Chef William Joo brings a personal vision of Neapolitan pizza infused with Japanese precision and Californian technique. As the founder of Pizzeria Sei in Los Angeles, since 2022 he has earned international acclaim, including the Pizza Maker of the Year 2025 award from 50 Top Pizza.
Born in South Korea and raised in the United States, William Joo’s culinary path didn’t begin in a traditional cooking school. He entered the world of fine dining through apprenticeships and formative positions in acclaimed Los Angeles restaurants such as Providence (Chef Michael Cimarusti), Angelini Osteria (Chef Gino Angelini), Pizzana, and Ronan. These experiences shaped his technical precision and exposed him to the evolving culture of contemporary Neapolitan-style pizza.
The turning point came in 2022, when Joo and his wife Jennifer So opened Pizzeria Sei in the Pico-Robertson neighborhood of Los Angeles. The name “Sei”—meaning “six” in Italian—refers both to the number of slices in each pizza and to the legendary Tokyo pizzeria Seirinkan, one of Joo’s primary inspirations.
On a personal note, Joo recalls the humble beginnings of his pizza journey: “In the beginning, some days I was embarrassed to even serve,” he admitted, referring to his early days experimenting with the wood-fired oven.
His culinary philosophy treats pizza as a fine-dining dish where every component—dough, toppings, bake—must be balanced with precision. For Joo, simplicity is the path to showcasing excellence: San Marzano tomatoes, fresh fior di latte, and olive oil become expressions of craftsmanship rather than routine ingredients.
In 2025, Joo’s work was recognized globally: Pizzeria Sei entered The Best Pizza Selection 2025 at position 44, and he was named Pizza Maker of the Year by 50 Top Pizza World.
Joo’s impact lies in redefining what global pizza can be: a dialogue between Naples, Tokyo, and Los Angeles—blending cultures while preserving authenticity. Through his “omakase-style” pizza tastings and educational workshops, he continues to share his craft and vision for the future of pizza as an international culinary art.
