He is 28, but his culinary resume reads like a seasoned 40-something. A former chef-owner of Hook DC restaurant in Washington DC, Barton has a major spread in the June '08 issue of Oprah Magazine, and has been honored by the Seafood Choices Alliance and The Blue Ocean Institute for his commitment to preserving the world's seas. "Barton is part of a new 'rock star' generation of hip young chefs who don't just see food as an eating experience but as a philosophy of relationships that ends in a kind of communion with the land, sea and seasonal life cycles that come to climax on the plate and palate," said Carl Safina, the institute's president.  For more information on Barton Seaver, visit his website: www.bartonseaver.org. 

To try his recipe:  Barramundi with Sweet Corn Risotto and Onion Basil Salsa, click here.