[1][2] He graduated with honors from The Culinary Institute of America in Hyde Park, New York, in 2001 and taught meat and fish classes on a fellowship post under the guidance of chef Corky Clark.
[13] His work at Blue Ridge led John Mariani of Esquire Magazine to name Seaver the 2009 Chef of the Year.
[19] Seaver shifted his focus away from the restaurant business and toward promoting sustainability, wellness, and community as they relate to food.
[20] He sat on the board of the hunger-fighting organization D.C. Central Kitchen until 2013 and was a fellow with the Blue Ocean Institute.
[29] Seaver has written opinion pieces for Seafood Business News, Treehugger, Stop Smiling magazine and StarChefs.com.
[30] His first book, For Cod and Country: Simple, Delicious, Sustainable Cooking (Sterling Epicure, 2011) is a cookbook of seasonal, environmentally responsible seafood and vegetable recipes.
[32] It was nominated by the International Association of Culinary Professionals in 2014 in the "Food Matters" category as a finalist in their prestigious annual cookbook awards.
[37] In 2010, Seaver delivered a TED Talk on sustainable seafood aboard the National Geographic Endeavour as part of a conference-at-sea conceived by TED Prize winner and Mission Blue founder Dr. Sylvia Earle as part of the Mission Blue Voyage.
[40][41] In addition to his web-series with National Geographic titled Cook-Wise,[42] Seaver has also hosted and appeared on a number of other television programs.