Delta Tau Delta - Oklahoma State University

DELTA TAU DELTA PAGE 5 A s he honed his culinary skills over the years, Eric Smith worked for chefs as they won James Beard Awards for excellence in the restaurant industry. Eric strove to become an executive chef and open his own restaurant, but he never expected a nomination of his own. In 2025, Eric was nominated as a semifinalist for Best Chef in the Southwest for his work at The Crown, his Oklahoma City restaurant of nine years and counting. The fine dining establishment was also named one of USA Today's best restaurants of 2025. "I've had friends and a guy who worked for me get nominations, and then you never expect it for yourself—you almost forget the idea," Eric said. "It's just really wild." F I N D I N G T H E P A T H F I N D I N G T H E P A T H Eric enrolled at the hotel and restaurant school at Oklahoma State and pledged Delta Tau Delta in 1990, having connected with the Delta Chi Chapter through his older brother. He describes the brothers of his era as "high octane individuals," including respected chefs like David Skinner '87 and Benny Griswold '90. (Another high-profile brother was actor James Marsden, who Eric roomed with for a semester; James also held his brother's 50th birthday party at Eric's restaurant!) Eric loved building friendships in the fraternity and Stillwater community while growing as a cook. He worked as a weekend sorority house chef in college and has fond memories of cooking late at night with brothers in the Delt kitchen. While Eric struggled with alcohol in his college years and early career (now approaching 24 years of sobriety), he stresses that he does not hold his fraternity environment or chosen industry responsible whatsoever. "That train was going to happen regardless," he explained. "I was always going to end up where I did, where I either had to quit or die; the path was just the path." E X P E R I E N T I A L D I N I N G E X P E R I E N T I A L D I N I N G Eventually, Eric left OSU and studied in the Coach House Culinary apprenticeship program, run by Chef Kurt Fleischfresser in OKC. Eric was the fifth of 47 apprentices to graduate in the program's 30-year run. He then moved to Chicago for 13 years, working under award-winning chefs as he developed his own restaurant concepts. Nine years ago, he opened The Crown back home in the OKC culinary scene. The restaurant's signature experience, "The Crown Room," is based on Eric's idea that smell should play a larger role in dining. Guests to the Crown Room book a private party, for which Eric curates a custom menu for a "full sensory" four- course meal. He and his team pair an aroma, song, and beverage with every course of food. "As I talk with the group over their pre-dinner cocktails, I get a vibe of their demographic and background," he explained. "Then I want to hit them over the head with songs that are familiar and comforting, giving them a whole experience. Disarmed, high speed, large food, fine dining is what I would call it." Eric advises aspiring chefs and restaurateurs to build up their computer and accounting skills to support their business. His wife, who owns a clothing store next door to The Crown, also manages the restaurant's social media and branding. "I don't think it's a coincidence that we got a Beard nomination and made the USA Today list a year after she started that…." Looking at the future, Eric simply hopes to get busier and continue elevating The Crown's experience. "Much of your career is like having a band, just hoping you get to play next Friday. Once you reach a level where you're pretty damn sure you'll keep playing, that's winning—more so than you might believe for a lot of us." Photo credit: The Oklahoman An Unforgettable Dinner Eric Smith Treats Guests to The Crown Room You can learn more at thecrownokc.com and connect with Eric at chefofcupcakes@gmail.com.

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