Growing up in Sayville, New York with two cherished Italian grandmothers, Ryan's culinary passion ignited at just five years old. Grandma Anna, from Trento Alto-Adige, introduced him to Northern Italian cuisine, imparting her expertise in crafting rustic dishes like gnocchi, fresh pasta, and risotto. Similarly, his Sicilian grandmother, Nan, nurtured his love for Italian-American classics such as chicken parm and Sunday sauce. These early culinary experiences laid the foundation for Ryan's pursuit of culinary excellence.

   At a tender age of thirteen, Ryan entered the restaurant industry, starting as a dishwasher at Collins and Main restaurant. His dedication and tenacity propelled him through the kitchen ranks.

   After high school, Ryan pursued culinary education, earning both associate's and bachelor's degrees from the renowned Culinary Institute of America. His quest for knowledge extended to Spain, where he fell in love with Spanish culture and cuisine while working in Michelin-starred restaurants.

    Ryan's professional career took off under the guidance of acclaimed chefs like Jean Georges and Jose Andres. He refined his culinary skills and business acumen, eventually joining JF Restaurants.

  During the pandemic, Ryan founded Carrolls Kitchen LI, a non-profit, and served over 620,000 meals to vulnerable individuals. He also ventured into the fast-casual world with a Fried Chicken brand but later sought healing and renewal at North Fork Table Inn, forging connections with local farmers.

   Now, with Carrolls Kitchen 2.0, Ryan honors his late grandmother, Catherine, by creating the "Catherine Carroll's Free Farm Stand Project." He established an Emergency Food Pantry in Mastic, New York, and promotes healthy eating practices while providing simple and enjoyable recipes and cooking videos.

   Today, Ryan continues his culinary journey, residing on a farm in Mattituck. He re-launched Carrolls Kitchen Long Island, partnered with Angels of Long Island, and operates Carrolls Catering for private events.