Katie Button

The Path

Service, pastry, and Spanish cooking define the base layer of Katie Button’s work. Cornell University and École Centrale Paris gave structure to that path; José Andrés’ Café Atlantico and José Andrés’ Minibar in Washington, DC put her into front-of-house pace and precision; El Bulli added another register, first in service and then as a pastry stagiaire. The throughline is exacting technique, with each room asking for more control and range. Leadership and ownership followed the line work. Button moved into roles as co-founder at Button & Co. Bagels in Asheville, North Carolina (from 2018), Executive Chef and ceo at Katie Button Restaurants in Asheville, North Carolina, and operator at Cúrate Trips. Today, that footprint continues through Cúrate Bar de Tapas, Cúrate at Home, and La Bodega by Cúrate.

Signature

Katie's signature dishes include Cúrate: Authentic Spanish Food from an American Kitchen, Spanish Accent, Polvorones, and Gambas al Ajillo.

In Their Words “Spain did something to me that I still can't fully explain. The food, the culture, the way people move through meals without rushing—it felt like a way of living I wanted to bring home.” “My mother ran a catering business out of our home, so food was never just dinner and I absorbed all of it without quite realizing the importance it would hold in my life.”

Acclaim

Recognition for Katie Button includes James Beard Best Chef Southeast nominee, James Beard Best Chefs in America semifinalist, James Beard Rising Star Chef semifinalist, and Food & Wine Best New Chefs.