Raised in St. Petersburg, Florida and Montreal, Canada, Spike Mendelsohn was seemingly born to be a chef, growing up among his parents family-owned and operated restaurant. This homegrown influence led him to a career in the culinary world and now, quickly becoming one of the most well known chef’s in DC, Mendelsohn is definitely making an impression. His popular DC restaurants, “Good Stuff Eatery” and “We, the Pizza” are just part of his portfolio. Mendelsohn published a cookbook titled The Good Stuff, has made a few appearances on various early morning shows, and even did an interview with Playboy Magazine.
Now a veteran of the Food Network scene, with appearances on two seasons of Top Chef to include Top Chef: All-Stars, and Iron Chef, he’s back this fall with a featured role on the networks newest series Life After Top Chef. Appearing October 3 on Bravo at 10 p.m., the premise of Life After Top Chef focuses on the idea, “Ever wonder what happened to the Top Chef after a season ends?”
For Mendelsohn, the plotline is going to be about expanding Good Stuff Eatery and developing a steak-frites concept for his new restaurant, Béarnaise. Interestingly, according to Bravo, the new show also deals with his restaurant industry family. On Tap caught up with Mendelsohn and got a little insight into the world of DC’s hottest chef.
On Tap: Life After Top Chef is premiering October 3rd and were stoked, but seriously, what is your day-to-day life really like?
Spike Mendelsohn: My routine changes daily, which is what I really love about my work. I constantly hop from project to project – from opening a new concept to filming a show to working at my restaurants. There is no such thing as a typical day anymore. I love that I am constantly on the move. I think Life After Top Chef demonstrates that my works takes me all over the place.
OT: Your plotline on Life After Top Chef looks like it involves some family drama – can you share anything with us?
SM: I wouldn’t exactly call it drama, but maybe there is some heated debate. I work with my mom, dad and sister. I couldn’t be luckier, but we all butt heads.
OT: Is your new steak & frites place, Béarnaise still slated to open this month? Anything special you want to mention?
SM: Béarnaise will be opening on Capitol Hill this winter. This is a project that my sister and I are working on together and it’s first restaurant that we’ve opened just the two of us. Life After will show the beginning stages of planning, it’s exciting.
OT: I keep hearing that if you weren’t a chef, you would be a surfer.
SM: No question. Even as a kid, I couldn’t stay away from the water. I try [to] hit the waves as much as a can. Sometimes I settle for taking one of my boards into my pool and waiting for a wave to come along.
OT: As if you’re not already busy enough, is there anything else in the pipeline?
SM: Good Stuff Eatery is opening a third location this winter in Georgetown. And I will be on this season of The Next Iron Chef: Redemption, which premieres November 4th on the Food Network.
Don’t forget to cast your vote on the Great Burger Debate at Good Stuff Eatery. Both locations feature a pair of politically themed burgers modeled after campaign surrogates (and real-life spouses) James Carville and Mary Matalin.
For a sneak peek of Life After Top Chef, visit www.bravotv.com/life-after-top-chef/season-1/videos/the-insane-life-of-a-chef.
Good Stuff Eatery: 303 Pennsylvania Ave. SE, DC; 202-543-8222, www.goodstuffeatery.com