Fabio Pezzini

Fabio Pezzini

Tell us about how you got into hospitality?

My mother opened a bar when I was 6 and I served my first coffee aged 7! Then at 14 I spent my first summer season as runner in pizzeria to pay my first stereo (which of course I still have in my own room in Verona!) I started hospitality school and then internships where I worked the summers in Verona at various restaurants.

What makes JOIA special?

The service, location, food and excellent interior design makes JOIA special – not forgetting the incredible rooftop which I can’t wait to open when the sunshine and good weather returns!

To you, what is great service?

Anticipating the guests needs before them.


What is something you wish you’d been told at the beginning of your career?

It’s hard work that requires commitment but you are guaranteed to be fulfilled!

Where do you like to go in London in your time off?

There are so many beautiful spots in London and my top favourite spots include Dukes Bar, Kwant, Amazonico and Quaglino’s.

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JOIA Behind the Pass x Masaki Sugisaki

On Thursday May 30th, Henrique Sá Pessoa & the JOIA team welcome Masaki Sugisaki, Executive Chef at Dinings SW3 in Chelsea as our 1st guest in the JOIA Behind the Pass series of chef collaborations where Henrique collaborates with internationally acclaimed guest chefs, crafting a unique menu available for one night only for £120pp.