After studying at Camille – School of Haute Cuisine under Jorge Lamport, she learned the importance of respecting local ingredients, the land, and her heritage. Inspired by her grandmother, she continues to apply traditional techniques in her cooking.

In 2008, Debora founded Mon Coeur Catering, where she served as Chef for a decade. She also co-founded En Restaurante, Capirucha, and Diaca Restaurante, where she remains the head chef. A passionate advocate for local consumption, Debora promotes the positive impact it has on producers and their communities.

Her culinary philosophy revolves around three main principles: the land and its ingredients, the kitchen, and the people. She emphasizes a deep connection between her guests, the producers, and the ingredients, aiming to nourish her diners not only physically but also spiritually and intellectually. Debora’s dedication to highlighting the flavors and stories of Guatemala has made her a leading figure in the country’s culinary scene.