Barton Seaver — SPARQNOW

At-a-Glance

Honored by Esquire magazine as Chef of the Year in 2009.
Serves as a Fellow at National Geographic Society since 2009.
Authored "The Blue Food Cookbook."
Served as Director of the Sustainable Seafood and Health Initiative at Harvard T.H. Chan School of Public Health.
Named a Seafood Champion by the Seafood Choices Alliance in 2008.
Graduated with honors from The Culinary Institute of America in 2001.
Served on the boards of D.C. Central Kitchen and L.A. Kitchen.

Biography

Barton Seaver, born April 12, 1979, grew up in Washington, D.C. He graduated with honors from The Culinary Institute of America in 2001.

After working in restaurants in Chicago and New York, he traveled to southern Spain and Morocco, where he worked with local villagers on fishing boats. Returning to Washington, D.C.

in 2005, he worked with chef José Andrés and became executive chef of Café Saint-Ex and later its sister restaurant, Bar Pilar.