Sedrick Crawley didn’t just fall into pizza—he rose with it.

He’s the fire, the finesse, and the flavor behind Black Sicilian Pizza Company, a chef-led pizza movement built on bold dough, street-rooted culture, and relentless hustle. Sedrick’s journey started in the back kitchens of D.C., where the ovens were hot, the pressure was real, and dreams were shaped between double shifts and late-night prep lists.

Graduating from L'Academie de Cuisine, Sedrick earned his culinary stripes in elite kitchens like The Blue Duck Tavern and The Park Hyatt Washington—but he always knew his calling was deeper than fine dining. It was in the blistered crusts, the slow rise of fermented dough, and the magic of turning a handful of raw ingredients into a full-blown experience

When he met mentors like Tony Gemignani, Enzo Coccia, and Leo Spizzirri, the pizza game changed forever. They taught him that pizza isn’t just a recipe—it’s a discipline, a heritage, and a fight for flavor. And Sedrick? He took notes, broke rules, and built something nobody saw coming.

Now, with over 5 years in the game, Sedrick is a pizzaiolo, certified pro, and trusted consultant for brands like Blaze Pizza, Wise Guys, and Paisano’s. His mission? To bring black excellence, flavor innovation, and chef-crafted pizza to the streets, the screens, and the dough-loving masses.

Every slice from BSPC is more than food—it’s a statement.
Every bag of The MIX is a tool for creation, culture, and community.
And his upcoming book, 25 Kilos: The Legacy of Five Families and the Rise of Black Sicilian, is the untold story of rising from the bottom with nothing but passion, pressure, and pizza flour.

Sedrick Crawley isn’t just tossing dough—he’s shaping a revolution.

And trust—this crust hits different.