Culinary Institute Welcomes Chef Spike Mendelsohn to Board of Trustees

On February 5, 2026, the Culinary Institute of America (CIA) made an exciting announcement regarding its Board of Trustees. Chef Spike Mendelsohn, a prominent figure in the culinary world and a proud alumnus from the class of 2005, has officially been appointed to join the board.

Celebrating Leadership and Passion

CIA President Michiel Bakker expressed his enthusiasm about Mendelsohn's appointment, stating, "I am delighted that Spike has joined our board of trustees. His leadership and passion for food, hospitality, sustainability, and food equity will be an asset to the college as we celebrate our 80th year and continue to provide forward-looking educational experiences."

Mendelsohn has built a remarkable career over nearly three decades, working alongside some of the industry’s most acclaimed chefs, including Gérard Boyer and Thomas Keller. He opened his first restaurant, Good Stuff Eatery, in Washington, D.C., in 2008, which quickly became a favorite spot, even among the Obamas. With several successful establishments under his belt, including We, The Pizza, and PLNT Burger, Mendelsohn is now focused on franchising We, The Pizza to bring his unique culinary vision to wider audiences.

Commitment to Food Justice

In addition to his restaurant endeavors, Mendelsohn is deeply involved in the consumer packaged goods sector. He co-founded Just Ice Tea, an organic bottled iced tea brand that emphasizes ethical sourcing and high-quality ingredients. This initiative reflects his ongoing commitment to food equity and sustainability.

Mendelsohn’s advocacy work is equally impressive. He has collaborated with various organizations such as CARE and DC Central Kitchen and became the first chairman of Washington, D.C.’s Food Policy Council. His efforts have significantly impacted initiatives aimed at improving school lunches and ensuring access to healthy foods for underserved communities.

Media Influence and Podcasting

Mendelsohn is not just an accomplished chef but also a well-respected voice in food media. He has appeared as a judge on Top Chef Canada and has hosted episodes of Bar Rescue. Recently, he produced the documentary "The Inn at Little Washington: A Delicious New Documentary," which showcased culinary excellence and aired on PBS. He also shares insights into the culinary world through his podcast, In The Weeds, where he delves into the stories and challenges that shape the food industry today.

Living in the D.C. area with his wife and son, Mendelsohn enjoys a full life, balancing his culinary commitments with personal passions such as surfing.

The CIA Board of Trustees

The CIA’s Board of Trustees is composed of 25 distinguished leaders in the food service and business sectors. This volunteer group is essential in providing governance and expertise for the not-for-profit institution without any compensation.

About The Culinary Institute of America

Founded in 1946, the CIA is committed to fostering leaders in the culinary arts, food service, and hospitality industries. The college provides various academic programs, including associate and bachelor’s degrees, as well as master’s degrees focused on culinary therapeutics and sustainable food systems. With campuses in New York, California, Texas, and Singapore, the CIA boasts a network of nearly 60,000 alumni who are making waves across the globe in the food industry.
For more information, visit www.ciachef.edu.

As the CIA continues to uphold its mission, the addition of Chef Spike Mendelsohn to the Board of Trustees is anticipated to bring new perspectives and innovations, enhancing the educational experience for future chefs and leaders in the culinary field.