Washington Street Ale House is one of the newest members of the Big Fish Restaurant Group. The Big Fish Restaurant has grown to include numerous restaurants in Delaware, Maryland and Pennsylvania and continues to grow. A unique blend of original, homemade recipes, must have favorites and affordable prices have resulted in a dedicated following at all of our locations. Enough so to earn numerous Best of Delaware awards over the years. The secret ingredient to our success is our commitment to providing fresh, great tasting dishes, unsurpassed hospitality and impeccable customer service in a casual and fun atmosphere. We only hire the best team players with a true passion for the hospitality industry.

Lauren Bogush

Manager
Lauren began her career in hospitality 16 years ago and has worked her way through a variety of positions including server, bartender and manager. She started at the Ale House in 2011 as a server and is now not only a manager, but is responsible for all of the beer selections, and helps with the creation of the Ale House signature cocktails. In her time off, Lauren enjoys cooking and dining out.

Amy Sassaman

Special Events Coordinator and Marketing

Amy started her hospitality career nearly 10 years ago as she cocktailed at a popular beach bar, then moved to serving, bartending and banquets/special events in the Wilmington area. She started at the Ale House in 2012 managing the banquets and deliveries, and manages now too. When Amy isn’t working, she enjoys catching up with family and friends and spending time outdoors.

Mike Bomba

Executive Chef
Mike graduated from the Academy of Culinary Arts and has been a chef for over 25 years. He spent the last 3 years at Ale House as the General Manager and Director of Operations for Cherry Tree Hospitality Group. When Mike isn’t working, he’s sleeping.

Michael McNutt

Culinary Director
Born a Delaware native, Michael McNutt developed a love for seafood at a young age while crabbing with his father on the Chesapeake inlet rivers. After realizing his passion for food could translate to a career, Mike took a job at the Hotel DuPont after high school. He learned from strict European chefs, and quickly became proficient in classic French cuisine. Chef Mike attended Johnson & Wales College of Culinary Arts, where he further honed his craft. Upon graduation, Mike climbed the ranks of the Rare Group, for whom he specialized in opening new restaurants in the New England area. Missing home, Mike eventually moved back to Delaware, and joined the Big Fish team in 2009, during the opening of the Riverfront location. Chef Mike strives to combine his knowledge of traditional technique with his love of seafood to produce the freshest seasonal specials for the masses to enjoy at Big Fish Grill on the Riverfront.

Paul DeBrigida

Director of Operations
Originally from Philadelphia, Paul received his business management degree from Loyola University in Baltimore, MD. After he graduated, he spent the next 7 years managing corporate and privately owned restaurants in Maryland. In 1997 he decided to open his own restaurant, and over the next 20 years, he owned and operated numerous bars and restaurants throughout Maryland and Delaware. In 2017 he met Eric and Holly (Owner and VP of the BFRG) and joined the Big Fish family as Director of Operations.