Washington, D.C. native Chef Barton Seaver began his professional career working for popular D.C. restaurants such as Ardeo, Felix and Greenwood. After years of invaluable kitchen experience, Seaver made his way to Hyde Park, New York, where he trained at the renowned Culinary Institute of America. Upon graduating with honors, he immediately took a fellowship position at C.I.A. as a graduate teacher in both the meat and fish classes. Working in this hands-on environment taught Seaver the importance of proper handling and techniques of exceptionally fresh products, all the while giving him direct access to sources of fish through the eastern seaboard ports.
After his tenure at the C.I.A., Seaver's classical training led him to Europe and traveling extensively throughout the Iberian Peninsula and Africa where he participated in old world traditions of farming and harvesting from the sea.
Recently awarded two and a half stars by Washington Post food critic Tom Sietsema, Hook allows Chef Seaver's dedication to the use of sustainable seafood to flourish. As one of the cause's biggest advocates, Chef Seaver looks to his restaurant to serve as an educational arm and influence in the commmunity as a 100% sustainable, fish focused restaurant. The most sought after item on the menu are the fresh crudos.
Seaver is also a certified sommelier through the Sommelier Society of America and is continuing studies with Wine and Spirits Educational Trust in London. Additionally, he is also active in the Slow Food movement, and recently cooked at the bi-annual Slow Food Terra Madre conference in Italy.