If you’ve spent any time on the North Fork, whether you’re a local, a weekender, or someone who simply knows where to find the best farm stand tomatoes, there’s a good chance you’ve crossed paths with Chef Ryan Carroll. Maybe it was at a vineyard where he mingled with owners and employees sometimes using the space as his office for the day, maybe at a summer soirée under string lights at a beautiful private home, or maybe you’re one of his loyal Instagram followers who’ve been following along as he chronicles the hustle and heart of Wild Events, his private cheffing and events business. Watching Ryan’s Instagram story is truly captivating, a real-time glimpse into the rhythm of his day. One moment, he’s bopping from farm to farm, consulting with growers about what was harvested that morning, and the next, he’s back in the car, narrating his plans. Hours later, you’ll see him in a Manhattan skyrise, coaching his team through prep and service, followed by snapshots of artfully plated dishes that look like they belong in a Michelin-starred restaurant. It’s equal parts grit and glamour, and somehow, Ryan makes it all look effortless.
Chef Ryan is the kind of person who embodies the magic of the North Fork. With a larger-than-life personality and a deep reverence for the land, Ryan curates his menus the same way an artist selects their palette, choosing only the finest local ingredients from farm stands, fishermen, and vineyards, all of whom he knows by name. But it’s what he does with those ingredients that’s truly remarkable: he transforms them into lavish, hyper-seasonal culinary experiences for clients from the North Fork to New York City, the Hamptons, and beyond.
In a world where luxury often comes with ego, what sets Ryan apart is his warmth and work ethic. Yes, there are caviar bumps and million-dollar views. But at the heart of it is a guy who started out delivering chicken parm to people’s grandparents during COVID, staying to chat and check in with the elderly, and still carries that same spirit of generosity into every interaction he has. His events are not just meals — they’re a celebration of food, people, and the land.
I sat down with Chef Ryan to discuss the early days, dinner parties, and what keeps him grounded in a world that’s anything but.
You’ve become known for your close relationships with local farmers and ultra-seasonal menus. How do you go about sourcing ingredients, and what inspires a dish from the moment you pick up produce at a farm stand?
It all starts with the farms. I work closely with places like KK’s, Treiber Farms, Deep Roots, and many, many more. I’m out there multiple times a week, walking the fields, and tasting what’s just been picked. I don’t plan menus in advance; I let the ingredients lead the way.
When I’m doing four to five dinner parties and events a week, the farms will often put together “mystery baskets” for me — $100 to $200 worth of whatever’s peaking that week. I take those baskets and build menus completely off the cuff. I’m truly at the mercy of the farmers and Mother Nature, and honestly, that’s what keeps things exciting. One perfect tomato or a bunch of just-dug carrots can inspire an entire course. It’s all about staying present, trusting the season, and letting the ingredients shine.
You gained a lot of recognition during the pandemic for delivering food to the elderly in your community. How did that time shape the way you approach your work today?
The ethos behind Carroll’s Kitchen is the same one that drives Wild Events today, it’s about caring for others selflessly and choosing the hard road when it matters. During the pandemic, we delivered over 800,000 meals to the elderly, veterans, and families in need, not because I had to, but because I couldn’t bear the thought of someone else’s grandparents eating the same kind of processed food my Nan once had to rely on. That experience grounded me. It reminded me that food isn’t just about nourishment. It’s one of the most powerful ways to show love, dignity, and care.
That mindset still fuels everything I do… I put in the grit. I build real relationships with the people growing the food, catching the fish, making the wine. I know my farmers, my fishermen, my winemakers, not just their products, but their stories. I’m in the fields, asking questions, learning from them, and bringing that depth and integrity to every menu I create. It’s not just food. It’s personal.
You’ve created some truly over-the-top dining experiences for high-profile clients. What’s one event that stands out in your memory, and why?
A lot of the clients I work with require NDAs, so I can’t name names, but honestly, some of my favorite people to cook for aren’t celebrities or CEOs; they’re just normal folks who genuinely appreciate good food and the experience that comes with it.
That said, one event that really stands out happens during Q4 in New York City. We do a series of Spanish-themed corporate events in high-rise penthouses, full-blown experiences. I bring in jamón carvers flown in from Spain, live Spanish guitarists, and we serve an entire tapas spread with Vaca Vieja ribeyes, carved tableside. It’s extravagant in the best way, truffles, jamón, and caviar flowing all night. It’s not just a dinner, it’s a full sensory experience, and that’s the kind of event I live for.
The North Fork clearly has your heart. What does living and working here mean to you, and how does the community influence your cooking?
The North Fork is everything to me. It’s where I live, work, cook, and feel most connected to the land and the people around me. There’s something sacred about being able to source produce, seafood, and wine all within a few miles of my cottage. I’m not just shopping locally, I’m cooking food grown by people I know, whose hands were in the soil that morning.
This community is built on hard work, honesty, and respect for the land, and that energy flows into everything I do. The farmers, fishermen, winemakers — they’re not just vendors, they’re partners and friends. Living here has shaped my approach to food completely. It’s slowed me down, made me more thoughtful, and taught me to let the ingredients and the season take the lead.
To experience his signature style firsthand, don’t miss the chance to taste his work at a handful of upcoming events: from farm-to-table tapas at the Salvador Dalí & Picasso Exhibit at The Contessa in Southampton (July 25 to 28), to the Dinner in the Vines at RGNY on August 29, or a tomato-centric feast at Lil Tomato Fest at Lily Pad Acres. And keep your eyes out for a fall wine-pairing dinner at EV&EM, where Ryan’s commitment to local ingredients and immersive storytelling will no doubt be on full display. Trust me, this is the kind of North Fork magic you want a seat at the table for.
