Heirloom – / ˈerloom / (noun); something of special value handed on from one generation to another.
About Heirloom Hospitality Group
Heirloom Hospitality Group (HHG) is a family-owned company dedicated to creating culinary traditions through exceptional hospitality and food that ignites the spirit of discovery and adventure. You’ll find us celebrating Old World traditions and the tantalizing favorites of Spain at Cúrate, our nationally-acclaimed tapas restaurant. Just around the corner at Nightbell, we’re busy focusing on local Appalachian ingredients for our American cuisine served small-plate style and serving creative craft cocktails.
Food that feeds the body, nourishes the soul, and delights the senses. That’s the spirit of HHG. Come join us and discover our flavorful tradition that we call heirloom hospitality.
Chef Katie Button
Executive Chef/Owner, Cúrate and Nightbell
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 Nightbell.
Chef Button pursued science degrees in college 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.
After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents in 2011. Together, they opened Cúrate in 2011. The Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times to local awards and press.
Nightbell, the second venue for Button and Heirloom Hospitality Group, opened in 2014. Nightbell is a contemporary American small plate restaurant with a craft cocktail bar and lounge. The Nightbell menu is focused on local Appalachian ingredients and changes seasonally.
Chef Button was a semi-finalist for the James Beard Rising Star Chef award from 2012-2014 and was a finalist in 2014, and also received a nomination for Best Chef Southeast in 2015. Chef Button was one of Food & Wine magazine’s Best New Chefs of 2015 and hosted an international television series, The Best Chefs in the World. Chef Button is a member of Williams-Sonoma’s 2017 Chefs’ Collective.
Button remains dedicated to causes beyond solely culinary pursuits. Her dedication to an eco-friendly approach to restaurant ownership was lauded by Grist.org, and both her restaurants, Cúrate and Nightbell, are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. Among other charitable events, Chef Button cooked for a Human Rights Campaign fundraiser in Washington, D.C., a Chef Action Network summit in Asheville, and works locally with Chefs at Welcome Table and Green Opportunities’ Kitchen Ready Program. She has also attended the James Beard Foundation Boot Camp for Policy and Change, an educational program with Chefs Action Network for select chefs from across the country.
Chef Button published her first cookbook in October 2016. The book, Cúrate: Authentic Spanish Food from an American Kitchen, celebrates the broad appeal of Spanish cooking and shows readers how to recreate and adapt classic dishes in the home kitchen using seasonal local ingredients.
Owner, Director of Development & Restaurant Services
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 Adria’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
Owner, Director of Operations
Liz Button is a passionate advocate for culinary authenticity and sustainability. Nowhere is this more evident than in her role as Director of Operations at Heirloom Hospitality Group (HHG). This family-owned company that includes her daughter Chef Katie Button, son-in-law Felix Meana, and Ted Button, owns and manages Cúrate, a nationally-acclaimed Spanish restaurant in historic downtown Asheville, North Carolina, and its restaurant neighbor, Nightbell.
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 formed HHG and moved to Asheville, North Carolina, to pursue a long-held dream of restaurant ownership. In 2011, Liz, Katie, Felix and Ted opened Cúrate, a traditional Spanish tapas bar. In 2014, HHG opened Nightbell, a restaurant focusing on local Appalachian ingredients and craft cocktails.
Owner, Finance & Business Development
Ted Button brings 25 years of business expertise to the running of Heirloom Hospitality Group (HHG), where he is head of Finance and Business Development. His business acumen, honed as the owner of a private aviation firm, has enabled HHG to enjoy remarkable growth and expansion during challenging economic times.
Ted is quick to credit other family members with HHG’s success. They will tell you, however, that without Ted’s strong financial skills, HHG would still be a pipe dream. Today, it is a thriving family business that promotes economic and environmental sustainability.