Arturo McLeod has spent the better part of his life and his entire career in search of the perfect steak. Notching over 35 years working in steakhouses has done nothing to slow his passionate pursuit to "refine" dining. If anything, it has continued to raise the bar for the standard of excellence he sets for himself and his staff.
As executive chef and partner in Benjamin Steakhouse, McLeod oversees the preparation of every dish, literally from the ground up. He painstakingly inspects all fruit and vegetables, many locally grown, and if not up to par, soundly rejects them. He uses the words "perfect" and "cooked properly" often and means to achieve both. To this end, he can trace the source of everything entering his kitchen, and if it isn't traceable, he isn't using it. An emphasis on sustainability is also top of mind, and he incorporates organic food and monitors vendors carefully.
At Benjamin, however, patrons come for the beef, and McLeod's skill in preparing the most succulent and flavorful steak is unmatched. McLeod hand-selects only the best USDA prime beef, and every cut is carefully dry-aged in McLeod’s specially handcrafted aging box to a precise temperature and humidity level for a minimum of 28 days. Upon order, McLeod grills his steaks to absolute perfection arriving tableside sizzling on a piping hot plate.
McLeod began his steakhouse career at Gage and Tollner, a Brooklyn institution for 125 years. However, it was at the famed Peter Luger's steakhouse (est. 1887) in Brooklyn where McLeod spent two decades perfecting his unique grilling technique, steadily becoming the foremost steakhouse chef in the country.
In 2006, McLeod left Peter Luger to open Benjamin Steakhouse with fellow Luger alumni Benjamin Prelvukaj.