Spike Mendelsohn

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In January of 2004, Mendelsohn began his education at the Culinary Institute of America and went on to work for Chef Gerard Boyer at his famous Restaurant Les Crayeres in France.

While working at the Michelin starred restaurant Mai House in New York City, Chef Spike took to a national stage when he became a contestant on Bravo’s Top Chef: Chicago and soon became one of the popular series biggest breakout stars. He’s since been asked to be part of Bravo’s recently aired Top Chef All-Stars season and will soon appear on “Life After Top Chef.” He was also enlisted as part of Food Network’s Next Iron Chef: All-Stars and the upcoming Next Iron Chef: Redemption season.

His 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 opened along with 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.

His first cookbook The Good Stuff Cookbook features American comfort food classics and favorites that is just right for the home cook.

In January of 2004, Mendelsohn began his education at the Culinary Institute of America and went on to work for Chef Gerard Boyer at his famous Restaurant Les Crayeres in France.

While working at the Michelin starred restaurant Mai House in New York City, Chef Spike took to a national stage when he became a contestant on Bravo’s Top Chef: Chicago and soon became one of the popular series biggest breakout stars. He’s since been asked to be part of Bravo’s recently aired Top Chef All-Stars season and will soon appear on “Life After Top Chef.” He was also enlisted as part of Food Network’s Next Iron Chef: All-Stars and the upcoming Next Iron Chef: Redemption season.

His 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 opened along with 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.

His first cookbook The Good Stuff Cookbook features American comfort food classics and favorites that is just right for the home cook.