McLeod-Arturo

Arturo McLeod

Biography

Executive Chef Arturo McLeod has spent over 35 years working in steakhouses; twenty of those years were spent at the famous Peter Luger in Brooklyn. After immigrating to New York at the humble age of 13, Chef Arturo’s journey in the restaurant business started at the late Gage and Tollner, a Brooklyn steak institution since 1879. It was at the Peter Luger, however, where Arturo spent the majority of his career perfecting his unique grilling techniques to become one of the foremost steakhouse chefs in the country.

After many years, Arturo decided to leave Peter... READ MORE

Executive Chef Arturo McLeod has spent over 35 years working in steakhouses; twenty of those years were spent at the famous Peter Luger in Brooklyn. After immigrating to New York at the humble age of 13, Chef Arturo’s journey in the restaurant business started at the late Gage and Tollner, a Brooklyn steak institution since 1879. It was at the Peter Luger, however, where Arturo spent the majority of his career perfecting his unique grilling techniques to become one of the foremost steakhouse chefs in the country.

After many years, Arturo decided to leave Peter Luger to open a new steakhouse with fellow Luger alumni Benjamin Prelvukaj. The result of this partnership is the opening of Benjamin Steak House in 2006 on the non-descript East 41st Street in Manhattan, in the century old Chemist Club building, just one block from Grand Central Terminal. Ten years later, Benjamin Steakhouse is the number one Steakhouse in Manhattan and second to only Luger’s in all of New York City according to Zagat’s Top 50 Restaurants.

Chef McLeod prepares an amazing array of dishes sure to delight gourmands everywhere. The main draw is the steaks, and McLeod is a master at cooking juicy cuts of meat. Only the best USDA prime beef is used, and every cut is carefully dry-aged in McLeod’s specially handcrafted aging box, to the precise temperature and humidity level, for a minimum of 28 days. In addition to serving the finest quality beef, McLeod cooks his steaks to absolute perfection so that they arrive tableside sizzling on a piping hot plate.

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