A pioneer and driving force in Guatemala City's gastronomic scene, Debora Fadul empowers farmers and educates diners with her farm-to-table restaurant and non-profit culinary projects.
Trained at Camille Escuela de Alta Cocina culinary school in Guatemala City, Fadul knew it would become her mission to empower local producers and put her country's food and ingredients on the table. She uses a unique cupping technique to profile each ingredient entering her kitchen, and teaches her chefs to listen to ingredients in order to create dishes.
Fadul opened her Diaca restaurant in Guatemala City, in 2018. In addition, she has created a digital database of Guatemalan producers, Crece en Guate, connecting consumers with Guatemalan farmers. A couple of years ago, she started formalising her previously handwritten notes with Estudio Diacá, a sensory lab, and collective think tank.