Ryan Fitzpatrick

Wild Catering and Wild at the Cave

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Wild Catering and Wild at the Cave


My passion for cooking began at a young age, where you would always find me in the kitchen. I was always intrigued by what you could do with the simplest ingredients. 
Working in local restaurants, was a great foundation as a young chef. From there, I moved to NYC after college to work with some established catering companies, such as Abigail Kirsch and Pinch Food Design on high profile events. During my time in NYC I also gained experience at a Michelin star restaurant, A Voce.
Once I returned to Ireland I honed my skills and knowledge working in various 5* resorts, such as - Ashford Castle, The Europe Hotel & Resort, The Dunloe Hotel and Gardens and most recently, Adare Manor. During the off season winter months, I had the pleasure to travel to France and Japan, working as a private chef in ski chalets, entertaining and cooking for house guests. It is from these experiences that my passion and interest for private dining began