Barton Seaver is a chef, author, and speaker known for his work promoting sustainable seafood and responsible fishing practices. He was born on October 22, 1979 in Washington, D.C., and grew up in a family with a long tradition of fishing and boating.
Seaver received a Bachelor of Arts degree in Environmental Science and Policy from Duke University, and later went on to study at the Culinary Institute of America. He worked as a chef in several renowned restaurants, including the acclaimed seafood restaurant Hook in Washington, D.C.
In 2008, Seaver was named a "Champion of the Sea" by the National Oceanic and Atmospheric Administration (NOAA) for his work in promoting sustainable seafood practices and reducing overfishing. He has since become a leading voice in the sustainable seafood movement, and has been recognized for his contributions by organizations such as the James Beard Foundation and the Monterey Bay Aquarium.
Seaver has written several books on the subject of sustainable seafood, including "American Seafood: Heritage, Culture & Cookery from Sea to Table" and "For Cod and Country: Simple, Delicious, Sustainable Cooking." He has also been a speaker and advocate for sustainable seafood practices, traveling the world to raise awareness about the importance of responsible fishing practices and the dangers of overfishing.
In addition to his work promoting sustainable seafood, Seaver has also been active in promoting healthy and sustainable food practices more broadly. He is a consultant to food and beverage companies, and is a board member of the Wholesome Wave Foundation, which works to make fresh, locally-grown food more affordable and accessible to people in underserved communities.
Barton Seaver continues to be a leading voice in the sustainable seafood movement, and his work has helped to raise awareness about the importance of responsible fishing practices and the dangers of overfishing.