Debora Fadul was born on 1st of June 1989 in Guatemala City. With studies at Camille – School of Haute Cuisine, under the teaching of Jorge Lamport, she learned the value of the products, the ingredients, the land, and, above all, to be proud of Guatemala: its diversity of ingredients, climates, regions, and culture. One of her main inspirations and mentors in her kitchen was her grandmother, from whom she learned the best practices and techniques that she continues to use in her kitchen today.
In 2008, Debora Fadul founded Mon Ceur Catering, where she was a Chef for 10 years. She is also a founder of En Restaurante and Capirucha, as well as Diaca Restaurante, where she is a Chef till this day. She is also one of the main promoters of the “local consumption” movement that has a positive impact on producers and their families.
“Guatemala has incredible microclimates and producers that make an incredible synergy to produce unimaginable ingredients. The earth constantly tells us stories through its flavors. Our job is to strive to listen to them and respect them to bring them to your table.”Debora Fadul
Her work brought her numerous awards. She is one of the most important referents of Guatemalan Gastronomy. Her philosophy within her kitchen is based on three pillars: the land and its ingredients, the kitchen and the people. She seeks to build a direct connection between her guests, the producers, and the ingredients. She wants to feed her guests physically, spiritually, and intellectually through the stories that unfold in each dish.