Barton Seaver is a chef who has dedicated his career to restoring the relationship we have with our ocean. It is his belief that the choices we are making for dinner are directly impacting the ocean and its fragile ecosystems. Seaver has manned the helm of some of Washington, D.C.’s most acclaimed restaurants. In doing so, he brought the idea of sustainable seafood to the nation’s capitol while earning Esquire magazine’s 2009 “Chef of the Year” status. A graduate of the Culinary Institute of America, Seaver has cooked in cities all over America and the world. While sustainability has largely been assigned to seafood and agriculture, Barton’s work expands far beyond the dining table to encompass socio-economic and cultural issues. Locally, he pursues solutions to these problems through D.C. Central Kitchen, an organization fighting hunger not with food, but with personal empowerment, job training, and life skills.