Sol y Luna was founded by Guillermo “Memo” Castro, a native of Guadalajara, Mexico. He received his Bachelor of Arts in Architecture but had a passion and a natural ability for cooking. Prior to opening Sol y Luna with partner Daniel Rubio, Castro was associated with the Merritt House, Ruth’s Chris Steak House and Dexter’s Chase Lake. He also worked in Atlanta for Nava Restaurant before moving back to Birmingham in 1998 and opening Sol y Luna, his first restaurant.
But Guillermo was not the only chef with a “blessed taste” in his family. After his sudden departure in July of 2011, his brother Alejandro “Alex” Castro took over the kitchen of Sol y Luna as Executive Chef.
Alex is leading the restaurant on this renovated experience that involves new items on the menu, new company image and new offerings for the customers. Amongst them: cooking classes/groups, an improved catering service and some other surprises that will be revealed at the right time.
Chef Alex Castro, also a native of Guadalajara, has been featured in many TV shows and has developed his own recipes for years. As Sol y Luna’s new leader, Alex is excited to present his idea of contemporary Mexican cuisine to the community of Birmingham, an audience well known for its good taste and its demand of top quality service.
But this renovation does not represent a change on Sol y Luna’s philosophy; Chef Alex Castro remains true to the original concept of Mexican Tapas and Fine Tequilas, a combination of cultural values that have made Sol y Luna own a place on its clients’ preference and which makes the restaurant what we describe as “A Unique Mexican Experience.”