Our Team

Alexander Smith is the founder and president of Atlas Restaurant Group, a Baltimore-based hospitality group that he founded in 2012 with the opening of fast casual concept Harbor East Deli & Pizzeria. Atlas has grown into a nationally-acclaimed brand with over 50 locations in Maryland, Texas, Florida, Pennsylvania and Delaware.

Immediately following his college graduation and during his professional lacrosse career, where he helped his teams win multiple league championships and one gold medal with Team USA, Smith got his start operating a Häagen-Dazs franchise in Baltimore’s Harbor East neighborhood. Smith’s desire to pursue a career in hospitality was inspired by watching his grandfather’s incredible work ethic lead to immense national success for Baltimore’s H&S Bakery.

Alex is a visionary leader who is redefining the traditional hospitality landscape through his unparalleled concepts, while also revitalizing cities like Baltimore through his commitment to the communities he serves. With each restaurant, Smith creates an unparalleled experience featuring quality of product, live entertainment and impeccable service. In addition to restaurant operations, Alexander Smith has been an active board member at some of Baltimore’s most notable organizations and charities, including his longest tenured membership with Visit Baltimore, the city’s official destination marketing organization. Some of the other organizations and charities where Smith has served as a board member include the National Aquarium, Living Classrooms, Greater Baltimore Committee, and most recently with the Maryland Science Center and Signal 13 Foundation in Baltimore.

Alex lives in Maryland with his wife and three sons.

Eric Smith is Managing Partner of nationally-acclaimed hospitality group Atlas Restaurant Group.

Following a successful college lacrosse career as one of University of Delaware’s top offensive players, Eric began working with his older brother Alexander Smith, president and CEO of Atlas Restaurant Group.

Eric started out as a bartender at the group’s high-end Mediterranean concept Ouzo Bay and then helped open Atlas’ Japanese restaurant Azumi as bar manager. After showcasing his proficiency with all aspects of the beverage program, Eric moved into a role where he currently oversees each restaurants’ impressive beverage program. Under his guidance, the group’s Italian chophouse, Tagliata, earned spots on Wine Enthusiast’s Top 100 Wine Restaurants while the group’s speakeasy-style cocktail bar, The Elk Room, was named one of Esquire’s Best Bars in America.

Together with his brother, Alexander and Eric are some of the youngest restaurateurs in the country to privately own a hospitality group of high-end dining concepts spanning across multiple states.