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 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 on "Life After Top Chef.” He was also enlisted as part of Food Network's "Next Iron Chef: All-Stars” and the "Next Iron Chef: Redemption” season.
His full time passion remains his restaurants. He opened his first, Good Stuff Eatery in Washington D.C., to rave reviews. He opened its second location in Crystal City, VA and plans to open the third soon in the Georgetown neighborhood. Next door to the original Good Stuff Eatery location is Spike's second concept called We, The Pizza. Most recently, in Summer 2013, Spike has opened a steak frites restaurant, Béarnaise in Washington D.C.'s Capitol Hill.
His first cookbook "The Good Stuff Cookbook” features American comfort food classics and favorites that is just right for the home cook.