Barton Seaver

Culinary Visionary 
& Sustainable Seafood Advocate

Barton Seaver is a globally recognized leader at the intersection of culinary innovation, sustainability, and public health. From his early days as an award-winning chef in Washington, DC, to his current work shaping the future of food systems, Barton has consistently reimagined the role of seafood on our plates and in our lives.

As executive chef at acclaimed restaurants like Hook, he pioneered a new model for sustainable dining, featuring nearly 100 different seafood species in a single year. His efforts earned national acclaim, including being named Esquire’s Chef of the Year in 2009, and set a standard for how culinary excellence and environmental responsibility can go hand in hand.

Stepping beyond the kitchen, Barton expanded his impact on a global scale. As a National Geographic Explorer, U.S. Culinary Ambassador, Sustainability Fellow at the New England Aquarium, and Director of the Sustainable Seafood and Health Initiative at Harvard, he brought a chef’s perspective to the world’s most pressing environmental and health challenges. These roles deepened his belief in seafood not just as a meal, but as a medium for change.

Today, his work has evolved into something broader: Seafood That Matters. While the seafood industry still faces challenges, Barton’s focus is now on the many producers, practices, and innovations that are getting it right. He sees seafood as a powerful lever—for addressing climate change, supporting women’s economic empowerment, improving brain health, and building more resilient food systems.

Central to Barton’s philosophy is the idea that the health of our oceans is inseparable from human wellbeing. Every choice we make at the dinner table, he argues, has the potential to shape a healthier, more sustainable world. Through consulting, speaking, and education—including the founding of the Seafood Literacy program—he continues to advocate for a future where food is both nourishment and a tool for transformation.

Now based in coastal Maine, just steps from a working waterfront, Barton remains deeply connected to the ocean that has long inspired his work. Whether in a classroom, a conference hall, or a kitchen, he reminds us that seafood is more than just a culinary delight—it’s a catalyst for restoring balance between people, planet, and plate.