FOUNDER TO THE PROFILE
Leandro Gentini
World's First International Meat Sommelier, Founder of International Meat Sommelier Association, International Meat Sommelier Association
About
Leandro "Lean" Gentini stands as the world's first International Meat Sommelier, a distinction that encapsulates both deep expertise and a transformative vision for how meat is understood globally. Born and raised in Argentina — a nation where beef is woven into the cultural fabric — he spent over a decade in corporate roles across marketing, finance, supply chain, and commercial functions at Argentina's largest branded food company before redirecting his career toward his true calling.
In 2019, Lean enrolled in Buenos Aires University's Institute of Meat Sciences and Trades, completing an intensive 200-hour program in sensory analysis, anatomy theory, and culinary practice. Driven by a fascination with Japanese Wagyu, he subsequently relocated his family to Japan for five years, immersing himself in every dimension of premium beef production, evaluation, and culture. During this period, he attended the Wagyu Olympics, judged the World Steak Challenge, and brokered a landmark collaboration agreement between the Japan National Meat Academy and the Argentine Meat Sommelier Association.
Lean is the founder of IMeatSA (International Meat Sommelier Association), a global platform uniting meat professionals to champion education, craftsmanship, and sustainable sourcing. He has served as Steak Ambassador for the 101 Best Steakhouses Ranking Organization and delivered keynote addresses at prestigious institutions, including Munster Technological University in Ireland. He has also been honored as an ambassador at the World Meat Championship and appointed to the advisory board of The Beef Advocate.
Now based in Southern California, Lean collaborates with restaurants, hospitality groups, and food organizations worldwide. He engages an audience of 30,000+ Instagram followers and is currently authoring a book on global meat culture and Japanese Wagyu. His career exemplifies how passion, cross-cultural curiosity, and professional rigor can forge an entirely new field of expertise.
Key Areas Of Focus
- 01. Meat Sommelier
- 02. Wagyu
- 03. Sensory Analysis
- 04. Meat Education
- 05. Sustainable Sourcing
- 06. Hospitality
- 07. International Speaking
- 08. Food Industry
- 09. Butchery
- 10. Culinary Arts
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