Originally from Roses, a small town on the Costa Brava in Catalunya, Spain, Felix Meana jumped in to the deep end of the hospitality industry at 19 when he helped open l’Hort d’En Minguets, with his brother Cesar. He later moved to Andorra and worked his way from bartender to director of restaurants at Vallnord Ski Resort before being asked to join Ferran Adrià's team at El Bulli, which as fate would have it, was in his hometown of Roses. Meana spent 5 years at El Bulli, most of which as chef de rang, a lead service position where he helped with the daily setup of the front of house operations and also helped in the restaurant's press office.
Eventually, Meana consulted in Madrid at La Terraza del Casino with Chef Paco Roncero for a year before moving to America as service director for The Bazaar by José Andrés in the SLS Hotel in Beverly Hills, California. As the service director for the Think Food Group, he has consulted for training and development of the FOH service for Mi Casa, in Dorado Beach, Puerto Rico; Minibar in Washington D.C; China Poblano at the Cosmopolitan Hotel, Las Vegas and Bazaar by José Andrés SLS Hotel, South Beach, Miami to name only a few.
While working with Andrés, he met his wife Chef Katie Button and in 2010, Meana and Button founded the Heirloom Hospitality Group with Button’s parents and opened the Catalonian-style tapas bar, Cúrate in Asheville, North Carolina. Button and Meana are both pioneers of sustainable food systems and social justice in the culinary workplace, and their efforts within their community won them the Starchefs.com 2013 Rising Star Award for Sustainability.