Barton Seaver is on a mission to restore our relationship with the ocean, the land, and each other—through dinner. He has translated his illustrious career as a chef to become one of the world’s leading experts and educators in the area of sustainable seafood innovations.
Barton currently serves as the director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment at Harvard. He began his career as an executive chef in Washington, D.C. He opened seven restaurants which won awards for both their cuisine and environmentally-friendly business practices. In 2012, Barton was named to the United States Culinary Ambassador Corp. He has also served as senior advisor in sustainable innovations at the University of New England and as a sustainability fellow at the New England Aquarium.
Barton has written 8 books and founded Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.
He lives in coastal Maine, just a stone’s throw away from a working waterfront, with his wife and two sons.
