Flop chef: Michelin-starred culinist jumps ship at Hamptons eatery after feuds over male strippers and four-figure pasta makers- but demands he still be paid in full for summer
- Terrance Brennan, the chef proprietor at restaurants such as Picholine and Artisanal Fromagerio, has parted ways with Zach Erdem
- Erdem, the man behind numerous nightlife and hospitality venues in the Hamptons, had brought Brennan on at his new eatery Blu Mar
- Brennan said one evening, diners were forced to endure the animated musings of a group of women who were being entertained by male strippers
- He told the New York Post that ‘customers complained about the noise, music and profanity’
- Erdem objected to Brennan spending four-figure sums on pasta machines and balked at the chef’s demand he be paid out in full for the summer
- The restaurant did manage to bring in Commerce Secretary Wilbur Ross and his wife Hillary the weekend after Memorial Day
The union of an established Hamptons restaurateur and a Michelin-starred chef has ended in a bitter split.
The New York Post reports that Terrance Brennan, the chef proprietor at restaurants such as Picholine and Artisanal Fromagerio, has parted ways with Zach Erdem, after the two joined forces at the new Southampton eatery Blu Mar.
Erdem, who has launched a number of hospitality and nightlife venues in the Hamptons including 75 Main, was reportedly fed up with Brennan’s lavish spending while the chef had issues with the atmosphere at the venue.
Please pack your knives: Terrance Brennan (above), the chef proprietor at restaurants such as Picholine and Artisanal Fromagerio, has parted ways with Zach Erdem
Local supporters The restaurant did manage to bring in Commerce Secretary Wilbur Ross and his wife Hillary (above with Erdem) the weekend after Memorial Day
Brennan said one evening, diners were forced to endure the animated musings of a group of women who were being entertained by male strippers inside the venue’s nightclub .
‘The nightclub is supposed to open at midnight, but they started early for private parties, and the customers complained about the noise, music and profanity,’ said Brennan.
He also accused Erdem of not paying purveyors, an allegation the Turkish-born restaurateur denied to the Post.
Money was an issue however according to one source, who said that Brennan’s desire for top-line equipment was a cause of concern for Erdem.
‘Terrance was running the place like it was Per Se, ordering things like $9,000 pasta machines and $100 plates, and Zach was having a heart attack,’ said a source.
‘It was a classic case of two egos clashing. They were both acting stupid.’
Pop art: Erdem, the man behind numerous nightlife and hospitality venues in the Hamptons, had brought Brennan on at his new eatery Blu Mar (interior above)
It is unclear however why Erdem wanted to bring Brennan on, referring to the chef as ‘old school’ to the Post before going on to say: ‘He doesn’t get it. People want to come to a good restaurant, have a great meal, and then go next door to the club. They don’t want to drive or take Ubers. He cares about his name but I have to pay the rent and the staff.’
Erdem said that he did all he could to make the relationship work, and blames his hire for the issues at the restaurant.
‘Terrance is trying to save himself. I paid for his name but he didn’t bring anything to the table. All the expensive stuff he ordered, he couldn’t sell,’ said Erdem.
Brennan said that despite working for less than three weeks – having walked out June 4 before returning for four days starting June 10 and then walking out again – he expects to be paid for the entire summer.