Barton Seaver
Barton Seaver (born April 12, 1979) is an author, speaker and chef. He works and resides in the state of Maine.
Seaver grew up in Washington, D.C. and attended St. Albans School. He graduated with honors from The Culinary Institute of America in Hyde Park, New York, in 2001 and taught meat and fish classes on a fellowship post under the guidance of chef Corky Clark. He worked in restaurants in Chicago and New York, and then traveled abroad to southern Spain and Morocco, where he worked with local villagers on fishing boats and in small family-run hotel restaurants.
In 2005, Seaver returned to Washington, D.C., and worked with chef José Andrés at the restaurant Jaleo. Seaver became executive chef of Café Saint-Ex and later its sister restaurant, Bar Pilar. He was chef-owner of the sustainable seafood restaurant Hook in Georgetown in 2007. Over the course of one year, Hook served 78 species of seafood. In addition, Seaver helped launch the casual seafood eatery Tackle Box. Seaver left Hook in 2008. He became chef of a new restaurant in the Glover Park neighborhood called Blue Ridge in 2009. His work at Blue Ridge led John Mariani of Esquire Magazine to name Seaver the 2009 Chef of the Year. The designation polarized restaurant critics. Seaver left Blue Ridge in early 2010 to work on other projects. His plans for a 6,700-square-foot (620 m2) combination sustainable seafood market and restaurant in Logan Circle to be called Diamond District Seafood Company were put on hold indefinitely in 2010 due to problems with the location. In 2012, Seaver was named by Secretary of State Hillary Clinton to the United States Culinary Ambassador Corp.
Seaver shifted his focus away from the restaurant business and toward promoting sustainability, wellness, and community as they relate to food. He sat on the board of the hunger-fighting organization D.C. Central Kitchen until 2013 and was a fellow with the Blue Ocean Institute. He also has collaborations with the School Nutrition Association and Future of Fish. Seaver received a Seafood Champion Award from Seafood Choices Alliance in 2008. He is a member of the board of L.A. Kitchen
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