From Wall Street to White Sand: Casey Mungavin’s Bold Bet on Myrtle Beach Luxury

Tyrisha Irwin

3 days ago

3 min read

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Casey Mungavin, a Long Island native, uprooted her life – along with her husband, John, and their family – to plant roots in Myrtle Beach, South Carolina. Their mission was to supercharge the local economy, create jobs, and deliver unmatched full-service catering and event experiences. As director of sales and marketing at 21 Main Events North Beach, Mungavin isn’t chasing the status quo. She’s fusing high-octane New York event flair with laid-back Southern charm.

Her path wasn’t linear. A business finance major, Mungavin cut her teeth at JPMorgan on Long Island. Meanwhile, John was the caterer and planner people in Long Island knew as “someone who could sell anything and anyone,” booking clients on the spot. With the key influences from John, Chef Richie, and Chef Lou Petrozza, she executed a full 360-degree career pivot into hospitality.

The couple took the reins of 21 Main Events at North Beach, a venue with deep roots. Originally part of Lovin’ Oven Celebrations (operating for over 30 years), the property was acquired 14 years ago. They transformed a former gym into a grand ballroom, launched 21 Main Prime Steakhouse, and added Cinzia Spa. “We struggled during our first year of opening. We did about 12 weddings that year. Today, we have over 200 events annually,” Mungavin said.

Starting fresh in South Carolina meant rebuilding from ground zero. “We were as organic as flyers on windshields when we first opened,” Mungavin said. Marketing began with relentless community outreach – every chamber event and street corner. What sets 21 Main Events apart is they handle everything in-house. Early on, they leaned into catering and venue rentals, given the saturated planner market. However, when third-party coordination spiraled, Mungavin reverted to their New York playbook: total control, zero surprises.

“We realized quickly that our target client is the destination client. About 80 to 90 percent of our business is destination, and it has been how we are able to grow our reputation. It’s not a passport destination wedding; we offer a Northern-style wedding in the South,” she explained. “21 Main Events’ style is for clients to only worry about traveling, and we’ve got everything else covered,” Mungavin emphasized.

Oceanfront location demands eco-consciousness, biodegradable disposables, no artificial petals or confetti, all while preserving luxury. Cost transparency is non-negotiable. With four sales managers, support staff, and in-house execution, hidden fees are extinct.

“Linens alone can run $25-$200 per table elsewhere. That’s before laundry, setup, and cleanup,” Mungavin explained. “We include it. Most planners quote $3500 starting, then balloon past $10,000. We don’t make our money that way.”

Virtual tours and face-to-face meetings humanize the process, letting clients see the team behind the magic.

One wedding stands out – not for perfection, but revelation. In 2013, a Jewish-Catholic couple from Long Island booked 21 Main after ditching three prior venues over pricing and planning clashes. The 200-guest extravaganza featured a Polynesian fire show, white poolside party, and ocean-safe acrylic ware. Yet the bride’s Long Island circle dissected every wedding decision. “It was the toughest event I’ve ever done,” Mungavin admitted. “But it taught me how much pressure brides absorb trying to please everyone except themselves. It humanized the process,” she said.

The advice she’d give to aspiring entrepreneurs is to “do your homework and don’t be afraid of competition,” she said, encouragingly. “Cater to your clientele and learn how to get people interested in you. Once you get their interest, maintain it.” Cater fiercely to your niche, spark interest, then sustain it.