Barton Seaver is a chef, author, and National Geographic Fellow on a mission to restore our relationship with the ocean, the land, and with each other through dinner.
A graduate of the Culinary Institute of America and executive chef at some of the most celebrated restaurants in his native Washington, D.C., Seaver is known for his devotion to quality, culinary innovation, and sustainability. In 2008, he was honored as a "Seafood Champion" by the Seafood Choices Alliance and as "Rising Culinary Star of the Year" by the Restaurant Association of Metropolitan Washington. He was named Esquire magazine's "Chef of the Year" in 2009.
As a National Geographic fellow, Seaver works on ocean issues with Mission Blue to increase awareness and inspire action. He also works closely with D.C. Central Kitchen, the School Nutrition Association, the Center for Health and the Global Environment at Harvard Medical School, and Future of Fish.
Seaver's insights have been featured in Cooking Light, O: The Oprah Magazine, the Washington Post, Fortune, and Vanity Fair. He has appeared on CNN, NPR's All Things Considered, National Geographic Weekend, and Bloomberg Radio. In 2010, he gave a TED Talk aboard the National Geographic Endeavour.
His first book, For Cod & Country (Sterling Epicure, May 2011) features healthful, planet-friendly recipes. Seaver also hosts both the National Geographic Web series Cook-Wise and the three-part TV series In Search of Food that airs on Ovation in May 2011.
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Books:Where There's Smoke, April 2013
For Cod And Country, May 2011