Alan Solari Brown grew up in his family’s restaurant, cultivating a deep passion for food and hospitality in Palermo, one of the city’s great foodie neighborhoods. After attending culinary school in Argentina, Alan worked under the renowned chef Fernando Trocca followed by stints in top kitchens, including at the Ritz-Carlton Grand Lakes in Orlando and Tamarak Country Club in Greenwich, Connecticut. Alan has also worked as a private chef, preparing custom meals for families on Miami’s Fisher Island and in Boca Raton. He was part of the team that launched the Delray Beach hotspot 3rd and 3rd, and went onto become its general manager. 

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All the while, Alan was perfecting his recipe for bringing authentic Argentinian-style empanadas in the United States. He first introduced his craft baked empanadas at an event in Orlando in 2006. The rave reviews inspired him to turn his passion into a business. Alan’s first public event selling empanadas took place in Delray Beach in 2016, and from there, the momentum only grew. In March 2022, Alan and his wife Kimberly, an artist and graphic designer, opened The Gringo in Delray, just months before the birth of their first daughter. The concept was simple but innovative: handmade empanadas, baked to order in a bespoke Italian oven that crisps them to perfection in just three minutes. Their small, lively shop quickly became a local favorite, celebrated for fusing traditional Argentine recipes with a modern twist – think shredded beef birria and truffle mac & cheese empanadas. 

 

The Gringo redefines the American empanada experience by baking its creations on the spot, just as they’re made in Alan’s hometown of Buenos Aires. His empanadas are never fried or kept warm on a heated display. This unique method allows the delicate flavors of the Argentine empanada to shine.