A Sayville Local who was born with a passion and keen taste for food, graduated from Sayville High School in 2011. After high school, he then pursued his dream in the food industry by graduating with associates in culinary arts in 2013 from the Culinary Institute of America. Two years later and Ryan would find his hard work pay off by earning his bachelor's degree at the acclaimed Culinary Institute of America- Also referred to as the Harvard of Culinary Schools. After graduating, he took his knowledge to work for Jean Georges at the Topping Rose House in Bridgehampton NY. Following his time here, he went to STK Midtown as an Exec Sous Chef. This opportunity really began to build his business fundamentals- He gained knowledge of corporate culture, team building, and leadership- Solidifying his place to be a destined business owner one day. Ryan then went back to Jean Georges as an Executive Sous Chef for the Public Hotel in the lower East Side. Following this, Ryan did some short stints for Jose Andres at Mercado Little Spain then again at Catch NYC. Ryan finally found his home at JF Restaurants, working at the times square edition hotel for John Frasier, an acclaimed Michelin star chef who worked for Thomas Keller. Ryans past, love, and passion for the Food industry is the driving force behind his movement. During the pandemic Ryan started Carrolls Kitchen LI Non-Profit 501(c)(3) with over 50 out of work chefs and hospitality workers. He led his team to bring meal to over 500,000 elderly, veterans, and families in need. Since then Ryan revamped Harley’s American Grille in Farmingdale, and opened Kicknchicken restaurant locations in Farmingdale, Smithtown, and Huntington Village.
private and personal
Chef Ryan Carroll can prepare private 4-course dinners for two people or more, up to as many as your dining room can hold, and larger cocktail parties for up to 100 or more people in your home or backyard.
CATERING + SPECIAL OCASSIONS
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