Herb & Sea neon sign glowing at night above the restaurant entrance on W D Street, Encinitas CA

Herb & Sea is a neighborhood seafood joint in encinitas, ca.

we work with the freshest local fish and produce, transforming the vibrant flavors of our coastline into something bold and bright. Chef Aidan Owens is always in motion, playing with the ever-changing land and seascape to create a menu that evolves with the seasons. His passion extends beyond the kitchen—alongside fellow North County chefs, he hosts live fish breakdowns at the Oceanside Fish Market, spotlighting lesser-known catches and inspiring others to embrace local seafood. Recognized by Eater, Thrillist, and The San Diego Union-Tribune, Herb & Sea delivers a hyper-local dining experience that is constantly evolving—grounded in the coast, shaped by the season, and driven by love for the land and sea.

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Meet the Team

  • Culinary Director Aidan Owens smiling in a striped apron during dinner service at Herb & Sea, Encinitas

    Aidan Owens

    Culinary Director

  • Herb & Sea General Manager Luke Ruiz welcoming guests at the Encinitas seafood restaurant

    Luke Ruiz

    General Manager

  • Chef de Cuisine Chianne Mallari slicing meat in front of the wood-fired oven at Herb & Sea, Encinitas

    Chianne Mallari

    Chef de cuisine

  • Herb & Sea manager Amy Smith smiling at the host stand of the Encinitas coastal dining room

    Amy Smith

    MANAGER

  • Line cook at Herb & Sea smiling while standing in a kitchen holding a large fish hanging upside down.

    John Fabian

    Sous Chef

  • Herb & Sea founders Brian Malarkey and Christopher Puffer toasting wine glasses at the Encinitas restaurant

    Brian Malarkey & Christopher Puffer

    Founders

Local.

Sustainable.

Thank you to our small boat fishermen and local farmers for their dedication to sustainably sourcing and cultivating quality ingredients—nourishing us while caring for the earth.

Chef Aidan Owens pulling a green cooler with local fish from Tuna Dockside Market
Fishermen Johnny and Nicole Glawson holding local sheepshead and smiling
Chef holding up a whole locally sourced flatfish for butchery
Fishermen Luke and Pete Halmay smiling and holding local sea urchin
Chef Aidan Owens with farmer Ty Thompson demonstrating how to break down pork
Fishermen Shane Volberding holding a local fish and smiling
Chef Aidan Owens at the Ecology Center smiling and hugging a fisherman and farmer
Local San Diego fishermen posing with a bluefin tuna
Herb & Sea team restoring the Agua Hedionda Lagoon
Herb & Sea team outing at the La Jolla Coves to learn about protected marine areas

Community Partnerships

Agua Hedionda Lagoon

Eat oysters, protect the lagoon. we recycle oyster shells weekly, giving them new life as oyster cages that help prevent erosion along the trails and protect vital marine habitats.

WILDCOAST

For the past four years, our rotating Fresh Catch dish has spotlighted sustainably sourced seafood from local fisheries, with a portion of proceeds supporting WILDCOAST’s conservation work. Beyond the kitchen, our team joins WILDCOAST in the field—removing invasive species, restoring native vegetation, and exploring La Jolla’s marine protected area to deepen our advocacy for ocean conservation.