Barton is on a mission to restore our relationships with the ocean, the land and with each other—through dinner. A graduate of the Culinary Institute of America and executive chef at some of the most celebrated restaurants in his native Washington, D.C., Barton is known for his devotion to quality, culinary innovation and sustainability. These attributes earned him Esquire's Chef of the Year title in 2009. Barton is also the author of For Cod And Country (Sterling Epicure, 2011), a book of delicious, healthful and planet-friendly seafood and vegetable recipes.
- Chef/author/National Geographic Fellow
- Washington, D.C.