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| Spike Mendelsohn | |
|---|---|
| Name | Philip "Spike" Mendelsohn |
| Birth date | 22 May 1980 |
| Birth place | Moscow, Russian SFSR, Soviet Union |
| Alma mater | George Washington University, Le Cordon Bleu |
| Occupation | Chef, restaurateur, television personality |
| Years active | 2006–present |
Spike Mendelsohn is an American chef, restaurateur, and television personality known for his work in contemporary American and fast-casual dining. Born in Moscow and raised in Canada and the United States, he trained at Le Cordon Bleu and graduated from George Washington University before establishing restaurants in Washington, D.C. and appearing on national television. He has engaged with civic leaders, culinary organizations, and media outlets while advocating for hunger relief and food policy initiatives.
Philip Mendelsohn was born in Moscow during the era of the Soviet Union and emigrated with his family to Toronto, then later settled in Washington, D.C.. He attended local schools and became involved in culinary programs influenced by chefs and institutions such as Julia Child, James Beard, Wolfgang Puck, Alice Waters, and Thomas Keller. Mendelsohn studied business and international affairs at George Washington University while training in culinary techniques at Le Cordon Bleu and completing apprenticeships inspired by restaurants like Le Bernardin, The French Laundry, Per Se, Daniel, and Nobu. His early mentors and contacts included figures associated with Martha Stewart, Emeril Lagasse, Bobby Flay, Gordon Ramsay, and Anthony Bourdain.
Mendelsohn began his professional career in kitchens that connected him to chefs from institutions such as Chez Panisse, Jean-Georges, The Inn at Little Washington, Blue Hill, and Alinea. He built a profile through collaborations with culinary organizations including the James Beard Foundation, Slow Food USA, Share Our Strength, Feeding America, and Action Against Hunger. His menu development and ingredient sourcing practices referenced suppliers and markets like Union Market (Washington, D.C.), Eastern Market (Washington, D.C.), Whole Foods Market, Eataly, and Dean & DeLuca. Mendelsohn's culinary philosophy drew from movements associated with farm-to-table, proponents such as Michael Pollan, and concepts promoted by Sustainable Restaurant Association, World Wildlife Fund, and Natural Resources Defense Council.
Mendelsohn gained national attention as a contestant on Top Chef where he competed alongside chefs from programs such as Iron Chef America, MasterChef, Chopped, Hell's Kitchen, and The Next Iron Chef. He made guest appearances on networks and shows including Food Network, Bravo, CBS, NBC, Good Morning America, and The Martha Stewart Show. Mendelsohn participated in culinary events and competitions with chefs and personalities like Tom Colicchio, Padma Lakshmi, Gail Simmons, Bobby Flay, and Emeril Lagasse, while contributing to publications such as The New York Times, Washington Post, Bon Appétit, Food & Wine, and Esquire.
Mendelsohn founded and operated restaurants and fast-casual concepts in Washington, D.C. including ventures near neighborhoods like Penn Quarter, Georgetown, Dupont Circle, and Capitol Hill. His establishments engaged with hospitality and service partners such as Union Square Hospitality Group, Danny Meyer, Tock, Yelp, OpenTable, and local restaurateurs linked to Jose Andres, Eric Ripert, Marcus Samuelsson, and Geoffrey Zakarian. He developed menu programs referencing culinary techniques from French cuisine, Italian cuisine, Mediterranean cuisine, and influences from Middle Eastern cuisine and Russian cuisine. Business activities included collaborations with investors, landlords, and municipal entities like D.C. Department of Small and Local Business Development, Washington D.C. Economic Partnership, and neighborhood associations.
Mendelsohn has worked with charitable organizations focused on hunger and nutrition such as Share Our Strength, Feeding America, Bread for the City, Capital Area Food Bank, and World Food Programme USA. He has engaged with public officials and policy forums including interactions with representatives from The White House, United States Department of Agriculture, U.S. Congress, Mayor of Washington, D.C., and local councilmembers to address food access initiatives. Mendelsohn supported community campaigns alongside advocates from City Harvest, Food Rescue US, The Pretty Good Coalition (PGC), and university programs at George Washington University and Georgetown University focused on public health and nutrition policy influenced by research from Harvard T.H. Chan School of Public Health, Johns Hopkins Bloomberg School of Public Health, and Yale School of Public Health.
Mendelsohn has participated in civic and cultural events with figures from institutions including Lincoln Center, Kennedy Center, Smithsonian Institution, National Portrait Gallery, and Library of Congress. He maintains relationships with peers in culinary circles such as Curtis Stone, Aarón Sánchez, Scott Conant, Chris Cosentino, and Stephanie Izard, and appears at festivals like South Beach Wine & Food Festival, James Beard Foundation Awards events, Food & Wine Classic in Aspen, and Dine Out DC. Mendelsohn balances professional activities with family life and community engagement in Washington, D.C. and supports arts and cultural programming connected to museums, theaters, and nonprofit institutions.
Category:American chefs Category:Restaurant founders Category:Television chefs