This year, Chef Spike also hosted a first-time event for the Festival
Top Chef: Chicago. Today, when Chef Spike isn’t traveling the country
sponsored by Foods From Chile held at the luxurious James Royal Palm
D.C. Mendelsohn’s restaurants, unlike the exceptional French eateries
called, “Let’s Get Spiked: Chef Volleyball Tournament,” an event
Hotel on South Beach. Mendelsohn, used to butting heads with fellow chefs on reality shows like Top Chef, joined a line-up of food industry
competing or making appearances, he can be found at his restaurants in where he trained, cater to the young and hip.
Chef Spike has officially earned “reality star”status after appearances
stars like Chuck Hughes, Alex Guarnaschelli, Andrew Zimmern, Tim
in the recently aired Top Chef All-Stars season, the Food Network’s Next
Jeff Mauro, Kris Wessel, Josh Capon, Justin Warner, Todd Erickson,
season. Is there life after Top Chef ? For Chef Spike Mendelsohn, there’s
Love, Johnny Iuzzini, Stephanie Izard, Pat LaFrieda, Marcel Vigneron, Adrianne Calvo and Alberto Cabrera to duel out any competitive
sentiments on the sand. While there was no food preparing involved, it presented one of the only opportunities for the public to get close and personal with their favorite chefs, free of charge, during SBWFF.
Spike Mendelsohn achieved star status during Top Chef: Chicago
Iron Chef: All Stars and the upcoming Next Iron Chef: Redemption
his role as one of the stars of Life After Top Chef and his dream to open his own restaurant. In the meantime, he recently announced that he’s
finally found a location in Philadelphia for another Good Stuff Eatery that will be opening in the Fall of 2013.
Season 4 even though he was sent home just shy of the
finale. Born in Montreal, Canada, Mendelsohn grew
up in St. Petersburg, Florida where his parents owned and operated a restaurant. Infected by the “cooking bug” at an early age, Mendelsohn pursued a career in the culinary world and attended the Culinary Institute of America. Upon graduation, Mendelsohn went on to
train in classic French cuisine under Chef Gerard Boyer
at his famous Restaurant Les Crayeres in France, then
later with Thomas Keller at Bouchon, and The Maccioni Family at Le Cirque.