.

A Commitment to Sustainable Seafood and Local Sourcing

Of course, “sea” is the other half of Herb & Sea, and sustainability is key. The restaurant’s seafood program reflects Owens’ belief that true sustainability starts with sourcing close to home.

“I had a guy bring tuna up from Mexico, and it ended up in Japan, then flew back here and landed in a San Diego restaurant,” he recalls. “It was the same tuna. The carbon emissions of that fish? Insane.”

To avoid such scenarios, Owens partners directly with San Diego fishermen, picks up seafood himself at the docks, and relies on aquaculture programs like Agua Hedionda Lagoon’s oyster farm. 

He also supports Wild Coast, a nonprofit protecting Baja California’s marine sanctuaries — a rotating dish on the menu donates 4% of proceeds to the organization.

Creative, Seasonal, and Zero-Waste Minded

Sustainability also shows up behind the scenes. Herb & Sea ferments trimmings, composts scraps, and uses whole animals and fish, nose to tail. Owens also encourages staff to bring home leftover ingredients and practice cooking creatively.

“I always try to encourage them. It’ll help you, it helps us, it helps everybody,” he says. “Instead of throwing away the end of an onion, take it home and make something.”

It’s not easy, he admits. “To do sustainability right, it’s a full-time job. It is such a nightmare…but it’s a nightmare worth doing.”

Herb & Sea is Cultivating A Farm-Forward Food Scene

Owens is part of a growing community of chefs transforming San Diego’s restaurant reputation. “When I moved here seven years ago, San Diego had no Michelin stars,” he says. “Now we have chefs pushing the envelope. I think we’re just starting.”

He credits fellow chefs like Travis Swikard, Davin Waite, and the teams at Callie, Wrench & Rodent, and Cellar Hand for building a more connected, farm-forward food scene in North County. “When we talk, it’s like, this farmer, this fisherman… we could go on for hours.”

If You Go: How to Eat Like a Local in North County

To experience the flavor of San Diego County like Chef Owens does:

• Visit Tuna Dockside Market at 7 a.m. on Saturday for local fish straight from the boats.
• For citrus, leafy greens, and vegetables from regenerative farms, head to Little Italy Farmers Market or Leucadia Farmers Market.
• Book a table at Herb & Sea and try the tomato salad or crudo supporting Wild Coast.
• Find a farm dinner at the Ecology Center or Sage Hill Ranch Gardens.

Article by Aida Mollenkamp. Photography by James Collier.