From Hell’s Kitchen to Wayfinder Newport: Chef Antonio Wormley’s Culinary Journey

When FOX’s hit TV series Hell’s Kitchen announced its first-ever “Battle of the States” season, Chef Antonio Wormley stepped up to represent his former home state of New Hampshire. Now based in Rhode Island, he serves as the executive chef at Little Clam, the buzzy, seafood-forward restaurant inside Wayfinder Newport. Known for his technique-driven, globally inspired cooking, Wormley brings the same precision and curiosity to Gordon Ramsay’s competition that defines his work in the hotel’s kitchen.

His love of cooking dates back to early childhood, when he first began helping his grandmother in the kitchen—a spark that led him to Johnson & Wales University and an impressive 12-plus-year career across various New England eateries. After a year spent traveling the country and exploring different kitchens, he planted roots in Rhode Island with a renewed appreciation for the region’s food and strong sense of community.

Ahead, Wormley reflects on what it was like to compete on the series that’s been on-air for more than 20 seasons, and what he took away from the experience. He also discusses how it ties back to his work at Little Clam, a restaurant rooted in Rhode Island’s farming and fishing traditions, featuring a seafood-forward menu and strong local ties.

What made you want to audition for the show, and how did you prepare for the experience?

The casting team actually reached out to me and asked if I would be interested in applying. After speaking with them, I thought it would be a really fun and challenging opportunity. My grandma always told me to dream big, and being on Hell’s Kitchen is pretty big.

There’s really no way to fully prepare for such a unique experience, though a few months before filming, I did take part in a local Steel Chef Challenge, a competition that raises money for NH Food Bank. It was a great way to get into that competitive mindset before heading to Hell’s Kitchen.

The season began with 50 chefs being narrowed down to 20. What was it like to be part of that opening round?

Knowing that 50 chefs were sitting in the theater, but only 20 of us would be selected for the show, was definitely nerve-wracking. Hearing Gordon Ramsay call my name was such a surreal moment. I often reflect on the fact that I didn’t just make it to the top 50 out of all the applicants, but I made it into the top 20. It was a really proud moment for me.

What has been your favorite part of the show so far?

Getting to know all of my castmates has been the best part of this experience. Since each one of us represents a different state, we all have unique backgrounds—but in the end, we share the same passion for cooking. After all, that's what brought us all to Hell’s Kitchen in the first place. I love that we’ve been able to learn from and inspire each other on this journey.

How would you describe your cooking style, and what sets you apart from the competition?

My cooking style is fun, flavorful, technique-driven, and globally inspired. What sets me apart is the knowledge I’ve gained through my travels across the U.S. I’ve had the chance to learn about a wide range of cuisines and bring those influences with me to Little Clam.

What have you learned from Hell’s Kitchen? How will you bring that back to your work at Little Clam, and what do you hope viewers take away from watching your journey?

I learned how important effective communication is to succeed as a team. If we aren’t all connected and operating together, we won’t achieve what we set out to do, which is to create exceptional and memorable dining experiences for our guests. Focusing on keeping my team motivated and celebrating their individual success is also essential to what we do—one team, one dream.

What is your favorite dish at Little Clam?

The roasted whole fish served with wild herbs, nuoc cham (a traditional Vietnamese dipping sauce), chili crisp, sticky rice, and local lettuces is at the top of my list. It’s my take on fish ssam, a Korean dish where diners wrap pieces of fish in lettuce with herbs and sauce. My favorite part is the presentation. It’s a larger plate meant to be shared, encouraging guests to interact with one another while they enjoy their meal. Because really, the best part of any meal is sharing it with the people we love.

Catch Chef Antonio Wormley representing New Hampshire on FOX’s Hell’s Kitchen: Battle of the States, airing this fall. Follow his culinary journey—and enjoy a taste of it yourself—at Little Clam, conveniently located inside Wayfinder Newport.

Wayfinder Newport is a part of the Benchmark Resorts & Hotels portfolio, a collection of more than 50 distinct, independent properties by Pyramid Global Hospitality. Located in diverse destinations across the globe, Benchmark’s resorts and hotels reimagine immersive travel, inspiring guests to create memories born from meaningful exploration, authentic moments, and innovative experiences – no matter the occasion. Benchmark guests can earn complimentary gift cards, on-property perks, and destination experiences through the collection’s signature Mosaic Rewards program.