Chef Spike Mendelsohn

Chef Spike Mendelsohn

Chef Spike is currently the host of a food competition show, “Midnight Feast,” which premieres on A&E’s FYI Network this Fall.

Chef Spike made his television debut when he became a contestant on Bravo’s Top Chef: Chicago. He has since appeared on various national network shows to include Bravo’s “Top Chef All-Stars” and “Life After Top Chef,” Food Network’s “Next Iron Chef: All-Stars” and “Next Iron Chef: Redemption” seasons and Spike TV’s “Bar Rescue.”

Spike began his education at the Culinary Institute of America. His externship was 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 began the 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, and landed a job working for Thomas Keller at Bouchon Restaurant in Napa Valley.

Following his time at Bouchon, Spike headed to New York City to work for the Maccioni Family at the famed Le Cirque; Drew Nieporent and later Chef Michael Huynh to open Michelin-starred restaurant, Mai House in New York City.

Spike’s full time passion remains his family’s restaurants which include his sister Micheline; father, Harvey and mother, Cathy. They opened their first Good Stuff Eatery on Capitol Hill in Washington D.C., to rave reviews and have since opened locations in Georgetown, Crystal City, Philadelphia and Chicago (opening this winter). Good Stuff Eatery is set to open in Riyadh, Saudi Arabia by early 2015.

Next door to the original Good Stuff Eatery location is the Mendelsohn family’s second concept, We, The Pizza, which has another location in Arlington, VA.

In the summer of 2013, Spike and Micheline opened a steak frites restaurant Béarnaise, which was awarded 2-stars from The Washington Post.

In the summer of 2014, Spike opened his own cocktail bar, The Sheppard, in the Dupont Circle neighborhood of Washington DC.

Chef Spike’s cookbook “The Good Stuff Cookbook” features American comfort food classics and favorites, taken from the Good Stuff Eatery menu, made just right for the home cook.

 

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