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‘A chance to escape’: ‘Restaurants on the Edge’ takes viewers to stunning locations around the world

Nick Liberato talks with restaurant owners in Austria in a scene from “Restaurants on the Edge,” which is streaming on Netflix.

Nick Liberato doesn’t sit back and wait for change.

Instead, he takes a role in helping change course.

This is why the business mastermind and chef got involved with the series “Restaurants on the Edge.”

The second season began streaming on May 8 on Netflix.

“I’ve been in a leadership role for quite a while in the hospitality industry,” Liberato says. “I’ve worked the last 10 years trying to help struggling restaurants get back on the right track. It’s something I enjoy doing. This show gives me a different outlet.”

“Restaurants on the Edge” is a premium lifestyle docuseries that invites viewers into some of the world’s most stunning locations.

The team of experts consists of Liberato, chef Dennis The Prescott and interior designer Karin Bohn as they transform the destination restaurants and the owners’ outlooks as well.

During the seven-episode season, the series takes viewers to spectacular locations in Slovenia, British Columbia, Finland, Ontario, Hawaii, St. Croix and Arizona. Many of the restaurants are on mountainsides or white beaches, and despite their outstanding views, they all need a push to live up to their magnificent views.

“The common thread is that it takes outside eyes looking in to help elevate what is going to make their business work,’ he says. “If you want to keep a business consistent and profitable, you have to be sure to check everything off your list. We help change the vibe of the restaurant. The viewer gets to see all of the transformations.”

Liberato began working at food stands in South Philadelphia while growing up. He would balance his love for food with surfing and snowboarding.

He moved to Southern California, where he started a catering company, which prepared meals for A-list celebrities.

It was through a connection with Michelin-starred chef and restaurateur David Myers that Liberato learned he needed to truly dive into every aspect of the business in front and in back of house to become a true restaurateur himself.

In just a few years, Liberato’s catering business began to thrive and he acquired the longtime Venice Beach, California, fixture the Venice Whaler, which was struggling financially. Lovato took the business from $300,000 in yearly sales to $4 million.

With “Restaurants on the Edge,” Liberato wanted to keep traveling and working in the culinary world.

He pitched the concept for more than two years before getting the green light from Netflix.

“The show is living proof that dreams come true,” he says. “Right now, travel is being limited. But the show gives viewers a chance to escape from what’s happening in the world right now and dream. I believe that we will come out of this situation better people. It takes dark times to challenge us, and we all can rise to the challenge and create something great.”

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