Spike Mendelsohn


In January of 2004, 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 Roth Leadership Award. After graduation he pursued and landed a job working for Thomas Keller at Bouchon 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.

Spike decided to make 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” and “Life After Top Chef.” He was also enlisted for Food Network’s “Next Iron Chef: All-Stars” and “Next Iron Chef: Redemption” season. In the fall of 2014, he hosted the “Midnight Feast” competition show on FYI lifestyle network from A+E.

Spike’s full time passion remains his restaurants.  He opened his first, Good Stuff Eatery, in the Capitol Hill section of Washington D.C. after his first appearance on “Top Chef” to rave reviews and subsequently opened locations in Georgetown, Crystal City, Philadelphia and Chicago. Good Stuff Eatery will open in Saudi Arabia later this year as well. Next door to his original Good Stuff Eatery location is Spike’s second concept called We, The Pizza that also has a sister location in Arlington, VA. He added another restaurant to his “restaurant row” in Capitol Hill in the summer of 2013 when he opened a steak frites restaurant, Béarnaise, which was awarded 2-stars from The Washington Post.

Spike is committed to participating in several community and food causes around the country including CARE and DC Central Kitchen. Earlier this year, Mayor Muriel Bowser appointed Spike the first chairman of D.C.’s Food Policy Council and will head citywide initiatives that promote food economy, education and entrepreneurship. Spike released a cookbook in 2010 called “The Good Stuff Cookbook” that features American comfort food classics and favorites that is just right for the home cook.