Barton Seaver has been at the helm of some of Washington, DC’s most acclaimed restaurants. After Hook, he opened Blue Ridge restaurant, where he was named as Esquire’s 2009 Chef of the Year. His focus now is on larger issues of ocean sustainability as it relates to eating. He was recently named a Fellow with the Blue Ocean Institute, to help link the environmental community with real-life, delicious applications of an eco-friendly ethic. Barton is an appointed member of the Mayor's Council on Nutrition in Washington, DC, where he is helping to craft a wellness policy for District residents.