Félix Meana

Félix Meana, Chief Experience Officer/Co-Founder, Katie Button Restaurants, Asheville, NC

Félix Meana comes from the small town of 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 a front of the house service manager for five years.

At the age of 19, Felix began his career in hospitality by co-owning a bar with his brother, Cesar Meana, called L’Hort D´En Minguets. His desire for adventure and travel took him to a Pal-Arinsal, a ski resort in the Pyrenees mountains of Andorra, where he built his career from bartender to Assistant-Director of Restaurants for the next eight years. Félix wanted to learn more about fine dining and excellent service, so he returned to his hometown and joined the team at elBulli, an experience that opened doors at other world-class restaurants, including La Terraza del Casino in Madrid with chef Paco Roncero and Washington, DC with José Andrés and ThinkFoodGroup, where he met and fell in love with Katie Button. At ThinkFoodGroup, Félix aided in the opening and development of new restaurants, including The Bazaar by José Andrés in the SLS Hotel in Beverly Hills, Las Vegas, South Beach, and Puerto Rico as the Director of Service.

Félix and Katie married, moved to Asheville and opened Cúrate Bar de Tapas with her family. Since, they have grown the Cúrate brand to include Cúrate Trips, Cúrate Spanish Wine Club, Cúrate at Home and most recently, La Bodega by Cúrate.

Through Félix’s close relationships with importers and wineries throughout Spain, Cúrate has received numerous accolades for its wine program, including being named one of the Best 100 Wine Restaurants in the nation by Wine Enthusiast. Under Félix’s direction, Cúrate Bar de Tapas was nominated by the James Beard Foundation for a 2022 Outstanding Hospitality award.