Katie Button is not just a name in the culinary world; she’s a phenomenon. As a celebrated American chef and restaurateur, Katie has carved a niche for herself in the bustling food scene of Asheville, North Carolina. Her journey from a biomedical engineer to a culinary maestro is nothing short of inspiring. With two highly acclaimed restaurants under her belt—Curate and Button & Co. Bagels—Katie has redefined the art of Spanish cuisine in America.
Born in 1983 in Conway, South Carolina, Katie’s story is one of passion, perseverance, and an unyielding love for food. Her culinary ventures have not only won the hearts of locals but have also garnered national acclaim. From being a James Beard Award finalist to gracing the pages of Food & Wine magazine, Katie’s achievements are a testament to her dedication and talent.
Early Life and Background
Button’s story begins in the quaint town of Conway, South Carolina, where she was born in 1983. Growing up in New Jersey, Katie was surrounded by a blend of cultures and cuisines that subtly influenced her palate. Her childhood was marked by curiosity and a drive to excel, traits that would later define her career. Her current age is 42 years old.
Katie’s parents played a significant role in shaping her values and work ethic. While details about her family remain private, it’s evident that their support and encouragement laid the foundation for her success. Katie’s upbringing in a close-knit community instilled in her a sense of belonging and a deep appreciation for authentic flavors.
Educational Journey
Katie’s academic pursuits were as ambitious as her culinary dreams. She attended Cornell University, where she excelled in her studies and earned a degree in biomedical engineering. Her time at Cornell was marked by rigorous coursework and a commitment to making a difference in the world of science.
After completing her undergraduate degree, Katie furthered her education at École Centrale Paris, where she obtained a master’s degree in biomedical engineering. It was during her time in Paris that Katie’s love for food began to blossom. Realizing her true passion, Katie made the bold decision to pivot her career and enroll in Johnson & Wales University to study culinary arts.
Katie Button Wiki | BIO
| Attribute | Details |
|---|---|
| Full Name | Katie Button |
| Date of Birth | 1983 |
| Age | 42 years (as of 2025) |
| Place of Birth | Conway, South Carolina, United States |
| Raised In | New Jersey, United States |
| Height | 5 feet 5 inches |
| Hair Color | Light Brown |
| Eye Color | Brown |
| Education | Bachelor’s in Biomedical Engineering (Cornell University), Master’s in Biomedical Engineering (École Centrale Paris), Culinary Arts (Johnson & Wales University) |
| Profession | Chef, Restaurateur, Cookbook Author, TV Host |
| Restaurants | Cúrate Bar de Tapas, Button & Co. Bagels (now La Bodega by Cúrate) |
| Cookbook | Cúrate: Authentic Spanish Food from an American Kitchen (2016) |
| TV Shows | From the Source (Magnolia Network), The World’s Best Chefs (National Geographic Channel), The Dish (CBS) |
| Awards | James Beard Award Nominee (multiple years), Food & Wine’s Best New Chefs (2015) |
| Net Worth | Approximately $3 million USD |
| Spouse | Felix Meana |
| Children | Two (names undisclosed) |
| Specialties | Spanish Cuisine, Tapas, Bagels |
| Notable Training | El Bulli, Espai Sucre |
| @chefkatiebutton/ | |
| Wikipedia | @Katie_Button |
Turning Point: Discovering Her Passion for Cooking
Button’s career trajectory took a remarkable turn when she realized that her true passion lay not in biomedical engineering but in the culinary arts. While her work in engineering was intellectually stimulating, it lacked the creative satisfaction she longed for. This realization was the first step in her transformation from a scientist to a culinary artist.
Katie found joy and fulfillment in the kitchen. Cooking became a way for her to express herself and connect with others. The hands-on nature of culinary work provided a welcome contrast to the theoretical world of engineering. Inspired by her love for food, Katie made the bold decision to leave her scientific career behind and pursue her dreams.
Training at Michelin-Starred Restaurants
Katie honed her skills at some of the most prestigious restaurants in the world. Her time at the legendary El Bulli in Spain was transformative. Under the guidance of renowned chefs, she learned the art of modernist cuisine and the importance of innovation in the kitchen.
El Bulli was more than just a restaurant—it was a culinary institution. Working there allowed Katie to experiment with new techniques and flavors, pushing the boundaries of traditional cooking. This experience shaped her approach to food and taught her the value of creativity and precision.
Marriage and Partnership with Felix Meana
Katie’s personal and professional life intertwined when she met Felix Meana, a fellow culinary enthusiast. Felix shared Katie’s passion for food and brought his expertise in hospitality to their partnership. Together, they envisioned creating dining experiences that celebrated authenticity and quality.
Katie and Felix’s relationship is built on mutual respect and collaboration. While they work together to run their restaurants, they also prioritize their family life. The couple has two children and values the importance of maintaining a work-life balance. As co-owners of Curate and Button & Co. Bagels, they have created a legacy that combines their individual talents and shared vision.
The Opening of Curate
In 2011, Katie and her husband, Felix Meana, turned their shared passion for Spanish cuisine into reality by opening Curate. Situated in the heart of Asheville, North Carolina, Curate is a tapas bar that brings the authentic flavors of Spain to American diners. The name “Cúrate,” derived from the Spanish word meaning “cure yourself,” captures the essence of the restaurant—a place where food heals the soul.
Katie and Felix envisioned Curate as more than just a restaurant; they wanted it to be an immersive experience. With its warm ambiance and meticulously curated menu, Curate transports guests to the vibrant streets of Spain. The couple’s shared experiences in Spain heavily influenced the restaurant’s concept, making it a true reflection of their culinary journey.
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Culinary Style at Curate
Katie’s time in Spain left an indelible mark on her culinary style, and this is evident in every dish at Curate. The restaurant’s menu is a celebration of traditional Spanish tapas, showcasing the rich diversity of the country’s culinary heritage. From patatas bravas to jamón ibérico, each dish is crafted with authenticity and precision.
While the menu at Curate stays true to Spanish traditions, Katie also emphasizes the use of local ingredients. This blend of global flavors and regional produce results in dishes that are both authentic and unique. Katie’s approach highlights her commitment to sustainability and quality.
Recognition and National Acclaim for Curate
Curate quickly became a cornerstone of Asheville’s food scene, attracting both locals and tourists. Its success has contributed significantly to the city’s reputation as a burgeoning culinary hub. Katie and Felix’s dedication to excellence has made Curate a beloved institution in the community.
Curate has been recognized by numerous national and international publications, cementing its status as one of the top restaurants in the United States. In addition to glowing reviews, the restaurant has received several accolades, reflecting the hard work and passion that Katie and her team put into every aspect of the dining experience.
Launching Button & Co. Bagels
In 2019, Katie and her husband, Felix Meana, expanded their culinary repertoire by opening Button & Co. Bagels in downtown Asheville. This venture reflected Katie’s ability to diversify and adapt to the evolving tastes of her community. While her first restaurant focused on Spanish cuisine, Button & Co. Bagels brought a slice of New York’s bagel culture to North Carolina.
Katie’s experiences in New York and her love for its iconic bagels inspired the concept for Button & Co. Bagels. Her goal was to create authentic, hand-rolled bagels that celebrated tradition while incorporating a touch of Southern flair. The bagel shop quickly gained a devoted following for its high-quality offerings and warm, welcoming atmosphere.
Awards and Recognitions
Katie’s culinary talent has been recognized by one of the most prestigious institutions in the food world—the James Beard Foundation. She was a semi-finalist for the James Beard Rising Star Chef award from 2012 to 2013 and later became a finalist. These accolades highlight her exceptional skills and contributions to the culinary arts.
In 2015, Katie was named one of Food & Wine magazine’s Best New Chefs. This honor is a testament to her creativity, dedication, and influence in the culinary industry. Being featured in such a prominent publication further solidified her reputation as a leading figure in the food world.
Physical Appearance
Katie stands at an estimated height of 5 feet 5 inches, a stature that complements her approachable and down-to-earth personality. She is of moderate weight, reflecting her active and dynamic lifestyle as a chef and restaurateur.
Katie is recognized for her light brown hair and warm brown eyes, which reflect her vibrant and welcoming nature. Her physical appearance, combined with her professional demeanor, makes her a relatable and inspiring figure in the culinary world.
Television Career
Katie made her television debut in November 2021 as the host of From the Source, a series on Magnolia Network. The show, which also streams on Discovery+ and the Magnolia app, takes viewers on a journey to uncover the origins of various ingredients and spices. Katie’s engaging personality and expertise make her a natural on screen.
In From the Source, Katie delves into the stories behind the food we eat, visiting farms, markets, and production facilities. The show highlights her curiosity and dedication to understanding every aspect of the culinary world. It has been praised for its informative content and visually stunning production.
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