Spike Mendelsohn Bio

Spike was born in Montreal, Canada, and trained at the Culinary Institute of America. He has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon, The Maccioni Family at Le Cirque and was chef de cuisine at Mai House Restaurant in New York City. His latest ventures include opening his own two popular Washington, D.C., restaurants, Good Stuff Eatery and We, The Pizza. He's also released his own cookbook, The Good Stuff Cookbook. Spike has appeared in season four of Bravo’s Top Chef and the first season of Top Chef All-Stars and currently serves as a contributing correspondent on the CBS Early Show.