We are an Italian-influenced American restaurant located in the historic Bloomingdale neighborhood of Washington, DC.

Proprietors and long-time friends Michael Friedman and Michael O’Malley have introduced a youthful sophistication to the rapidly evolving dining scene in one of the most eclectic neighborhoods in the nation’s capital.

Our Team

Michael Friedman


Westfield, New Jersey native Michael Friedman’s professional cooking career began as a prep cook with Mon Ami Gabi. Friedman spent three years with Rich Melman’s Lettuce Entertain You group, rising to sous chef in just eight months before enrolling in the Culinary Institute of America in Hyde Park, New York.

After graduating at the top of his CIA class, Friedman began working for Jose Andres at Zaytinya. After two years, he left his mentor to travel the world. Eating through Italy, Greece, Turkey and Northern Africa, Friedman picked up the interesting and exciting nuances of each country. Back in the US, Friedman spent time staging in some influential kitchens, including San Francisco’s Incanto, Los Angeles’ Lucques, Philadelphia’s Vetri and New York’s Scarpetta. Friedman returned to D.C. as Executive Sous Chef of Proof, and under the tutelage of Executive Chef Haidar Karoum, he learned to hone his craft and simplify his style to let seasonal ingredients shine.

Friedman opened up The Red Hen in 2014. His eclectic menu offers guests a focused selection of seasonal, Italian-influenced dishes interpreted with Mid-Atlantic ingredients. Red Hen continues to be a neighborhood gem within Washington DC that excites diners with new dishes every season.

In 2016 he opened All-Purpose Pizzeria - serving antipasti, classic Italian American dishes and deck oven-fired pizzas in the heart of downtown D.C. As a New Jersey native, All Purpose became a love letter to Chef Friedman’s youth. Shortly after its opening, All-Purpose was named D.C.’s top restaurant by the Washington Post. In 2017, Friedman was recognized as a James Beard Award semifinalist. Michael Friedman holds a bachelor’s degree in communications and a minor in American history from Boston University.

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Michael O’Malley

Director of Operations/Owner

Chicago native Michael O’ Malley has been involved in food operations of various sorts since the age of 16. While earning his B.A. in Hotel Administration and Food and Beverage Management from the University of Nevada, Las Vegas, O’Malley spent a summer as an intern with Lettuce Entertain You Enterprises (LEYE) in Chicago.

Upon graduation, O'Malley moved back to Chicago, continuing his tenure with LEYE and developing his management skills at several locations of company's classic French bistro, Mon Ami Gabi. In 2005, he moved to Washington D.C., where he served as assistant general manager of the Mon Ami Gabi in Bethesda, MD. It was during his time in the nation's capital that he also met his future business partners, Michael Friedman and Sebastian Zutant.

After four years in D.C., O' Malley moved back to Chicago to pursue his MBA at DePaul University, where he further developed his entrepreneurial skills and drew up new business ideas. With his MBA in Entrepreneurship and Finance, he developed The Red Hen concept with Friedman and Zutant, and began looking for spaces for their first project together.

In April 2013, O'Malley and his partners opened their Italian-influenced restaurant in the Bloomingdale neighborhood of Washington, DC. O'Malley is responsible for the daily front-of-the-house operations, including delivering a comfortable and approachable style of service to complement the restaurant's welcoming neighborhood sensibility.

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Jared Barker

General Manager

Originally from Caroline County, VA, Jared grew up cooking, gardening and canning with his mother and grandparents. It’s no surprise he’s still at it today, both as General Manager of D.C.’s The Red Hen, and on his own farm in Fauquier County, VA, complete with chickens, pigs, bees, and a large garden.

Jared moved to D.C. in 2009 to take on his first Front of House position when he helped open Eatonville. Jared then spent three years as a server at Proof, where he met Chef Michael Friedman and Sebastian Zutant. When Friedman and Zutant left to start their new venture, The Red Hen, they asked Jared to join them as Service Director.

Now General Manager of The Red Hen, Jared oversees daily front of house operations, education, and training of all staff at the Bloomingdale neighborhood restaurant. In October 2015, he was named one of Zagat’s “30 under 30,” recognizing Jared as one of D.C.’s most innovative players in the dining industry. Jared holds an Associate’s Degree in Culinary Arts and a B.A. in Food Service Management from Johnson & Wales University.

Krystal Cripe

Chef de Cuisine

An Elkhart, Indiana native, Krystal Cripe’s life has always revolved around the kitchen. Spending time cooking with her family was a constant growing up. After diverting from her plans to be a graphic designer while attending Kent State, Cripe ended up at the Culinary Institute of America where she met Chef Michael Friedman.

Upon graduating the CIA in 2007, Friedman encouraged Krystal to move to D.C. After staging at both BlackSalt and Zaytinya, Krystal moved back home and started her career at Elcona Country Club, where she worked her way up to Chef de Cuisine and spent four years honing her cooking style. In 2013, Friedman invited her to move to D.C. and open The Red Hen as Sous Chef.

Now Chef de Cuisine, Krystal develops new, seasonal dishes and continues her work on The Red Hen’s pastry menu. In 2015, Krystal was chosen as one of three up-and-coming sous chefs to participate in The Washington Post’s Sous Chef challenge.

  • Samuel Nellis -

    Assistant General Manager

  • Jonathan Stow -


  • Anshu Khetan -

    Sous Chef

  • Marina McFarland -

    Pastry Chef

Red Hen Family and Friends

Sebastian Zutant -



We accept reservations for parties of up to 8 and always keep room for walk-ins.
For larger groups we have full restaurant buyouts available. Please Email Us
Book a Table