What began as feeding our neighbors grew into a vision for unforgettable hospitality.
What began as feeding our neighbors grew into a vision for unforgettable hospitality.
OUR ROOTS RUN DEEP
Before Wild Events was a company, it was a kitchen with a mission.
When the world shut down in 2020, Chef Ryan Carroll didn’t wait around. He fired up his burners and founded Carroll’s Kitchen, a nonprofit that has since served hundreds of thousands of meals to veterans, seniors, and families in need across Long Island.
No investors. No PR strategy. Just one chef, a borrowed space, and a community that needed feeding.
That spirit—that grit, generosity, and reverence for food as connection—is baked into everything we do at Wild Events. From the fire-cooked dinners to the white-linen service, we build every experience on the same foundation: care, intention, and feeding people like it matters.
Here’s what the press has said.
News 12.
"Making a Difference".
No kitchen, no staff—just a chef and a mission. Ryan Carroll launches Carroll’s Kitchen to feed Long Island’s most vulnerable during COVID.
CBS New York.
"Thanksgiving Special".
Thousands of meals. Dozens of volunteers. One chef making sure no one goes hungry on Thanksgiving.
FOX 5 NY.
"Laid-Off Chef Starts Nonprofit Kitchen”.
When the city shut down, Ryan turned up the heat. A story about hustle, heart, and feeding people when it mattered most.
OUR ROOTS RUNS DEEP
Before Wild Events was a company, it was a kitchen with a mission.
When the world shut down in 2020, Chef Ryan Carroll didn’t wait around. He fired up his burners and founded Carroll’s Kitchen, a nonprofit that has since served hundreds of thousands of meals to veterans, seniors, and families in need across Long Island.
No investors. No PR strategy. Just one chef, a borrowed space, and a community that needed feeding.
That spirit—that grit, generosity, and reverence for food as connection—is baked into everything we do at Wild Events. From the fire-cooked dinners to the white-linen service, we build every experience on the same foundation: care, intention, and feeding people like it matters.
Here’s what the press has said.
FOX 5 NY.
"Laid-Off Chef Starts Nonprofit Kitchen”.
When the city shut down, Ryan turned up the heat. A story about hustle, heart, and feeding people when it mattered most.
News 12.
"Making a Difference".
No kitchen, no staff—just a chef and a mission. Ryan Carroll launches Carroll’s Kitchen to feed Long Island’s most vulnerable during COVID.
CBS New York.
"Thanksgiving Special".
Thousands of meals. Dozens of volunteers. One chef making sure no one goes hungry on Thanksgiving.
The story started with Carroll’s Kitchen.
A nonprofit built to serve people who needed meals—fast.
Wild Events came later, born from the same hands, the same heart, and the same belief:
we’re not just here to cook. We’re here to feed people right.
