THE FISH LIST PORTAL

Meet Fishmonger Ryan

Chef. Butcher. Fishmonger. Storyteller.

Born and raised in Swansboro, North Carolina, Ryan grew up with salt air in his lungs and fish scales in his hair. He spent his childhood chasing blue crabs barefoot and filleted his first flounder before he learned how to parallel park. To this day, he swears he can taste the difference between a Swansboro shrimp and a Sneads Ferry one.

A graduate of the Culinary Institute of America in Hyde Park, Ryan has spent over 20 years refining his craft in professional kitchens. He now lives in Wilmington with his wife and two sons, where he brings his deep respect for coastal cuisine and culinary storytelling to Seabird.

His Cooking Philosophy

“Seafood is my playground. The North Carolina coast inspires me every day, and I love blending global flavors with Southern roots. Whether it’s grilling snapper with West African spices or pairing oysters with Appalachian pickles—there’s always a thread that connects.”

Butcher & Fishmonger

Beyond the stove, Ryan is a skilled butcher and fishmonger. He can break down a whole tuna with precision and treat a side of beef like a sculptor handles marble. He believes in honoring the whole animal—every cut has a story, and his craftsmanship brings that story to the plate.

Don’t Miss This Dish (at Seabird, obvs!)

Ryan recommends the Seafood Tower—a signature Seabird experience.

“It’s not just food—it’s storytelling. It changes with the tides, the season, and the creativity of the team. It’s also the only dish I’ve ever assembled that might require a ladder.”

Final Note

Ryan brings heart, humor, and a lifelong love of the ocean to every dish he creates. Ask him about oysters, North Carolina shrimp, or the art of filleting a fish—and you just might get a passionate, TED-style talk (and a laugh along the way).