Smokin’

In Barton Seaver’s case, first impressions may be misleading. If you see him dressed in jeans, T-shirt and scruffy shoes, you probably won’t think executive chef. You may think instead backpacker, or, possibly, poet. But dressed in his chef’s garb, Seaver grabs your attention, for despite his youth — he’s just 27 — he is the consummate professional, a very intelligent chef who cares passionately about the ingredients he uses and how he prepares them.

“I believe in using unprocessed foods without additives, and maintaining the original flavors,” he says.