O'Fallon

Richard Heisler

General Manager

With over three decades of restaurant leadership experience, Richard Heisler has been a cornerstone of our success in the St. Louis area. Since joining the company in 2004, Richard has served as General Manager at Bristol O'Fallon, later leading the team at Bristol in Creve Coeur for two years before returning to O’Fallon to once again take the helm.

Richard’s background in private clubs and fine dining continues to shape his guest-first philosophy and thoughtful leadership style. His dedication to excellence, attention to detail, and strong mentorship have made a lasting impact across every team he’s led.

Above all, Richard believes that a great team is the key to success—and proudly considers his team our most valuable asset.

Outside of the day-to-day, you might catch him enjoying one of his favorite dishes: the signature Tuna Tacos.

John Rush

Executive Chef

With over a decade of culinary experience, John Rush brings passion, skill, and a deep appreciation for tradition to every dish he creates as Executive Chef at Bristol Seafood Grill in Winghaven. Over the past 10 years with the company, John has had the opportunity to hone his craft at sister restaurants including J. Gilbert’s Wood-fired Steaks & Seafood, Devon Seafood Grill and Make Room for Truman.

John’s love for cooking began in the heart of his family kitchen, where he learned the art of traditional French cuisine alongside his grandmother and father. This foundation continues to inspire his approach to cooking—balancing classic techniques with bold, memorable flavors.

Among the many dishes he's crafted, John’s personal favorites are the Ribeye and the signature Chocolate Velvet Cake, both of which reflect his commitment to rich, satisfying, and thoughtfully prepared food.