Barton Seaver ‘01

Chef, Author, Sustainable Seafood Expert, Seafood that Matters

Barton Seaver ‘01 is a Maine-based chef, author, and sustainability advocate whose work bridges culinary innovation, ocean conservation, and public health. A National Geographic Explorer and U.S. Culinary Ambassador, he earned acclaim for his eco-conscious restaurant, Hook, in Washington, D.C. Seaver leads the “Seafood That Matters” movement, promoting seafood as a solution for climate resilience, nutrition, and economic equity. As a strategic advisor to the Brain Health Initiative and co-instructor of a Harvard course on neuronutrition, he explores the link between diet and cognitive health. Seaver continues to inspire change through education, advocacy, and deep engagement with coastal communities. (South Freeport, ME) @bartonseaver | For Cod and Country