PROFILE
Nick Liberato The Face of Netflix series, Restaurants on the Edge
| BY RAJ GILL
Nick Liberato is the face of the hit Netflix series “Restaurants on the Edge” (Season 2 just released), which focuses on helping restaurants in distress by performing consulting, restructuring and turnaround services in a holistic manner. His worldwide adventure takes viewers to some of the world’s most spectacular locations including mountainsides and white beaches, which despite their outstanding views need a push to live up to their magnificent views.
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ick has teamed up with Mike Dalewitz to specialize in business restructuring and turnaround. They have created a new company 618 Hospitality Group which provides restaurants with the tools to perform, prosper, and profit while navigating the Covid-19 pandemic. They took time out of their busy schedules to chat with Journalist Raj Gill, all things culinary and the impact that the pandemic has had on the hospitality industry. First of all let me start by saying I am a huge fan of the show, as are our readers. Will there be another season and if so when can we expect the next season to air? NICK: Unfortunately with the pandemic and travel restrictions, it’s keeping a lot of production from moving on. So it is difficult to say. How did you secure your job on the programme?
NICK: I worked very hard at what I do to be the best for the job. How were your co-hosts selected? NICK: Very carefully and they were absolutely the best picks. How do you select the restaurants that you make over on the show? NICK: We go through online reviews of restaurants with great views and look for the ones that are struggling. And how long does it actually take to turn the restaurant around? NICK: Roughly a week for each episode. It’s up to the owner to really carry that out after we leave. Consistency is everything. You work closely with the restaurateurs, what impact does that have on you? NICK: A lot actually. I want nothing more than to see them succeed and flourish in their business but we are always running against the clock to give them as much help as possible for the time we are there. Peoples’ lives and family are on the line and I take that very personal to always give them my all. Once the job is complete do you still keep in touch with the restaurateurs and keep an eye on their progress? Have any of them regressed to their old bad habits? NICK: I have actually kept in touch with a few of the owners. Mostly just keeping tabs and an-
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swering business related questions. I have really enjoyed seeing them grow with their business. I particularly enjoyed the Hawaii episode, did you really get high? NICK: It was much more about “getting centered” rather than high. It gave me clarity, I was definitely in the moment. Who is the most famous person you have cooked for? Did you feel intimidated? NICK: A big part of my career was working as a private chef to the stars. There was one party in particular in LA when I cooked for a small dinner party that included Oprah, Paul McCartney, Bruce Spingsteen, Elvis Costello, Ringo, Tom Hanks and Martin Short. I was for sure nervous but once I started cooking all was good. I treat everyone I cook for like a rockstar, but after that meal I was happy to say that I cooked for the Beatles! Which star did you most enjoy cooking for, and which star did you least enjoy cooking for? NICK: I really enjoyed cooking for Anthony Kiedis from the Red hot Chili Peppers as well as comedian/actor Hank Azaria. Both are great guys. The person I least enjoyed cooking for I would rather not name but at one time she was one of the biggest stars in the world and put the “D” in diva. These are exciting times for you both, launching the 618 Hospitality Group as a response to the pandemic. What significance does the digits 618 hold for you both?