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First World’s International Meat Sommelier
Wagyu Master
Emprehouse
El argentino reconocido como el primer meat sommelier internacional: vivió 5 años en Japón para especializarse en Wagyu
Su recorrido muestra cómo la especialización en un nicho casi desconocido puede transformarse en una carrera internacional y abrir camino para una nueva generación de profesionales.
Su recorrido muestra cómo la especialización en un nicho casi desconocido puede transformarse en una carrera internacional y abrir camino para una nueva generación de profesionales.
TalentoArgentino
Leandro Gentini es el primer Meat Sommelier internacional. Nació en Buenos Aires, formó parte de la primera camada de egresados de la carrera de Sommelier de Carnes de la UBA en 2019 y después se mudó a Japón para especializarse en wagyu.
Fleish & Co
"Lean Gentini today represents what this profession can be at its best: lived passion, professional depth and the ability to connect cultures. Meat sommeliers like him – and those who teach, research and share knowledge internationally – no longer sell meat behind a counter. They communicate it in a broader context: in lectures, on stages, in courses, excursions and publications."
MTU Cork Ireland
Keynote speaker was Leandro Gentini of the International Meat Sommelier Association. He is a recognised figure in the world of Wagyu, celebrated for his expertise in Wagyu beef and his esteemed role as a meat sommelier.
Originally from Argentina, a country renowned for its rich meat culture, Lean relocated to Japan to master the art of Wagyu, delving into the complexities of this premium beef.
Originally from Argentina, a country renowned for its rich meat culture, Lean relocated to Japan to master the art of Wagyu, delving into the complexities of this premium beef.
Tasting Table
In an interview with Tasting Table, Leandro "Lean" Gentini, known as the world's first International Meat Sommelier, told us, "Side dishes are just as important as the main course, even though they play a supporting role. They complete the experience."
Bloomberg News
Lean interviewed by Bloomber News, for insights on the Wagyu industry. Jennifer Creery conducted an extensive investigation, gathering perspectives from various experts, resulting in an incredibly insightful article that I highly recommend.
Infocampo - Lean Gentini
Especialistas hablan para Infocampo Estudio sobre cómo cambió el concepto de calidad, por qué productores, veterinarios y frigoríficos deben entender cada vez más las expectativas del consumidor y la importancia de comunicar el origen y la historia detrás de cada carne.
Tasting Table
To help explain exactly what you should look for as a steakhouse customer, we sat down with Leandro "Lean" Gentini, known as the world's first International Meat Sommelier.
"Seeing USDA Prime on the menu is certainly a positive sign," Gentini says. "USDA Prime is the highest-quality grade in the United States, and primarily rewards abundant marbling, youthful cattle, and desirable lean color. That makes it an excellent indicator of premium grain-fed beef."
"Seeing USDA Prime on the menu is certainly a positive sign," Gentini says. "USDA Prime is the highest-quality grade in the United States, and primarily rewards abundant marbling, youthful cattle, and desirable lean color. That makes it an excellent indicator of premium grain-fed beef."
Tasting Table
WORLD'S FIRST INTERNATIONAL MEAT SOMMELIER
Argentine-born Leandro "Lean" Gentini is the world's first International Meat Sommelier and a Wagyu Master. After completing more than 200 hours of study at the Buenos Aires University Institute of Meat Sciences and Trades, he spent years in Japan deepening his Wagyu expertise. Lean served as Chief Judge of the World Steak Challenge from 2022–2025 and represents the 101 Best Steakhouses ranking as a Steak Ambassador. Now based in California, he is the founder of IMeatSA and an international advocate for responsible consumption, sustainable sourcing, and excellence in the global meat industry.
Argentine-born Leandro "Lean" Gentini is the world's first International Meat Sommelier and a Wagyu Master. After completing more than 200 hours of study at the Buenos Aires University Institute of Meat Sciences and Trades, he spent years in Japan deepening his Wagyu expertise. Lean served as Chief Judge of the World Steak Challenge from 2022–2025 and represents the 101 Best Steakhouses ranking as a Steak Ambassador. Now based in California, he is the founder of IMeatSA and an international advocate for responsible consumption, sustainable sourcing, and excellence in the global meat industry.
Food Republic
World Meat Competition
Lean Gentini as moderator of expert panel at World Meat Competition in Argentina, Sep. 2026
NHK Japan
Clarin Argentina
Lean Gentini, primer meat sommelier argentino y referente en carne wagyú, adelanta un cambio para el futuro. "Wagyú es tan distinta en ternura, jugosidad y sabor que casi no sería justo competir con el resto. Estamos pensando en sumarlo como categoría propia", cuenta.
Beef Advocate
Lean Gentini, appointed as Board Member of Beef Advocate
World Steak Challenge
Lean Gentini Appointed as Meat Judge in the World Steak Challenge
South Africa Wagyu Congress
Lean Gentini to be the opening speaker at Wagyu Congress in South Africa. October 2026
Reporte Asia
Lean Gentini, el Argentino que aprendio el arte del Wagyu en Japon y ahora es sommelier de carnes a nivel global
Fusion Ireland
Lean Gentini, main speaker at MTU, Ireland
The Press - England
Session two was to explore the Wagyu global outlook, including beef and nutritional insights from Leandro Gentini, as well as discussions on the changing narratives around the British meat industry from Professor David Hughes.
Retail Times, UK
Industry leaders will lay out their vision for the UK and global Wagyu market at Warrendale Wagyu’s 2024 conference
Agriorbit World Wagyu Conference
Notable Men
Leandro Gentini and the Art of Knowing Beef
He grew up where beef is identity, trained where Wagyu is religion, and now leads from Southern California - building the world's first institution devoted entirely to the craft of meat.
He grew up where beef is identity, trained where Wagyu is religion, and now leads from Southern California - building the world's first institution devoted entirely to the craft of meat.
The CorkBA Degree in ‘Sustainable Butchery & Gastronomy’
The Buenos Aires team developed a world’s first Meat Sommelier Programme and both universities now look forward to collaborating, sharing knowledge and expertise to bring those skills to the Irish market.
Keynote speaker was Leandro Gentini of the International Meat Sommelier Association. He is a recognised figure in the world of Wagyu, celebrated for his expertise in Wagyu beef and his esteemed role as a meat sommelier.
Originally from Argentina, a country renowned for its rich meat culture, Lean relocated to Japan to master the art of Wagyu, delving into the complexities of this premium beef.
Keynote speaker was Leandro Gentini of the International Meat Sommelier Association. He is a recognised figure in the world of Wagyu, celebrated for his expertise in Wagyu beef and his esteemed role as a meat sommelier.
Originally from Argentina, a country renowned for its rich meat culture, Lean relocated to Japan to master the art of Wagyu, delving into the complexities of this premium beef.
Amazing Embassy Cooking
Lean Gentini at the Argentine Embassy in Japan
NHK TV program
NHK TV Program “The Masterfully Marbled World of Japanese Wagyu Beef”
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