From engineer to restaurateur: Liberty Entertainment's Nick Di Donato

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“We had gone from 1,400 employees … to 50 head office employees struggling to survive in a matter of two weeks,” says Nick Di Donato, co-founder, president and chief executive of Toronto-based restaurant, nightlife and special events company Liberty Entertainment Group.

Trained as an engineer and a proud Italian-Canadian, Di Donato left a full-time, secure job at a large petroleum company to start working full-time in the volatile hospitality industry. He credits his wife, Nadia Di Donato, not only as a major support in making that decision, but also the chief creative force behind the brand since the beginning.

Liberty Group, led by Nick Di Donato for more than 30 years, runs more than 10 venues in Toronto, including the iconic Casa Loma site, the Liberty Grand at Exhibition Place, the Michelin-starred Don Alfonso 1890 Toronto, several Cibo locations and the soon-to-be-opened Bovine Steak and Sushi House at Union Station.

The company and Di Donato have earned awards and honours from Canada as well as Italy. The Di Donatos’s philanthropic interests include education, arts, Canada’s Walk of Fame, and supporting several health-care facilities in the community.

What are your earliest memories of wanting to start your own business?

“Throughout my engineering studies at University of Toronto, I was constantly debating and restructuring my career path. I knew a degree in engineering would serve me well should I want to work for a major corporation, but I also believed that the highest level of education would assist should I want to start my own business.

I have counseled my children the same – to strive to achieve the highest level of education possible, as it will serve you well whatever you do.”

Who was your champion or greatest support in your earliest years in the hospitality business?

“I was greatly inspired by Franco Prevedello. He was a trailblazer in the hospitality industry, a fellow Italian, and was always creating the newest, most interesting concepts.

Prevedello has had a hand in more than 25 high-end restaurants over the years – including Centro in 1987, Nota Bene and Carbon Bar, among others, and was an innovator and a champion in the Toronto culinary scene. I am honoured to be named in Foodservice & Hospitality magazine’s Hall of Fame alongside Franco, as Independent Restaurateurs.”

What kind of vision did you have for your hospitality business?

“When deciding to go into the hospitality business, I did not want to merely open a single restaurant. I wanted to create a hospitality organization, which was diversified and encompassed all areas.

I had a vision to create casual dining experiences in addition to high-end restaurants and nightclubs. I was well versed in these areas, as I had worked in the industry at my father’s restaurant and throughout my university years to pay for my education.

I started with a small restaurant with my brother, Pat Di Donato, as a side hobby while I was an engineer at Imperial Oil, and only then moved fully into hospitality when I secured our second location.

Leaving a full-time, secure job with the largest corporation in the world at the time to work full-time in a volatile industry was the most challenging and difficult decision I had ever made. I was fortunate to have my wife be supportive and understand that my true passion was hospitality and that we would take the risk.”

What have been your greatest challenges, as well as your greatest triumphs at Liberty Group?

“My greatest challenge with Liberty Entertainment Group as a leader in hospitality, as it may have been for many in the industry, was COVID. On many occasions during that period, I had asked myself, ‘Will we get through this?’

We had gone from 1,400 employees … to 50 head office employees struggling to survive in a matter of two weeks. In Toronto we were closed for longer than any other city in the world – for over 400 days.

Our greatest triumph was coming out of that dark place during COVID, to negotiating and executing deals during what seemed the worst of times.

Our greatest growth period came after COVID. Our Michelin award-winning restaurant, Don Alfonso 1890 Toronto, and the move to the new Westin Harbour Castle location, the launches of Pizza Wine Disco and our King Street saloon, Paris Texas, as well as our most recently opened, fine-dining gem, DaNico … to the upcoming, Blue Bovine Steak and Sushi scheduled to open in early 2024, all have happened in a little over a year, post-COVID. We’ve been busy.”

How do you keep your family dynamics healthy while working in partnership with your wife, Nadia Di Donato?

“As hard as it was, I have always kept family first. I had my wife Nadia [Di Donato], a successful designer, join our business at Liberty Group as vice-president and creative director, so that we could work together and be as passionate together, as I am, about our business.

Today, I credit her as the single most important factor in the success of our business. Her creativity and sense of style is unsurpassed and continues to be recognized and acknowledged on the world stage with significant international awards for her restaurant designs.

We work incredibly well together, as she will always bring the creative concepts and vision, while I am focused on how to execute and make these concepts come to fruition while making sound financial sense.”

Can you share with our readers the philanthropic initiatives you’re most proud to support?

“I support many different areas of charity work. From serving on the Board of St Michael’s College School (my alma mater) to working with Kiwanis [club] on educational philanthropy, to being the vice-chair of Canada’s Walk of Fame, to [help] creating the Casa Loma Symphony Orchestra and ongoing support of the arts, to creating events and engaging with Mount Sinai Hospital, Humber River Hospital and Hospital for Sick Children’s Foundations in the medical and health-care community, I believe leveraging my knowledge in events and hospitality to support these diverse charities, is paramount.”

Any new projects on the horizon you’re excited about?

“I am extremely excited about our upcoming launch of Blue Bovine Steak and Sushi House. It is an ambitious project, encompassing 15,000 sq ft in Toronto’s Union Station. We look forward to bringing a signature, high-end restaurant to one of Canada’s most significant heritage sites.

I have been working diligently with Osmington [Inc.] and Lawrence Zucker, the developers for the site, to change the site’s perception from that of simply a pedestrian walkthrough facility, to much more – and to one of the city’s most prolific hospitality destinations. Similar to our vision and goal for Toronto’s famed historic castle venue, Casa Loma, with which we are having great success for our ongoing hospitality, entertainment and cultural programs and our award-winning destination restaurant there, BlueBlood Steakhouse.

I will also continue to work with Canada’s Walk of Fame to ensure Canadians honour and celebrate their own accomplishments, and to inspire our youth to be the best they can, to continue our country’s legacy of being a leading society in the world. This is very much a part of our vision for Liberty Group, as we strive to be a leader in hospitality for Canada on the world stage.”

What advice would you give a young entrepreneur?

“Never hesitate to seek – and pursue – one’s passion. If one is inspired and love what they do, the potential of what one can achieve is limitless. It may come with lots of hard work, trials and tribulations and ups and downs, but in the end, it will bring joy, pride and fulfillment in life.”

Responses were lightly edited for clarity and length.

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