Barton Seaver

Barton Seaver is on a mission to restore our relationship with the ocean, the land, and with each other—through dinner. He has translated his illustrious career as a chef into his leadership in the area of sustainable seafood innovations. Barton is a firm believer that human health depends on the health of the ocean and that the best way to connect the two is at the dinner table. 

Barton began his career as an executive chef in Washington DC. He opened seven restaurants awarded both for their cuisine and as environmentally-conscious businesses. Highlights of his culinary career include three Rising Culinary Star awards, twice earning Best New Restaurant awards, and being honored in 2009 by Esquire magazine as Chef of the Year. His restaurant, Hook, was named by Bon Appétit magazine as one of the top ten eco-friendly restaurants in America, serving nearly 100 unique species of seafood in it's first year.

Upon leaving the restaurant world, Barton became involved with a number of local and international initiatives. In 2012, he was named by Secretary of State Hillary Clinton to the United States Culinary Ambassador Corp. He uses this designation to curate international conversations on sustainability and the role of food in resource management and public health. He is the Director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health. In this role, Barton spearheads initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, more secure food supplies, and thriving communities. He also served as a Senior Advisor in Sustainable Seafood Innovations at the University of New England. 

An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. His 2010 Mission Blue Voyage TED Talk entitled "Sustainable Seafood? Let's Get Smart" garnered over half a million views. He is also a contributing editor at Cooking Light and Coastal Living magazines.

Barton is the author of 7 highly regarded books. For Cod and Country: Simple, Delicious, Sustainable Cooking introduces the idea of seasonal eating to seafood. Where There's Smoke highlights the art of cooking over fire. His book, Superfood Seagreens: A Guide to Cooking with Power-packed Seaweed explores the health benefits of this emerging player in the superfood realm. His second sustainable seafood-centric cookbook is entitled Two if by Sea. He is also the author of two books in his role as a fellow with the National Geographic Society. The National Geographic Kid's Cookbook and Foods for Health, a science-based guide to healthy, everyday eating. His most recent book, American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea, is an essential guide to more than 500 species, as well as a riveting history of one of our country’s most iconic industries.

Barton resides in coastal Maine, a stone's throw away from a working waterfront, with his wife, son and their 10 heritage chickens.

Check out more at BartonSeaver.com.