Sam  Baxter at Connie and Ted's Seafood

Bio

Chef Sam Baxter, a native Angeleno, began his career with Chef Michael Cimarusti at Water Grill after graduating from Le Cordon Bleu Cooking School in Pasadena. He tapped Baxter to join him as part of the opening crew of Providence in 2005. Ever since, he quickly worked his way up the ranks to Chef de Cuisine at the venerable Los Angeles restaurant. His passion for and knowledge of seafood is evident in his deft and nuanced style of cooking.

My Restaurants

From My Menu

Chef Dave Danhi reviews Steamers at Connie and Ted's Seafood
$$$ | Seafood, | Modern, | Traditional, | American
West Hollywood
1 Review
"Putting aside that it is hard to find soft shell clams anywhere on this coast, these are simply amazing. A few chili flakes in the broth and plenty of garlic, these are cooked perfectly. Be sure to order the bread as you will have extra broth for dipping. Bon app├ętit!"
Chef Bruce Kalman reviews Lobster roll at Connie and Ted's Seafood
$$$ | Seafood, | Modern, | Traditional, | American
West Hollywood
1 Review
"The lobster roll here is simple, fresh and has vibrant flavors. It reminds me of growing up on the East Coast."