chef barton seaver
Barton Seaver is an American chef, author, and advocate for sustainable seafood. He has been involved in various initiatives to improve our relationship with food and the ocean.
Working with National Geographic Society, Barton had an opportunity to travel the world. With all his many experiences. As a U.S. Culinary Ambassador and a Sustainability Fellow at the New England Aquarium. Barton is also the Director of the Sustainable Seafood and Health Initiative at Harvard,
Chef Barton Seaver has won many awards including three Rising Culinary Star awards, two Best New Restaurant awards. Barton was also named Esquire’s Chef of the Year in 2009.
Chef Barton Seaver is one of the world’s leading sustainable seafood experts and educators who is working to make a difference.
Chef Barton Seaver is the author of multiple cookbooks which includes:
- The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future
- For Cod and Country: Focuses on sustainable seafood recipes.
- Where There’s Smoke: A guide to sustainable grilling.
- American Seafood: A comprehensive reference on American seafood.
He also contributes to National Geographic and has hosted a web series called Cook-Wise along with many other appearances. Barton’s consulting and educational experience includes the founding of the Seafood Literacy program.
Chef Barton believes seafood is a way for restoring balance between people, planet, and plate.
The SEASTAINABLE team first saw Chef Barton Seaver in Maine, 2015. He spoke to the ICCA; International Corporate Chefs Association. His talk was about sustainability and the issues that oceans and fishing communities are facing.
Chef Barton also talked about many good solutions with aquaculture.
