Spike Mendelsohn began his education at the Culinary Institute of America. During his time at school, Spike had an externship with Chef Gerard Boyer at the famous restaurant Les Crayeres in Reims, France. Upon his return to the Institute, Spike joined the Culinary Society where he was chosen as one of ten students for a trip to Vietnam, which ended up being the beginning of Vietnamese influence on his technique and cuisine. Upon graduating in March 2005, Spike received the highest award offered at The Culinary Institute of America, The Francis L. Roth Leadership Award. After graduation he pursued and landed a job working for Thomas Keller at Bouchon Restaurant in Napa Valley.
Following his time at Bouchon, Spike moved to New York City to work for the Maccioni Family at the famed Le Cirque. After leaving Le Cirque, Spike went on to work for Drew Nieporent and later Chef Michael Huynh to open Michelin-starred restaurant, Mai House in New York City.
Spike made his television debut when he became a contestant on Bravo’s “Top Chef: Chicago.” He has since appeared on Bravo’s “Top Chef All-Stars” season as well as “Life After Top Chef.” He was also enlisted as part of Food Network’s “Next Iron Chef: All-Stars” and “Next Iron Chef: Redemption” season.
However, Spike’s full time passion remains his restaurants. He opened his first Good Stuff Eatery in the Capitol Hill section of Washington, D.C., to rave reviews and subsequently opened locations in Georgetown, Crystal City, VA and Philadelphia in the summer of 2014. Next door to the original Good Stuff Eatery location is Spike’s second concept called We, The Pizza, which opened a second location in Arlington, VA. In the summer of 2013, Spike opened a steak frites restaurant called Béarnaise also on Capitol Hill which was awarded 2 stars from The Washington Post. Spike most recently opened a cocktail bar in Washington, D.C.’s Dupont Circle neighborhood called The Sheppard.
Spike’s first cookbook “The Good Stuff Cookbook” features American comfort food classics and favorites.