Diandra Massian loved helping her mom roll salami and prosciutto for the antipasto, all in anticipation of company.
Those mornings and afternoons in her childhood kitchen were the first lessons in presentation, hospitality and the joy of feeding people — even if she didn’t know she’d someday make a career out of it.
She later embarked on a path through nearly every corner of hospitality, from waitressing to bartending.
Between shifts, she kept hosting.
“I love hosting. I just love it. I love bringing people together,” she said. “We were always the type to have parties at our house. I always wanted to have signature drinks for everybody to love, and make sure everybody is fed and happy and full.
“It’s just in me, so I decided to make a business out of it”
Business is booming.
Today, her Style & Graze is a full-service mobile hospitality company serving celebrations from Manhattan to the Hamptons — and everywhere in between.
And now, as the holiday entertaining season hits — from Seven Fishes to New Year’s — Massian is in her busiest stretch of the year. Demand for boards, grazing tables and mobile bar service soars this time of year, making it the perfect moment to catch up with one of Long Island’s fastest-growing event businesses.
How it happened
Massian started slowly, building charcuterie boards and grazing tables, then snapping photos and posting them on Instagram. That was in 2022. Orders trickled in at first.
“Then things just blew up,” she said.
One holiday she’d be packaging two boards for delivery — the following year it was 15. Whether through social media, word of mouth, or a mix of the two, the phone kept ringing and the DMs and emails kept pouring in.
Beyond the board
As demand grew, Massian expanded beyond charcuterie.
She’d already spent more than 15 years bartending, so adding drinks and staffing came naturally. Grazing tables became her visual signature — large-format displays built for weddings, graduations, showers, birthdays, and engagement parties.
She developed packages for everything from small, intimate setups to high-end builds with backdrops, custom décor, and lounge pieces. And she brought on bartending staff to keep up with the event bookings.
Her mobile bar (pictured above) arrived in the summer of 2023. She purchased it at the end of the season but didn’t fully begin using it until 2024.
Since then, it has been one of her most requested offerings.
“When that bar pulls up, I have to say, it just lights up the party,” she said. “Then people want it for their parties.”
And to keep the charcuterie orders moving, most mornings start well before sunrise.
“I wake up at like 5 a.m. and get to work,” she said. “Boards either get delivered like an Edible Arrangement, or people pick them up.”
Of course, for a grazing table, that’s hands on and Massian will head out to set up.
[Pro tip: Don’t pick from the grazing table while it’s being set up.]
Massian even invested in a refrigerated van to support the volume and ensure her products travel safely.
“It’s really gone from charcuterie to more of an events business,” she said.
A business built on joy, memories
Massian grew up in Shirley and now lives in Ridge, building the company while raising three young daughters, ages 5, 3, and almost 2.
She credits her mother for the spark that started it all.
“I love it so much,” she said. “Hospitality is in my blood. And I’m just happy I get to do it every day.”
Follow the journey:
— all photos courtesy of Diandra Massian/Style & Graze
