Chasen’s Ex-Chef Gives His Version of Dispute

And Now a Word From Otsuka: Last week we reported that Chasen’s had a falling-out with its chef, Michael Otsuka, after he found he was being replaced by Andreas Kisler of Checkers Restaurant. Otsuka was out of town and unavailable for comment at the time, but now he wants to give his side of the story.

He contends, first of all, that he only found out his job was in jeopardy after one of his friends was offered his position. Second, he said, “The owner [Grady Sanders] had avoided me since I found out that they were trying to replace me.” Otsuka says the reason he called Kisler on Thursday was to get the answers that, he says, he wasn’t getting from Sanders regarding whose positions in the kitchen were secure.

As to giving Kisler an earful, Otsuka comments, “All that I said that may have been upsetting is that I didn’t feel that Grady was being upfront with me.”

And did Otsuka really walk out on Friday? As he puts it, “I did not walk out, that’s total hogwash. I had a meeting with Freddy [Kernbach, the general manager] and Grady. Freddy was the one who made the suggestion that I leave Friday--I offered to stay. There was no walkout, there was no threat, there was no attempt to even return.” Now you’ve heard both sides.

The Farm in the Hills: Since Alan Jackson is no longer owner of Jackson’s Farm in Beverly Hills, his former partner, Fran Berger, will be running the show (or rather, the farm). The new name will be the Farm of Beverly Hills. Don’t expect the format or decor to change. “We love the interior and the concept,” Berger says. “The concept will stay the same because it works.”

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* The Farm of Beverly Hills, 439 N. Beverly Drive, Beverly Hills; (310) 273-5578.

Goodbye, Drai’s Cafe: Drai’s Cafe in Beverly Hills closed its doors Friday after only 10 months in business. Victor Drai, who also owns Drai’s on La Cienega in West Hollywood, says he did an “amazing” lunch business at the Beverly Hills location but it just wasn’t taking off enough for him at dinner time. “I think it was a mistake to do the same menu here as at La Cienega,” says the Draister. Live and learn.

In Eden, You’re Never Far From a Bar: A whole new supper club is coming to town sometime in September. 7080 Hollywood Blvd. is becoming a four-room-plus patio complex that will house a nightclub and restaurant, replete with no fewer than three bars. Owner David Judaken is aiming at an old-fashioned supper club scene with dinner surrounded by live shows and dancing. The decor is sort of Edenic, with natural materials, soft fabrics and lots of water and plant life, including a water curtain behind the main circular bar, where water flows down over turquoise-quartzite rock.

The chef is Claudio Marchesan, formerly of Pane e Vino, Il Fornaio and Prego. But the food won’t be Italian, it will be international. Why, you may ask? Judaken’s take is, “Everyone has their own concept of Eden.” There is, thank goodness, a warm apple pie on the dessert menu.

But don’t expect to see any nubile 18-year-old Adams or Eves walking around. Due to the liquor license, the Garden of Eden won’t be admitting anyone to the club or restaurant who is under 21.

Old Home Week at Chez Gilles: Gilles Epie of Chez Gilles in Beverly Hills is happy to have his sous chef back. Didier Labbe, who worked as sous chef to Epie at L’Orangerie for two years, will be joining Epie again at Chez Gilles on Monday. After leaving the Bistro of Beverly Hills, Labbe moved to New York to cook at Raphael, but the Big Apple was too cold for him and he missed L.A. Phone calls from Epie asking him to come back weren’t helping Labbe’s resolve. So he came back to town to join old pal Epie and Manager Albert Charbonneau, who also worked at L’Orangerie.

* Chez Gilles, 267 S. Beverly Drive, Beverly Hills; (310) 276-1558.

The Incredible Edible Flag: In honor of Mexican Independence Day, Sept. 16, chef Antonio Gutierrez of Antonio’s Restaurant on Melrose will be serving a chicken dish that reflects the colors of the Mexican flag. It’s a breast of chicken in a white wine sauce, with green chiles, served with red beans and rice. Though brown isn’t prominent on the flag, he also offers the chicken in the classic mole sauce made with chocolate from Oaxaca.

* Antonio’s, 7472 Melrose Ave., L.A.; (213) 655-0480. Open Tuesday-Sunday, 11 a.m.-11 p.m.