We linked up with award winning Chef Aidan Owens to talk fresh fish, boat to table vibes, and why San Diego's best restaurants skip the middleman entirely. Caught a couple miles away. On your plate in hours. That's the move. Swipe through for the full breakdown (and yes we're talking whole fried rockfish 👀) LIVE NOW on Substack, link in bio. #ChefWorks #Substack #Culinary #Chef #Hospitality #Innovation