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Kyle Bryson

Principle Owner


Kyle was born to be an entrepreneur. While growing up in a small Texas town south of the Dallas-Fort Worth Metroplex, Bryson got his start in the restaurant industry as a busboy⁠—moving up the kitchen ranks and learning the ins and outs of the industry.

By the age of 32, Bryson’s dream of becoming an entrepreneur became a reality. In 2007, he opened Chill—his first restaurant concept—in Grapevine, TX. Bryson then opened Mixed-Up Burgers in Grand Prairie, TX during 2010—receiving accolades from the Grand Prairie Chamber of Commerce, including “Small Business Of The Year” (2014) and “Business Of The Year” (2015). Bryson also opened the Dirty Mule Bar and Guardian Guns in Arlington and Grand Prairie, respectively.

One of Bryson’s proudest achievements occurred in 2012 when UrbanSpoon included Mixed- Up Burgers in its annual “America’s Most Popular New Restaurants” list—recognizing the unique burger concept and Uchi (Houston) as the two most popular restaurants in Texas. Most recently, Bryson formed a partnership with Wallace Owens and Executive Chef Stefon Rishel in 2017 to establish Trident Restaurant Group.

Outside of the office, Kyle finds the balance between owning multiple businesses and spending time with his wife of 20+ years and two children, Gunner and Presley.

Wallace “Wally” Owens

Principle Owner


Wallace “Wally” Owens has always had a passion for creative foods and unique dining atmospheres, which is evident by his vast knowledge and experience in the restaurant industry.

Born and raised in Arlington, TX, Owens received his first industry-related job in high school at a local bodega. Owens then ventured to Waco, TX in the late 1970s⁠—working as a server during his collegiate career and earning a bachelor’s degree in accounting from Baylor University. He then spent the next 12 years as an accountant at Brown Graham & Company, as well as a consultant with several prestigious CPA firms throughout Texas.

In addition to his business background, Owens brings over 25 years of experience in the barbecue/restaurant industry⁠—including a 17-year tenure at Spring Creek Barbecue and a three-year stint as a Dickey’s Barbecue franchisee.

Most recently, Owens joined a partnership in 2017 with Kyle Bryson and Executive Chef Stefon Rishel to create Trident Restaurant Group. As a principal owner, Owens uses his restaurateur knowledge and business background to provide insight on the development of exceptional dining experiences that consistently produce a profitable outcome.

Stefon Rishel

Executive Chef – Principle Owner


With a big personality, a love for food & family and a vibrant mohawk that changes colors more often than a chameleon, Chef Stefon Rishel has made a name for himself throughout the Dallas-Fort Worth Metroplex. 

Rishel ventured to the Lone Star State after spending his childhood in Michigan. Upon his arrival to Texas at the young age of 23, Rishel stepped into a professional kitchen for the first time—working for the beloved, family-run Pappas Restaurants. He then earned the position of executive chef at the former Brackets sports bar inside Dallas’ Hotel Palomar. From there, Rishel was commissioned to create a sophisticated menu of Southern fare for the former SISU Uptown Resort near Downtown Dallas. 

His claim to local fame occurred during his three-year stint as executive chef at MAX’s Wine Dive—not only was Rishel hired to open MAX’s Fort Worth location, he was also given leeway to create his own upscale comfort dishes. During this time, Rishel was named the culinary winner of Fort Worth Magazine‘s Top Chef competition in 2015 and received additional accolades from the publication—including  “Best Comfort Food” (2014), “Best Use of Bacon” (2014) and “Best Brunch” (2014 – 2015). 

In 2016, Rishel moved further down south to oversee menu development and culinary operations at 51fiften Cuisine & Cocktails located at Saks Fifth Avenue in the Galleria Mall in Houston, TX. Even though the restaurant received critical acclaim, Rishel’s tenure was brief—as he was too far away from his wife and newborn daughter and he missed the collaborative culinary community found in Fort Worth. Upon returning home, Rishel served as executive chef for Texas Bleu Steakhouse before forming a partnership with Kyle Bryson and Wallace Owens in 2017 to create Trident Restaurant Group and open upscale and affordable dining experiences throughout the Dallas-Fort Worth Metroplex. 

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