Restaurants on the Edge, interview with chef Nick Liberato

I was actually the person that brought the concept of the show to a production company in LA. I’ve been pitching show ideas since 2004. At the time, I was operating a restaurant that I took over in 2014 called The Venice Whaler where I took sales from $3 million to $10 million doing exactly what we do on the show. I changed the menu, design and incorporated all I could to uplift the space to increase sales. Since I brought the concept of the show to the table, the concept of the show evolved to something much bigger than any of us could have imagined with the collaboration of everyone in front and behind the camera.