Robbie Arnold-Starr

Los Angeles

Butcher, Farm-to-table


Specialities

Butcher, Farm-to-table, Sous-vide meats

About Robbie Arnold-Starr

Robbie Arnold-Starr is executive chef of Belcampo Meat Co., a butcher shop and restaurant located in downtown Los Angeles’ trendy Grand Central Market. Belcampo raises, processes, and butchers their meats, paying special attention to healthy, humane, and sustainable practices. At Belcampo, Chef Robbie is all about what’s fresh and available. He isn’t afraid to serve unconventional ingredients, like pig’s blood and offal. And it’s served him well; within a week of opening, customers had flooded Chowhound’s feature on Belcampo’s burger with comments of praise, calling Robbie’s creation ‘awesome,’ ‘elemental,’ and ‘ideal.’

Robbie always knew he wanted to be a chef, so at 13 his mom got him a job at a restaurant. He worked through the ranks during high school. He gained experience working at several central California coast restaurants before finding a Sous Chef position at Belcampo’s Marin location. With their expansion, Chef Robbie earned himself his own location, and with it, quite a following.


Interview with Chef Robbie Arnold-Starr



Robbie Arnold-Starr's Video Tutorials

Sous-Vide Brisket

Robbie Arnold-Starr
Intermediate

Sous-vide brisket is tender, juicy, and perfect for a holiday meal.

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How to Make Homemade Lamb and Beef Bacon

Robbie Arnold-Starr
Advanced

These homemade lamb and beef bacons spend several hours in a wood smoker resulting in rich, smokey flavors.

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How to Prepare the Perfect Steak

Robbie Arnold-Starr
Intermediate

Mastering this kitchen staple is all about the details of the cooking process.

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How to Sous-Vide

Robbie Arnold-Starr
Intermediate

"A lot of the intimidation is just in the name "sous-vide," but we are in total control of these tools when we use them in the kitchen."

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