At 25, Philadelphia native Antonio Wormley is in his first year as executive chef of Providence’s Milk Money.
Wormley earned both a culinary arts associate degree in 2010 and a food-service-management bachelor of science degree in 2012 from JWU. In his short career he’s worked as a line cook for 1½ years at Plum Point Bistro in North Kingstown, before working as chef de cuisine at the now-closed Vanity, the precursor to Milk Money.
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“It’s amazing how you can make someone’s experience memorable by the way a plate looks and tastes,” said Wormley, who now oversees a staff of five. “I do it because not only am I good at it, but it makes me happy expressing myself that way. I’m open-minded to any and all ideas my staff has to offer.”
Inspired by his grandmother, he enjoys cooking seasonal, local food and “re-creating classics into something more modern and trendy.”
For instance, he’ll feature fried catfish with roasted corn, bacon and collard greens, but pair it with hot sauce made in-house and, instead of the more traditional corn bread, a corn fritter.
Taking the helm at Milk Money is a challenge he relishes.
“Each day has just become brighter and brighter,” he said, “with people coming in and loving the food.” n Favorite dish to make: Grilled cheese sandwich
Dining when not cooking: North
Most admired living chef: Thomas Keller of The French Laundry in Yountville, Calif.
Why Rhode Island? I went to school here and got a great job after I graduated
