
Barton Seaver Speaking Fee: $10,000 to $20,000

Speaking Fee:
$10,000 to $20,000
Travels From:
PWM
Travels From:
PWM
Primary Topic Category:
Chefs / Culinary / Food & WIne
Primary Topic Category:
Chefs / Culinary / Food & WIne
Secondary Topic Category:
Environment
Secondary Topic Category:
Environment
Barton Seaver Speaker Profile: At A Glance
Barton Seaver is a chef, author, and leading voice in sustainable seafood and ocean conservation. A former National Geographic Fellow, he has worked to bridge the gap between environmental responsibility and everyday dining. He has authored several books, including For Cod and Country, and has been a key advocate for sustainable food systems. Seaver’s expertise has been featured in major media outlets, and he has advised organizations ranging from the U.S. State Department to top culinary institutions. Through his writing, speaking, and consulting, he continues to inspire a more sustainable approach to food and the environment.
Barton Seaver's journey into the culinary world began in his hometown of Washington, D.C., where he developed a passion for food and community. He honed his skills at the Culinary Institute of America, graduating in 2001 with honors. Afterward, he embarked on a fellowship, teaching meat and fish classes under the guidance of chef Corky Clark.
His culinary career flourished in Washington, D.C., where he led several acclaimed seafood restaurants. His innovative approach to sustainable seafood earned him recognition, including being named Esquire Magazine's Chef of the Year in 2009.
A pivotal moment in Seaver's career was his collaboration with the National Geographic Society. This partnership allowed him to travel globally, deepening his understanding of the intricate relationship between human consumption and ocean health. These experiences inspired him to transition from restaurant kitchens to broader advocacy for sustainable food systems.
As an author, Seaver has penned several influential books, including the best-selling For Cod and Country. His writings emphasize the importance of mindful seafood consumption and the mutual relationship between consumers and the sea.
Currently residing in Maine, Seaver continues to champion sustainability. He collaborates with institutions like the New England Aquarium and the Harvard T.H. Chan School of Public Health, aiming to restore our relationship with the ocean, the land, and with each other—through dinner.