At the age of 13, Spike Mendelsohn spent his time as a busboy in Pepin Restaurant, which his parents operated. After washing dishes and waiting on guests, he was tasked to take over when a saute cook became unavailable for one night. Since then, he pursued his dreams of becoming a chef.
Spike Mendelsohn soon began his formal education at the Culinary Institute of America. He worked with Chef Thierry Voisin at Les Crayeres in France, earning nearly 25 years of knowledge in the fine art of cooking. He later signed up with the Culinary Society and joined Chef Michael Pardus and Chef Michael Huynh in several fusion dinners, earning him an opportunity to study in Vietnam.
Upon his graduation from the Institute, he received The Francis Roth Leadership Award. Spike later found work at Bouchon restaurant, under Thomas Keller and Executive Chef Jeffrey Cerciello. He next moved to New York City and got a job at the legendary Le Cirque restaurant. This was followed by a position in Mai House, where he got the chance to open his own team. In 2008, he started a new concept known as Good Stuff Eatery with his family. This has enabled him to participate in cooking demonstrations around the country, in addition to hosting the show The Original Recipe. There, he travels the world to unearth the origin of foods. He also gained fame upon appearing on Bravo's Top Chef Chicago (Season 4). Though he was eliminated on the tenth episode of the show, he was asked to participate in the All Star version in 2010. He was given the boot on the fourth episode, when he prepared the dish called Tomato Tamarind Soup, Olive Oil Poached Shrimp, Pineapple, Tomatoes and Dill.