Barton Seaver
Barton Seaver
Barton Seaver is a pre-eminent voice at the intersection of cuisine, ocean health and human wellbeing. From his early days as a chef immersed in the rhythms of the kitchen to his current role as a principal thinker in sustainable seafood, Barton’s journey is rooted in place, purpose and the playful possibility of what our plates can tell us about our world.
Having graduated with honours from the Culinary Institute of America in 2001, Barton went on to lead several award-winning restaurants in Washington, D.C., including the acclaimed “Hook,” which in its first year served nearly 100 distinct seafood species and was named by Bon Appétit as one of the top eco-friendly restaurants in America. He was named Chef of the Year by Esquire in 2009, and recognised with multiple Rising Culinary Star awards and Best New Restaurant
In the years since, Barton has turned his energies toward the broader systems behind the plate: as a Fellow of the National Geographic Society, as a member of the U.S. Culinary Ambassador Corps, as Sustainability Fellow in Residence at the New England Aquarium, and as Director of the Sustainable Seafood and Health Initiative at the Harvard T.H. Chan School of Public Health. Through these roles he has carried the message that our relationship with seafood is not incidental—it is elemental.
Barton is also a prolific author. His newest title—The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future, co-written with celebrated chef and educator Andrew Zimmern and published in October 2025—offers over 145 thoughtfully crafted recipes alongside an accessible framework for making seafood choices that honour both flavour and the future.
Now based on the coast of Maine, steps from a working waterfront, Barton continues to advocate for what he calls “blue food” — fish, shellfish, marine plants and freshwater species from deep and shallow waters alike — as a pathway to healthier communities, more resilient ecosystems and more meaningful gatherings around the table.
We are delighted to welcome Barton Seaver to our gathering — where legacy meets leisure, where discovery becomes conversation, and where the sea’s bounty is both honoured and enjoyed.