Katie Button Restaurants is a family-owned hospitality company in the mountains of Asheville, North Carolina. Chef Katie Button is at the helm of two restaurants with common goals of sustainability, dedication to the Asheville community, and professionalism in the restaurant industry -- and of course, delicious food and exceptional service. Explore the lively and authentic Spanish experience at Cúrate, the nationally-acclaimed tapas restaurant, recently expanded to include a vermutería and jamonería. Just around the corner at Button & Co. Bagels, experience a classic New York style bagel, influenced by Asheville’s Appalachian roots and a focus on sustainability.

Chef Katie Button

Executive Chef, CEO, Katie Button Restaurants
Cúrate and Button & Co. Bagels

Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Button & Co. Bagels.

Chef Button pursued science degrees at Cornell and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain…

Chef Katie Button
Félix Meana

Félix Meana

Chief Experience Officer, Owner

Félix Meana comes from a small town called Roses on the Costa Brava in Catalunya, Spain. Roses is the location of what was—until it closed in 2011— Ferran Adrià’s world famous restaurant elBulli, where Felix worked as front of the house service manager for five years.

Some 15 years prior to his elBulli experience, he co-owned a bar with his brother, Cesar Meana, called L’Hort D´En Minguets. His desire for adventure and travel took him to a ski resort in the Pyrenees, Pal & Arinsal, in Andorra, where he built his career from bartender to Assistant-Director of Restaurants. But Félix wanted to learn more about fine dining and excellent service, so he returned to his hometown and elBulli. That experience helped him create opportunities to work at other world-class restaurants such as La Terraza del Casino in Madrid with Chef Paco Roncero, or in Washington DC with José Andrés and ThinkFoodGroup, where he met and fell in love with Katie Button. With ThinkFoodGroup Félix aided in the opening and development of The Bazaar by José Andrés in the SLS Hotel in Beverly Hills, CA as the Director of Service.

Félix and Katie, now married, moved to Asheville to create Cúrate with Katie’s family. Felix continues to consult with ThinkFoodGroup, recently helping them open Chef Jose Andres’ restaurants in Las Vegas, South Beach, Miami and Puerto Rico.

Elizabeth Liddell Button

Chief Impact Officer, Owner

Liz Button is a passionate advocate for culinary authenticity and sustainability. Nowhere is this more evident than in her role as Chief Impact Officer at Katie Button Restaurants.

Liz’s culinary career began in the fast food industry and quickly moved to the world of catering. For ten years she ran the highly-successful New Jersey-based Elizabeth Button Catering before attending the International Culinary Institute (formerly FCI) where she earned degrees in Professional Culinary, Restaurant Management and Wine Spirit Education Trust, graduating with honors. Once again she was honored by the International Culinary Institute, this time in 2014 with the alumni award for “Outstanding Restaurant Management.”

In 2008, Button and her family moved to Asheville, North Carolina, to pursue a long-held dream of restaurant ownership. In 2011, Liz, Katie, Félix and Ted opened Cúrate, a traditional Spanish tapas bar, and most recently, in 2018 Button & Co. Bagels.

Elizabeth Liddell Button
Ted Button

Ted Button

Chief Financial Officer, Owner

Ted Button brings 25 years of business expertise to the running of Katie Button Restaurants, where he is head of Finance and Business Development. His business acumen, honed as the owner of a private aviation firm, has enabled the group to enjoy remarkable growth and expansion during challenging economic times.

Ted is quick to credit other family members with the successes of the restaurants. They will tell you, however, that without Ted’s strong financial skills, Katie Button Restaurants would still be a pipe dream. Today, it is a thriving family business that promotes economic and environmental sustainability.

KBR Staff

Georgeanna Connors
Georgeanna ConnorsCatering & Special Events Manager
Mary ByersMarketing & Communication Manager
Jacob NygaardController
Sherry MundenAdministrative Assistant
Jennifer ThereauHuman Resources Manager
Brittany Kroeyr
Brittany KroeyrCulinary Development & Purchasing Manager

Cúrate Team

Nathan LanhamGeneral Manager
Matt CaudleChef de Cuisine
Jessica SalyerRestaurant & Wine Program Manager
Melissa MenardAssistant Manager
Liese Freund
Liese FreundAssistant Manager
Laura Reese
Laura ReeseAssistant Manager
Lee HelmsSous Chef
Annie BarclaySous Chef
Amy WhiteSous Chef
Andrew BuiePastry Sous Chef
Justin MooreSous Chef
Rylee Sayce
Rylee SayceSous Chef
Jonathan Pridgen
Jonathan PridgenHead of Charcuterie

Button & Co. Bagels

Jamie Morris
Jamie MorrisSous Chef
Button Bagels Logo
Katie Wilson Sous Chef

Tillie Hall

Lindsay RoseVenue Manager
Matt BrownEvent Chef