Diamond St Louis Bartender Spotlight: Joe Lutfiyya

Diamond Cabaret St. Louis

We recently sat down with Joe Lutfiyya, one of the original faces behind the bar at Diamond Cabaret St. Louis. Joe has been with us since 1995, back when East St. Louis nightlife was loud, raw, and packed wall to wall, with neon lights, booming bass, and legendary late nights. Thirty years later, Joe is still setting the tone behind the bar. We wanted to hear his thoughts on the industry, the evolution of nightlife, and what keeps him going after three decades.

 Where are you originally from, and what first brought you into the hospitality world?
I was born and raised in St. Louis, but my hospitality roots started early. I spent summers working in my uncle’s diner in Kenosha, Wisconsin, doing everything from washing dishes to short-order cooking. It taught me work ethic, humility, and how a place really runs.

You’ve been bartending for about 30 years. How did you get your start behind the bar?
I started bartending at a downtown St. Louis nightclub and also worked at TGI Fridays in the suburbs. That mix was perfect. High-volume nightlife paired with flair bartending taught me speed, showmanship, and how to handle any kind of crowd.

What separates a good bartender from a great one?
A good bartender gets drinks out fast. A great bartender makes people want to stay. It’s about creating an experience that makes guests feel comfortable enough to keep hanging out and come back again.

How did you end up working at Diamond Cabaret, and what’s kept you here all these years?
One of the bartenders I worked with used to come into my bar, and we became friends. He kept telling me I needed to come work with him. When I started, the schedule worked perfectly. It let me travel and go to school. Now it gives me daytime hours to spend with my family, which is huge.

What’s the biggest seller behind your bar?
St. Louis is still a beer town, but vodka club sodas are big with the more health-conscious crowd. I also get a lot of compliments on my Manhattans, and yeah, I agree, they’re solid.

What changes have you seen in drinking trends over the years?
When I started in the mid-90s, it was mostly beer and simple liquor drinks. Today, guests really know cocktail culture. I’m making Old Fashioneds, martinis, and classic cocktails every night, often for entire groups. It’s fun seeing people appreciate the craft.

How do you keep things running smoothly on busy nights?
I plan every shift like it’s going to be packed. Preparation matters. I also believe no task is beneath anyone. If I can still jump in after 30 plus years, everyone can. That mindset keeps the team strong.

What still motivates you after all these years?
Hospitality runs deep for me. My father always treated guests in our home like honored visitors. I try to bring that same energy to the bar every night and make people feel at ease.

Who’s the most memorable person you’ve ever met behind the bar?
Lemmy. IYKYK

What advice would you give someone just starting out as a bartender today?
Come into it with the right mindset. It sounds cliché, but if you truly enjoy what you do, it never feels like work. That’s how you last in this industry.

If you’re looking for a great drink and even better conversation, pull up a seat with Joe at Diamond Cabaret St. Louis. After 30 years behind the bar, he’s got stories for days, and a few you probably won’t forget.