Spike - also the name of my dead dog

AGE: 27

HOMETOWN: Clearwater Beach, FL - currently resides in Williamsburg, NY

PROFESSION: Chef de Cuisine, Mai House, Drew Nieporent

CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A

FAVORITE SIMPLE SPRING RECIPE: Lamb or Pig. A good Greek SPOOL lamb (salt, pepper, olive oil and lemon) on a spit.

BIO: Spike works as the chef de cuisine at Tribeca's new hotspot restaurant, MAi-House, which was named as one of the New York Times' top ten best restaurants. Born in Montreal, Canada and trained in classic French cuisine in restaurants around the world, Spike has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon and The Maccioni Family at Le Cirque and at Good Stuff Eatery in Washington D.C. Spike believes in learning the basics to become the best. His latest venture is opening a new chain, Good Stuff Eatery, with his family. The new restaurant features his weakness - hamburgers, hot dogs, fries and milkshakes.