Chef Rick Pasche grew up in Houston, Texas where he learned to cook southern food at the first restaurant he managed. His upbringing gave him the passion for authentic cajun and bbq food inspiring him to bring southern flare to West Michigan.
Pasche first got into the restaurant business in 1986 working at a college BBQ restaurant. In 2000, Rick opened an original Cajun restaurant named Frilly’s in Texas. Later, he opened the first Pasche’s restaurant in Vermont before coming to Michigan in 2007.
Pasche’s Seafood Kitchen serves up cajun cuisine from gumbo to dirty rice commonly prepared in Southern Louisiana. Following the success of the Seafood Kitchen, Rick wanted his guests to experience a taste of southern BBQ unlike any other in the region. He opened Redline BBQ Smokehouse and Catering featuring traditional brisket, fall-off-the-bone ribs and pulled pork to name a few tasty selections available. Rick also owns and manages Frilly’s Seafood Bayou Kitchen – a cajun-inspired seafood kitchen much like Pasche’s Seafood Kitchen in Decatur, Texas, and Laura’s Gourmet Catering in Southwest Michigan.
Every item on each of Rick’s menus has been hand-selected by Pasche himself, then created from scratch using only the freshest ingredients available. Authentic, southern style cooking prepared fresh each and every day. That’s authentic cajun cuisine and BBQ. That’s the flavor of Rick’s Restaurant Group.