Emily, Connor, Eli and Nathan grew up watching their dad, Craig Basler—co‑owner and head chef at Dalie’s Smokehouse—build a legendary restaurant. Today, all four are learning how to lead, collaborate, innovate, and carry forward a legacy built on smoke, sweat, and a family that wouldn’t quit.
When did you realize, “This isn’t just Dad’s job—this is my future too”?
Emily – Catering Operations & Marketing Manager / Assistant GM
I started with my dad at Bogart’s in Soulard and have been part of Dalie’s since day one, with a few detours to try other opportunities. I worked in pro soccer, ran the Pappy’s food truck, tried sales and marketing, but I always found myself wanting to come back.
In 2024, sitting in a cubicle, I realized a desk job wasn’t me. When I returned this last time, it was with purpose. I dove into catering operations and eventually into marketing strategy. Leading by example has given me confidence that I’m here because I want to be, not because I have to be.
Connor – Pit Master
When I was younger, I didn’t get why my dad came home so late. Everything changed when he sent me to Arkansas to learn from Skip Steele, one of the original Pappy’s owners.
I don’t know everything, but give me anything, and I can prep it, smoke it, and get it where it needs to be. There’s a difference between being another worker and being someone the kitchen relies on. My dad pushed me into that role, and it’s helped me grow. We don’t do this for the money. It’s about the connections we make with customers every day.
Eli – On‑Call Employee / Transitioning to HVAC Refrigeration Specialist
My first day was Father’s Day—doing dishes. If you can survive that, you can survive anything.
I’ve always loved cooking, but I didn’t think food service was my path. I worked at a ski resort, lived the van life, and traveled, but I missed my family. Seeing them every day is a luxury most families don't have.
I’m going into HVAC, specializing in refrigeration, so when the walk‑in goes down, I can be the guy who fixes it. It’s a way to support the restaurant from a different angle.
Nathan – Chef / Private Dining & Catering
My dad taught me how to hold a knife at the age of four. By seven, I was teaching my babysitter how to make a panini.
I took every culinary class in high school and eventually attended the same Forest Park culinary program where my parents met. I even worked at the same prep station my dad once did. There’s something special about following in your parents’ footsteps.
How does working side‑by‑side as a family really play out?
Nathan: We call it anti‑nepotism. Being Craig’s kid means you’re first on the call list.
Eli: Holidays? Extra prep? You’re the first one in.
Connor: Our parents taught us to work hard and stay close.
Emily: That doesn’t mean we don’t fight. I once carried a duct‑taped whiffle ball bat to keep my brothers in line… lovingly.
Eli: She’s not kidding.
Emily: Shoutout to Nathan for his first solo pairing dinner; he set the menu for our private dining event called Not My Father’s Italian Dinner. Seeing my dad and Nathan in chef coats together… that was special.
How do you separate your dad from your boss?
Connor: We call him Craig here.
Emily: We earn his respect like everyone else. We’re here because we know what we’re doing, not because we’re his kids.
Connor: There’s no right way or wrong way—only Craig’s way. Training a 50‑year‑old at 27 is tough, but this is our kitchen. Shortcuts show up in the food, and we’re not willing to trade quality for convenience.
Eli: Consistency and quality, always. Craig even sings, “One bone, two bone, three bone, pin bone. Don’t mess up Craig’s chicken.” Funny, but serious. Craig holds the line, and we’re expected to hold it with him.
What does your mom think about all four kids working in the restaurant?
Connor: None of this exists without her. She managed our lives so he could build the restaurant. We didn’t always appreciate that.
Emily: She’s our upper management—the real boss. She sometimes feels out of the loop, especially on Mother’s Day when we’re all working. On Father’s Day, she thinks we’re celebrating, but we’re sweating and exhausted. Going home to her is our reset.
What does the future of Dalie’s look like?
Emily: Catering and events are huge for our future—bringing Dalie’s into the community by hosting pairing dinners and telling our story in new ways. And yes, I picture my daughter running around the restaurant someday just like I did.
Connor: My dream is to make Craig’s dream come true. Once I do that, mine will follow.
Eli: I see myself being the guy they call when the walk-in refrigerator goes down at midnight. I’ll still be around this place; I don’t think I could fully leave even if I tried.
Nathan: With our catering expansion coming, I want to bring back the classical French and Italian dishes Dad trained in. I love barbecue, but I also want to introduce a versatile fusion menu and grow our high‑end private dining. My goal is to run an off-menu operation.
Emily: Knowing that our dad can build what he’s always wanted—and eventually pass it to us—feels really special.
Visit Dalie's Smokehouse on Dougherty Road and Big Bend.