Graza

Q: How do you describe yourself?

D: I am an East Coaster in the West Coast, Jersey to New York to La pipeline. I am a stylist and designer. I always feel weird saying that, so sometimes I prefer to consider myself a trend forecaster or certified tastemaker. 

Q: Finish this sentence, cooking for me is...

D: An art of its own that I not mastered but aspire to ;-)

Q: If you had to pick one in New York and one in Los Angeles––what are your favorite restaurants, and do you have a go-to order?

D: Starting with NY I'd say Cafe Mogador is the place I always crave when I come back. I used to walk there with my best friend Alana when we both lived on 5th street. I love the spicy carrots and the Mezze plate. I need a buffet of options on the table. 

In LA, All-Time in Silverlake is the most beautiful experience and best wine by the glass (on a white wine kick. Orange is sour). I am obsessed with the Big Salad and the Japanese sweet potatoes and the halibut. I can't pick one, sorry. Just mix it all together-it's deliciousness. 

Q: Do you have any favorite grocery store finds or obsessions at the moment?

D: I walk to the Melrose Place farmers' market every Sunday and love to get the local honey there. Having local honey in my pantry has changed my view on drinking tea/taking supplements from my acupuncturists/swallowing those disgusting Lysospheric Vitamin C packs for immunity. I now (almost) look forward to all three of these things.

Q: Food sometimes makes a surprise appearance in your shoots––from a Sandy Liang resort wear onigiri accessory to strawberries on the beach with Devon Lee Carlson for Frankies Bikinis. How do those small styling details come to life, and where and who do you look to for inspiration?

D: I like to imagine every subject in a shoot or show (or whatever it may be) as a character/fantasy. I love to dream about what she eats, where she shops, how she walks, what her morning routine is, etc. Food and fashion are having such a fascinating crossover right now in pop-culture. Young people identify themselves through the drinks they drink, restaurants they go to, just like the objects they purchase and collect. 

Q: If you were a food stylist for the day, what dish or dishes would you style and shoot?

D: I would love to prop style some pastries and cakes: Think Marie Antoinette style...massive glutinous display of every cake and sweet treat imaginable in delicious organized chaos. 

Q: What are your favorite foods to have after a never ending day on set?

D: My friends lol at me because I am so obsessed with Monty's Good Burger in LA, the vegan burgers are my everything. I imagine it's what a crabby patty might taste like. 

Q: Do you think you're more Sizzle or more Drizzle? 

D: I would say I'm more Sizzle because I love drawing a smiley face with the nozzle on my pan. 

Q: You recently became the head of design for MadHappy. What projects have you been most proud of so far?e

D: My first full assortment with Madhappy will be released in Summer 25', but there are a few things in between: I have been challenged in my new position to communicate my vision through new mediums like footwear, fragrance, etc. It is exhilarating as an artist to find how to bring out your personal voice through unexplored outlets. 

Q: Are there any words, mottos, or philosophies you live by?

D: My friends and I have a shared notes called "Stamp of Deliciousness" about the best dishes from all the restaurants we try. Not every restaurant gets a stamp, but when a dish speaks to us in a multi-sensory experience we add it to the list. When it happens, we all look at each other and go "OH, this is deliciousness."

Q: What is on the horizon for you?

D: Now that I am on my LA vibe I am really enjoying the idea of making a home for myself. In New York I was like afraid to look under my couch, but I am finally feeling safe to just relax and curate a space that makes me feel inspired and at ease after work.