Get to Know… Nick Di Donato of Liberty Entertainment Group

So how’d you get started?

From a young age, I had the privilege of working alongside my father in his restaurant, immersing myself in the world of hospitality. Throughout my teenage years, I continued to hone my skills in the restaurant industry, supporting myself as I pursued an engineering degree. However, upon completing my studies, I realized that my true passion lay not in engineering, but in the art of hospitality. 

In 1986, driven by a desire to return to my roots, I opened my first restaurant, P.M. Toronto, on Carlton Street, right next to the iconic Maple Leaf Gardens. This venture was not just a business endeavor; it was a collaborative investment with my brother, marking the beginning of an exciting journey in the culinary world that I had always wanted.

When did you get your first big break? 

P.M. Toronto experienced remarkable success, in large part due to the strong affiliation with the Toronto Maple Leafs. The team’s players frequented our restaurant, transforming it into a gathering place for them. At one point, we even designated a private space specifically for the Leafs, where they could comfortably hold team meetings and enjoy a sense of camaraderie away from the rink.

It was an incredible honor to have iconic players like Wendell Clark and Doug Gilmour as good friends and patrons. Their support for our establishment was unwavering, and they often championed our restaurant within the community. The presence of these hockey legends not only elevated our reputation but also fostered an invaluable connection between the world of sports and hospitality. This relationship helped P.M. Toronto flourish, making it a cherished destination for both fans and players alike.

Learning from failure is a valuable and inevitable part of most entrepreneurial journeys. What was your “best failure” that taught you the most? 

In my perspective, failure is simply not an option; it is an unlikely outcome that I refuse to entertain. Challenges and setbacks are inherent in any ambitious endeavor, especially in the dynamic world of hospitality. However, I have learned that it is during these difficult times that one’s true character is revealed. Rather than succumbing to despair, I believe in embracing adversity as an opportunity for growth and transformation. It is a time to reflect, recalibrate, and strategize for a successful turnaround.

Ultimately, my unwavering determination drives me to work diligently until I turn the tide. I thrive on the challenge of navigating through adversity. Each experience of overcoming difficulties only strengthens my resolve and enhances my skills. My goal is not just to survive the tough times, but to emerge from them with even greater insights and achievements. In my world, the path to success is paved with challenges, and embracing that journey is key to realizing one’s vision.

How has the industry changed since you first started?

When I first got into the industry back in 1986, the landscape was starkly different from what we see today. The restaurant business was essentially a 24/7 endeavor, where the expectations were high, and the hours were long. Owners, chefs, and staff alike routinely put in grueling shifts, often working seven days a week for 12 to 14 hours at a stretch. This relentless schedule created an environment where commitment and hard work were the cornerstones of success. The idea of a work-life balance was nearly nonexistent, and the culture was one of dedication to the hustle, often at the expense of personal well-being.

Over the years, however, the restaurant industry has undergone a significant transformation. As conversations around mental health and work-life balance gained traction in society, restaurant owners and operators began to recognize the value of a healthy work environment. Employees typically work five days a week, allowing them to enjoy time off for themselves, their families, and personal pursuits. This shift not only enhances job satisfaction but has also proven to lead to improved performance and morale among team members, which in turn benefits the overall success of the establishment.

What’s one of the secrets to your success?

Having a clear objective, a well-defined goal, and a strategic plan is paramount to achieving success in any venture, particularly in the challenging realm of the restaurant business. When you set out with a vision in mind, it becomes easier to navigate the complexities and unpredictability that come with the industry. Crafting a structured approach allows you to break down your overarching ambitions into actionable steps, ensuring that each decision you make is aligned with your ultimate purpose. It is essential to stick to this plan, even when faced with hurdles or skepticism from others. The reality is that the road to success is often paved with doubt, and those who believe in their vision must dig deep and push through the noise to stay on course.

One of our most recent ventures DaNico was conceived to achieve a Michelin Star. What are the odds of obtaining such a high accolade? Would one put their entire plan into action just to achieve that goal? One year after we opened DaNico in September it was the only restaurant to be added to Michelin Star list of Toronto. Of 15,000 plus restaurants in the city we achieved our goal. I do have to say that my entire team at DaNico were laser focussed and our Michelin Chef Daniele Corona is one of the best chefs I have worked with in my career.

What drives you to keep pushing further?

At this stage of my life, my motivation stems from a connection to my passions rather than a pursuit of external validation or financial gain. This has allowed me to cultivate a sense of fulfillment that resonates deeply within my core. When I engage in projects that I am enthusiastic about, I find myself more energized and committed to the tasks at hand. This intrinsic motivation acts as a powerful driving force, pushing me to explore new ideas.

What do you look for when hiring a new employee?

When hiring an employee, reviewing a résumé is certainly an important first step, but it should not be the sole determining factor. Understanding a candidate’s personality, motivation, and aspirations is equally crucial. It’s essential to assess their drive and goals, as well as how these align with the company’s mission and values. This alignment often indicates whether they will thrive in your organization and contribute positively to its success.

What makes you passionate about your the special events industry?

I consider myself fortunate to be in the hospitality industry, which is one of the most rewarding fields you can be part of. The beauty of this profession lies in its unique blend of work and social engagement; it’s often challenging to distinguish between when I’m working and when I’m simply enjoying the experience. What truly drives my passion is the opportunity to connect with people, to create memorable moments, and to enhance their experiences.

For me, hospitality is not just a job; it’s a lifestyle that fuels my enthusiasm daily. I thrive on the energy of diverse interactions with guests and colleagues alike, and I find joy in curating exceptional service that makes a lasting impact. The dynamic nature of this industry keeps me motivated, as each day presents new challenges and opportunities to learn. The profound connection to my work is what makes every moment in hospitality feel fulfilling and meaningful.

What’s the best part about your job?

The best part of my job is the incredible opportunity to create new properties, restaurants, and experiences that delight people. I truly enjoy the challenge of bringing innovative concepts to life—imagining something that has never been done before and then turning that vision into reality. There’s a unique satisfaction in the entire creative process, from brainstorming ideas to the final execution. Seeing the joy and excitement on guests’ faces as they experience something fresh and unique is incredibly rewarding. It’s not just about building spaces; it’s about crafting unforgettable moments that resonate with people and enhance their lives.

And now for the Bonus Round…

When you were a kid, what did you want to be when you grew up (and how does it relate to what you do now)?’

As a kid, I played drums in a band and dreamed of becoming a musician. Interestingly, that aspiration connects deeply to my current career in the hospitality and entertainment industry. Just like performing in front of an audience, my role now involves entertaining and engaging people, creating memorable experiences for them. Although it may not be rock ‘n’ roll in the traditional sense, the excitement of connecting with others, whether on stage speaking or in a hospitality setting, is a thrilling and fulfilling experience. It’s all about sharing joy and making lasting memories, whether through music or exceptional service.

You wouldn’t be you without…

I wouldn’t be who I am today without my wife, Nadia. She is not only my partner but also my right hand woman and the creative director of our company. Her support and guidance have been instrumental to our success. Nadia’s respect and insight help me navigate challenges, and our strong relationship is a constant source of inspiration. I truly believe that our collaborative spirit and shared vision have played a vital role in shaping both my personal and professional journey.

What’s at the top of your bucket list?

I’ve been fortunate to accomplish many of the goals on my bucket list, but at the top of my current aspirations is to keep creating beautiful restaurants and captivating attractions for people to enjoy. Crafting unique experiences that bring joy and delight to others is what drives me and continues to inspire my work. I believe that each new project represents a fresh opportunity to connect with people and enhance their lives, and that’s truly fulfilling for me.

Favourite celebrity and why?

One of my favorite celebrities is Nicolas Cage. I had the incredible opportunity to get to know him back in 1994 while he was in Toronto filming “Trapped in Paradise.” He struck me as a true gentleman—despite his fame, he treated everyone with genuine respect and kindness. What really surprised me was that he would often walk around without any bodyguards, engaging with fans and making connections as if he were just one of us. His down-to-earth nature and warmth left a lasting impression on me, showcasing that true stardom doesn’t have to come with an air of superiority.

Favourite childhood memory?

One of my favorite childhood memories is from when my dad owned a restaurant at Dundas. It was in the 70s when they closed Yonge Street for a special event, transforming it into a pedestrian paradise. My brother and I, just 10 and 8 at the time, had the freedom to roam the street all day long. 

It was a different time, filled with a sense of safety and adventure. We explored every nook and cranny, discovering local shops, street performers, and delicious treats. The vibrant atmosphere was filled with laughter and excitement, and it felt like the whole city was celebrating. 

If you could have dinner with anyone, dead or alive, who would it be?

If I could have dinner with anyone it would definitely be Mick Jagger. I had the chance to get to know him in 2005 when the Rolling Stones performed at the Phoenix Concert Theatre here in Toronto. We attended a few parties together but we never got a chance to sit for dinner. The thought of sharing a dinner with him now is incredibly appealing. I can only imagine the fascinating stories and insights he would have to share—his experiences in the music industry, the evolution of rock ‘n’ roll, and the many adventures he’s had over the years. It would be an unforgettable evening filled with laughter, music, and inspiration!

What’s the weirdest thing you’ve ever seen or done in your life?

One of my weirdest and most exciting experiences was during an African safari. We were in a jeep when we unexpectedly came across a herd of rhinos. Suddenly, as our jeep rolled over a branch that made a loud crack, the entire herd turned to face us in an intimidating attack formation, with the males leading and the babies safely behind them. They stomped their hooves and appeared ready to charge at our vehicle. 

For what felt like an eternity—though it was probably just a minute—we sat completely motionless, heart racing as we held our breath. In that moment, time stood still, and I could feel the sheer power and wildness of nature surrounding us. Thankfully, after an agonizingly long pause, the herd finally turned and moved away, leaving us in awe of the incredible encounter we had just witnessed. It was a thrilling reminder of the raw beauty of wildlife and the unexpected surprises that nature can deliver!

If you could retire anywhere in the world, where would it be?

If I could retire anywhere in the world, it would undoubtedly be a picturesque vineyard in the Tuscany region of Italy. The stunning landscapes, with rolling hills covered in lush vineyards and olive groves, create a serene and beautiful environment. I can envision myself enjoying the warm sun, sipping on exquisite local wines, and indulging in delicious Italian cuisine. The slower pace of life, combined with the rich culture and history of the area, would make for a perfect backdrop to relax, explore, and savor every moment of retirement. A winery in Tuscany would be the ideal place to unwind and fully embrace the beauty of life!

What was the last fun thing you bought?

The last fun thing I bought was my Porsche GT3 RS, and I couldn’t be more thrilled! It’s such a stunning car with a sleek design and jaw-dropping performance. The engineering behind it is nothing short of incredible—it’s a true masterpiece of automotive technology. 

What was one of your less glamorous jobs you had when you were younger?

One of my less glamorous jobs was working in the kitchen of a restaurant, where I made pizzas. At the time, it wasn’t the glitzy and trendy pizza scene we see today; it was all about the hard work behind the scenes. I spent long hours chopping ingredients, kneading dough, and perfecting my pizza-making skills. 

While it may not have been glamorous, it taught me a lot about the importance of teamwork, perseverance, and the satisfaction of crafting something delicious from scratch. Plus, I developed a newfound appreciation for the art of cooking and the effort that goes into every meal. There’s something rewarding about serving up a hot, fresh pizza and seeing customers enjoy it!

Favourite vacation spot?

My favorite vacation spot is the Amalfi Coast in Italy. The breathtaking scenery of dramatic cliffs, shimmering turquoise waters, and charming villages is simply enchanting. I am fortunate to have my Partner with the original Don Alfonso 1890 in the most beautiful place in the world. 

I love exploring the narrow, winding streets of Sant Agata and finally settling  to delicious meal prepared  by the 3 star Michelin Chef Alfonso Iaccarino, he best Italian Chef of the Amalfi Coast. The breathtaking views, combined with the warm hospitality of my friends there, create an unforgettable experience. It’s a perfect blend of relaxation and adventure, making it my go-to destination.