Katie Button is a five-time James Beard Foundation award nominated chef, cookbook author, media personality, and founder of Asheville-based Cúrate, a collection of restaurants, online marketplace, wine club and culinary journeys designed to connect people with the Spanish experience.
Katie earned a Master’s degree in Biomedical Engineering, but her passion for food and travel ultimately guided her towards a career in the food world after being immersed in the industry at a young age. She honed her craft in the kitchens of some of the world’s best chefs, most notably Ferran Adrià and José Andrés, before finding her own success with her restaurant group, Button Meana Group, and Cúrate lifestyle brands.
Today, Button Meana Group houses Katie Button Media and Magnolia Network’s From The Source, a series exploring the origins and stories behind different ingredients, as well as the Cúrate brands – Katie’s bread and butter. This includes Cúrate Trips, Cúrate at Home and Cúrate Wine Club, as well as two restaurants, La Bodega by Cúrate and Cúrate Bar de Tapas, which won the James Beard Foundation Outstanding Hospitality award in 2022. In 2016, Katie extended the Cúrate brand to a new medium, releasing her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen.
Katie continues to challenge the industry standard, steadily building comprehensive benefits to create a sustainable work environment for her living wage-certified restaurant group.
When I wrote Cúrate: Authentic Spanish Food from an American Kitchen, I wanted to recreate the feeling of pulling up a stool at the @curatetapasbar kitchen bar and observing the rhythm of the line in order for readers to gain the confidence to cook those same dishes at home.
This book is deeply personal to me, as is the Cookbook Kit, which includes a signed copy of the book — ready to be worn in and earmarked — along with the pantry staples that show up again and again in our restaurant kitchen and in my own home. They are unfussy, everyday tools that invite honest Spanish flavor into your cooking and help build a pantry you can trust for simple dinners and special occasions alike.
For our @curateathome Pop-Up Sale at La Bodega this Black Friday and Small Business Saturday, you can purchase this kit at 20% off, along with additional ingredients that help recreate the Cúrate experience at home. You’ll have the opportunity to pick up kitchenware we love, pantry staples, paella essentials, and Spanish wines to stock your home cellar, with additional discounts on select items.
If you can’t make it downtown this weekend, you can still shop online and receive 20% off all items through Cyber Monday. My hope is that this kit — wherever it lands — gives someone a gentle nudge to cook more often, cook with confidence, and bring a piece of Cúrate home.
When I wrote Cúrate: Authentic Spanish Food from an American Kitchen, I wanted to recreate the feeling of pulling up a stool at the @curatetapasbar kitchen bar and observing the rhythm of the line in order for readers to gain the confidence to cook those same dishes at home.
This book is deeply personal to me, as is the Cookbook Kit, which includes a signed copy of the book — ready to be worn in and earmarked — along with the pantry staples that show up again and again in our restaurant kitchen and in my own home. They are unfussy, everyday tools that invite honest Spanish flavor into your cooking and help build a pantry you can trust for simple dinners and special occasions alike.
For our @curateathome Pop-Up Sale at La Bodega this Black Friday and Small Business Saturday, you can purchase this kit at 20% off, along with additional ingredients that help recreate the Cúrate experience at home. You’ll have the opportunity to pick up kitchenware we love, pantry staples, paella essentials, and Spanish wines to stock your home cellar, with additional discounts on select items.
If you can’t make it downtown this weekend, you can still shop online and receive 20% off all items through Cyber Monday. My hope is that this kit — wherever it lands — gives someone a gentle nudge to cook more often, cook with confidence, and bring a piece of Cúrate home.
My first cruise is officially in the books, and I can say without hesitation that the entire experience absolutely blew me away! I admit that I was a bit of a cruise skeptic before setting sail for the christening of the brand-new @oceaniacruises Allura as a @foodandwine Best New Chef godparent, but the level of care and guest experience onboard won me over.
The food quality, the hospitality, and thoughtful touches woven into every part of our stay and itinerary were truly remarkable, especially to someone who spends her life working to create memorable experiences for others. Not to mention the opportunity to party it up with some incredible, inspiring company. It was such a joy to share this trip with culinary giants @catcora, @giadadelaurentiis, Sara Moulton, and @claudinepepin, along with fellow @foodandwine Best New Chefs @geomendes, @chefltsmith, @tavel19, @aisha.ibrahim22, and @calvinhungry.
Oceania spoiled us with 4 days filled with great bites, expertly mixed craft cocktails, and plenty of champagne, plus an itinerary full of laughter, sunshine, relaxation– and a whole lot of time tearing up the dance floor. This may have been the most fun, most restorative, and luxurious trip I have ever taken, and I am so honored to be one of the ship’s godparents.
I’m already planning my next cruise. Who’s with me?
My first cruise is officially in the books, and I can say without hesitation that the entire experience absolutely blew me away! I admit that I was a bit of a cruise skeptic before setting sail for the christening of the brand-new @oceaniacruises Allura as a @foodandwine Best New Chef godparent, but the level of care and guest experience onboard won me over.
The food quality, the hospitality, and thoughtful touches woven into every part of our stay and itinerary were truly remarkable, especially to someone who spends her life working to create memorable experiences for others. Not to mention the opportunity to party it up with some incredible, inspiring company. It was such a joy to share this trip with culinary giants @catcora, @giadadelaurentiis, Sara Moulton, and @claudinepepin, along with fellow @foodandwine Best New Chefs @geomendes, @chefltsmith, @tavel19, @aisha.ibrahim22, and @calvinhungry.
Oceania spoiled us with 4 days filled with great bites, expertly mixed craft cocktails, and plenty of champagne, plus an itinerary full of laughter, sunshine, relaxation– and a whole lot of time tearing up the dance floor. This may have been the most fun, most restorative, and luxurious trip I have ever taken, and I am so honored to be one of the ship’s godparents.
I’m already planning my next cruise. Who’s with me?
Sharing a sneak peek of the collab menu @gertrudesnyc and I have cooked up for Tuesday’s Flying in Friends five-course dinner!
I’m so excited to join forces with Gertrude`s and @thesussmans to provide a preview of some dishes I have been working on, taste the fun Jew-ish x Spanish dishes they`ve whipped up, and to plate a couple collab courses.
………………………………………………
TUESDAY’S CÚRATE x GERTRUDE’S MENU
CÚRATE XATONADA
gem lettuce with romesco vinaigrette, smoked cod, pickled pearl onions and cuquillo olives
GERTRUDE’S PATATAS BRAVAS
latke with hungarian paprika, pippara aioli, trout roe
CÚRATE ARROZ MELOSO
squid ink rice with carabinero prawns
CÚRATE x GERTRUDE’S SEARED LAMB SHOULDER
with parsley and caper picada
CÚRATE x GERTRUDE’S PAN CON CHOCOLATE SUNDAE
olive oil caramel, chocolate soil, toast crumble, gertrude’s chocolate cake squares
………………………………………………
NYC, make sure to make your reservations for Tuesday, November 11th at the link in my bio. So excited to get cooking in one of my favorite cities!
Sharing a sneak peek of the collab menu @gertrudesnyc and I have cooked up for Tuesday’s Flying in Friends five-course dinner!
I’m so excited to join forces with Gertrude`s and @thesussmans to provide a preview of some dishes I have been working on, taste the fun Jew-ish x Spanish dishes they`ve whipped up, and to plate a couple collab courses.
………………………………………………
TUESDAY’S CÚRATE x GERTRUDE’S MENU
CÚRATE XATONADA
gem lettuce with romesco vinaigrette, smoked cod, pickled pearl onions and cuquillo olives
GERTRUDE’S PATATAS BRAVAS
latke with hungarian paprika, pippara aioli, trout roe
CÚRATE ARROZ MELOSO
squid ink rice with carabinero prawns
CÚRATE x GERTRUDE’S SEARED LAMB SHOULDER
with parsley and caper picada
CÚRATE x GERTRUDE’S PAN CON CHOCOLATE SUNDAE
olive oil caramel, chocolate soil, toast crumble, gertrude’s chocolate cake squares
………………………………………………
NYC, make sure to make your reservations for Tuesday, November 11th at the link in my bio. So excited to get cooking in one of my favorite cities!
Someone pinch me! I am so excited to take part in Oceania Allura’s christening next week. I`ve never been on a cruise before in my life, and representing Food & Wine Best New Chefs as one of the godparents of a new ship is a pretty incredible way to take my first cruise! I can`t stop drooling over these photos they sent me. The anticipation is building! I will let you all know how it goes and my experience on board on the other side of this exciting adventure with @oceaniacruises .
Someone pinch me! I am so excited to take part in Oceania Allura’s christening next week. I`ve never been on a cruise before in my life, and representing Food & Wine Best New Chefs as one of the godparents of a new ship is a pretty incredible way to take my first cruise! I can`t stop drooling over these photos they sent me. The anticipation is building! I will let you all know how it goes and my experience on board on the other side of this exciting adventure with @oceaniacruises .
HEY NYC!!! I’m headed up your way for a collab dinner with my dear friend @thesussmans at @gertrudesnyc on Tuesday, November 11th for their Flying in Friends dinner series!
I was just scrolling through photos from my last pop up in NYC back at the end of 2019/beginning of 2020 and found these gems…it has been FAR too long since I’ve cooked in your city.
So excited to reunite with one of my favorite places! Resys are still available through Gertrude’s , linked in my bio! I hope to see you there!
HEY NYC!!! I’m headed up your way for a collab dinner with my dear friend @thesussmans at @gertrudesnyc on Tuesday, November 11th for their Flying in Friends dinner series!
I was just scrolling through photos from my last pop up in NYC back at the end of 2019/beginning of 2020 and found these gems…it has been FAR too long since I’ve cooked in your city.
So excited to reunite with one of my favorite places! Resys are still available through Gertrude’s , linked in my bio! I hope to see you there!
Welcome @crusco_restaurant to the Asheville restaurant scene! I ate there last night and was blown away by every single detail, from the cocktail program, the wine list, the delicious perfection of each and every single bite. It doesn’t surprise me since this restaurant was brought to life by the incredibly talented team behind @cucina24restaurant and @contrada_avl. Each and every bite and creation was uniquely them, and at the same time honors Brian Canipelli’s ethos behind cooking. If you have not been yet, go now. And if you are visiting Asheville, drop it on your it’s of must visit places. It is truly a gift to have this place in our community. AND I have to admit, I will be dreaming about that tortilla española bite with crème fraiche and caviar.
Welcome @crusco_restaurant to the Asheville restaurant scene! I ate there last night and was blown away by every single detail, from the cocktail program, the wine list, the delicious perfection of each and every single bite. It doesn’t surprise me since this restaurant was brought to life by the incredibly talented team behind @cucina24restaurant and @contrada_avl. Each and every bite and creation was uniquely them, and at the same time honors Brian Canipelli’s ethos behind cooking. If you have not been yet, go now. And if you are visiting Asheville, drop it on your it’s of must visit places. It is truly a gift to have this place in our community. AND I have to admit, I will be dreaming about that tortilla española bite with crème fraiche and caviar.
Last week, @forbes ran @sofia_nyc `s thoughtful profile on our city’s resilience: “Asheville’s Food Scene Is Staging Its Comeback After Hurricane Helene.” While it is such a relief to know that our nation hears us when we say “We are open! We are ready!”, reading the article and commentary from our fellow hospitality community brought back so many vivid memories of what we faced last September, when Helene’s rains turned our towns into rivers. The fears and uncertainties and immense grief. And in the aftermath, the shock of watching bills pile up while interruption insurance claims fell through, revealing the reality that the safety nets we place our trust in have gaping holes. This timely source of reflection only deepens our heartbreak for what is now unfolding in both Central North Carolina and Kerr County, Texas.
Standing at the @beardfoundation Chef Action Summit this spring, I spoke about how small restaurants pay into interruption insurance so they can reopen after disasters, not be abandoned when they need it most. Since the storm, we’ve been urging our lawmakers to fix these policies so that when the next storm comes, we can focus on cooking and hospitality instead of survival and the uncertainty of whether we will be able to reopen.
So, while Asheville celebrates our reopening, our hearts go out to these areas now suffering, where floods have unleashed that same sense of loss and uncertainty. This fight for fair insurance is not just ours; it is for every community facing climate events. Asheville stands with Texas and our fellow North Carolina community today and always. Please continue sending aid, keep supporting local businesses, and keep demanding that insurance companies and lawmakers deliver on the protection we all pay for.
And when these areas are ready to welcome you back, make sure to visit and support them as they rebuild.
Last week, @forbes ran @sofia_nyc `s thoughtful profile on our city’s resilience: “Asheville’s Food Scene Is Staging Its Comeback After Hurricane Helene.” While it is such a relief to know that our nation hears us when we say “We are open! We are ready!”, reading the article and commentary from our fellow hospitality community brought back so many vivid memories of what we faced last September, when Helene’s rains turned our towns into rivers. The fears and uncertainties and immense grief. And in the aftermath, the shock of watching bills pile up while interruption insurance claims fell through, revealing the reality that the safety nets we place our trust in have gaping holes. This timely source of reflection only deepens our heartbreak for what is now unfolding in both Central North Carolina and Kerr County, Texas.
Standing at the @beardfoundation Chef Action Summit this spring, I spoke about how small restaurants pay into interruption insurance so they can reopen after disasters, not be abandoned when they need it most. Since the storm, we’ve been urging our lawmakers to fix these policies so that when the next storm comes, we can focus on cooking and hospitality instead of survival and the uncertainty of whether we will be able to reopen.
So, while Asheville celebrates our reopening, our hearts go out to these areas now suffering, where floods have unleashed that same sense of loss and uncertainty. This fight for fair insurance is not just ours; it is for every community facing climate events. Asheville stands with Texas and our fellow North Carolina community today and always. Please continue sending aid, keep supporting local businesses, and keep demanding that insurance companies and lawmakers deliver on the protection we all pay for.
And when these areas are ready to welcome you back, make sure to visit and support them as they rebuild.
Still reflecting on an incredible weekend in Aspen at the 2025 Food & Wine Classic. It’s unreal to think that the first time I was asked to attend was almost a decade ago, when I was first nominated as one of Food & Wine’s Best New Chefs in 2015. The weekend was packed with incredible demonstrations, tastings, and panels with some of our generation’s most talented chefs, and I’m still recovering from such a joyful, packed weekend.
This year I got to be part of their Eras Dinner, where a variety of Food & Wine Best New Chefs from over the years all come together to cook a dinner for the Festival. Cúrate Sous Chef Kevin Jurado and I plated up one of my favorite summer dishes from @curatetapasbar , Esqueixada de Montaña, as part of a collaborative dinner cooked by fellow Food & Wine vets @nancysilverton , @wyliedufresne , @chefkwameonwuachi , @anabanana_castro , and @calvinhungry , Honestly such an honor to cook alongside these legendary chefs.
I was also part of the AMEX trade panel "The Art of Pivoting," an open and passionate conversation among restaurant chefs and operators about the challenges and unique vulnerabilities those in our industry face. Every panelist shared a different perspective on balancing creativity with sustainable business practices to navigate our industry’s high labor costs and fluctuating ingredient prices in the face of events like hurricanes, COVID-19, or recent tariff increases. It was so enlightening to discuss our shared love for hospitality and the constant game restaurant owners are forced to play in order to keep our doors open.
The whole experience was such an honor and one I’ll reflect on for years to come. Thanks to @foodandwine for having me, and to all the chefs who attended and helped host such an amazing weekend.
Still reflecting on an incredible weekend in Aspen at the 2025 Food & Wine Classic. It’s unreal to think that the first time I was asked to attend was almost a decade ago, when I was first nominated as one of Food & Wine’s Best New Chefs in 2015. The weekend was packed with incredible demonstrations, tastings, and panels with some of our generation’s most talented chefs, and I’m still recovering from such a joyful, packed weekend.
This year I got to be part of their Eras Dinner, where a variety of Food & Wine Best New Chefs from over the years all come together to cook a dinner for the Festival. Cúrate Sous Chef Kevin Jurado and I plated up one of my favorite summer dishes from @curatetapasbar , Esqueixada de Montaña, as part of a collaborative dinner cooked by fellow Food & Wine vets @nancysilverton , @wyliedufresne , @chefkwameonwuachi , @anabanana_castro , and @calvinhungry , Honestly such an honor to cook alongside these legendary chefs.
I was also part of the AMEX trade panel "The Art of Pivoting," an open and passionate conversation among restaurant chefs and operators about the challenges and unique vulnerabilities those in our industry face. Every panelist shared a different perspective on balancing creativity with sustainable business practices to navigate our industry’s high labor costs and fluctuating ingredient prices in the face of events like hurricanes, COVID-19, or recent tariff increases. It was so enlightening to discuss our shared love for hospitality and the constant game restaurant owners are forced to play in order to keep our doors open.
The whole experience was such an honor and one I’ll reflect on for years to come. Thanks to @foodandwine for having me, and to all the chefs who attended and helped host such an amazing weekend.
