Jon Scallion is coming home.

The 29-year-old West York resident outlasted 17 other contestants on "Hell's Kitchen" this season, but he couldn't make it into one of the top two positions.

"It sucks not to be in the final pairing, but it was a hell of a ride," Scallion said.

He was vying for the show's grand prize - a head chef position at Gordon Ramsay Pub & Grill at Caesars Palace in Las Vegas that will pay the winner $250,000 a year.

It was announced during the first few minutes of the live, two-hour season finale Thursday night that Scallion would not be one of the three remaining contestants to compete for the grand prize.

In its 11th season, the competitive cooking show on Fox follows master chef Gordon Ramsay who uses a sharp tongue to critique the cooking abilities of contestants.

While determining who would move on to the final challenge, Scallion was recognized by Ramsay as one of the show's strongest contestants.

"Never before in the history of 'Hell's Kitchen' have I had a more difficult time deciding the final two," he said.

Scallion's run on the cooking show began in February 2012 when he made it through an open casting call in Philadelphia.

"The whole experience has given me more confidence in the way I present myself in and out of the kitchen," he said during a previous interview with The York Dispatch.

After graduating from Susquehannock High School in 2001, Scallion attended culinary school in Baltimore and worked at restaurants there.

He has also worked locally at Regents' Glen Country Club and Ironwoods Restaurant, the fine dining eatery at Heritage Hills Golf Resort.

To follow that experience by working under the scrutiny of Ramsay can make a young chef a little nervous, he said.

"You don't want to be the guy he (says something negative to)," Scallion said.

But even the yelling is a learning experience, he said.

"No matter what he says - even if he screams at you and makes you feel two inches tall - it will make you a better chef," Scallion said.

- Candy Woodall can also be reached at cwoodall@yorkdispatch.com.