Chairman and CEO
Sargento Foods | Plymouth
Louie Gentine worked his way up in the family business, from washing trucks and working on the production lines to now serving as CEO and chairman of Sargento Foods, a $1.8 billion company with more than 2,500 employees. He represents the third generation of family ownership and leadership of the Plymouth-based cheese maker. Prior to becoming CEO in 2013, he led all three Sargento business units: retail, ingredients and food service. He is a board member of the International Dairy Foods Association, the Consumer Brands Association, Lakeside Foods, Wisconsin Manufacturers & Commerce and Road America. He is also president of the Society of St. Vincent de Paul store in Plymouth.
Education: Bachelor’s, University of Notre Dame; MBA, Loyola University
Your secret talent: “I make a fantastic grilled cheese sandwich.”
What would you like to change about Wisconsin: “I would bring more affordable housing to Wisconsin for individuals and families to begin building equity for themselves.”
Traits you seek for new hires: “Empathy, ability to listen, inquisitiveness, humility and communication skills.”
First and most recent concert: “First concert was Steve Miller Band and the most recent was U2 at the Sphere in Las Vegas.”
2022 Wisconsin 275 Profile
Manufacturing | Food & Beverage
CEO
Sargento Foods Inc. | Plymouth
Louie Gentine is the third-generation family owner and leader of Plymouth-based cheese maker Sargento Foods. A $1.4 billion company with over 2,000 employees, Sargento is one of the largest cheese suppliers in the U.S. Having worked in the family business during high school and college, Gentine got his professional start working as a commercial lender. He later returned to Sargento in 2000, went on to hold leadership roles in marketing, production and procurement, and was named chief executive officer in 2013. Earlier this year, Sargento announced plans to acquire Baker Cheese Factory, a family-owned company best known for its string cheese.
Education: Bachelor’s, University of Notre Dame; MBA, Loyola University Chicago
What was your first job, and what did you learn from it?
“Truck washer at Sargento Foods. (I learned the) importance of hard work and what ‘elbow grease’ means, given that I had to wax the tractors.”
What piece of advice has had the most significant impact on your career?
“Best piece of advise that I have received came form my parents and that is to be respectful and be humble.”
What are some of your favorite destinations/places to visit?
“I love hiking and downhill skiing so I love to travel to Colorado with family and friend.”
What would people be surprised to learn about you (fun fact)?
“I have climbed/hiked 30 of the 58 14ers in Colorado (mountain peaks over 14,000 feet) and the highest in the lower 48 states, Mt. Whitney in California.”
What is one book you think everyone should read and why?
“‘Goodnight Moon’—best book to read to your children before bedtime!”
What’s your hobby/passion?
“I love doing pretty much anything outside. I enjoy running, biking, hiking, golfing, hunting, snowshoeing and down-hill skiing, but one of my favorite things to do is use my tractor around my property to create food plots for the wildlife.”
If you could take a one-year sabbatical, what would you do?
“I would be a farmer so that I could gain an even greater appreciation for the hard work these families do each and every day to put supply food to the world.”
What advice would you give to a young professional?
“Three things: Be Respectful, Be Humble and Be Inquisitive.”
Is there a nonprofit cause that has special meaning to you?
“Juvenile Diabetes Research Foundation. My son Jack was diagnosed when he was 14 years old. My wife, Paula, and I had been supporters of JDRF before then, but for obvious reasons we have not only learned more about this great organization but have seen first-hand how JDRF has helped my son manage diabetes along with the progress they are making to finding a cure.”
What is the biggest risk you have ever taken?
“I jumped out of an airplane.”
